Polish Stuffed Cabbage Rolls |

When most people think of cabbage rolls, they picture the ones that are deep-fried and served with potatoes and sour cream. However, what few people realize is how easy it is to make cabbage rolls from scratch. And, while they may not be too healthy, they are wonderfully delicious and perfect for a family dinner.

The first time I had these Stuffed Cabbage Rolls I was in Poland and my host grandma made them for us.  I had no idea what I was in for and I was visiting her family and there were so many different foods and an abundance of fresh, local ingredients.  As a very young kid I didn’t know anything about cooking or baking, but I remember how excited I was, and how much I didn’t want to eat it all.

Potato or cabbage? Both of these perennial favorites, when prepared with an Eastern European flair, are equally satisfying. For a side dish that will be served with a multitude of dishes, including meat, poultry and fish, all you need is an ample chunk of cabbage or potato, some onion, garlic and a few other ingredients. While following traditional methods of preparation, you’ll be making the most of the flavors by adding them using the right amount of seasoning, and the right spice blend.


pinterest polish stuffed cabbage rolls

Eastern European cuisine is known for its stuffed cabbage. This dish, sometimes known as galumpki or golabki (among other names), is inspired by my Polish heritage. While Pierogi and Kielbasa were the most popular Polish dishes in our home, Cabbage Stuffed in Polish was a special treat that we all loved. The cabbage is filled with a ground beef and rice combination, then roasted till savory and tasty in a red tomato sauce.

A cabbage roll is sliced in half on a white plate to show the filling.

What kind of cabbage should I use?

Green cabbage should be used to create filled cabbage rolls. Red cabbage and savoy cabbage are two types I would avoid. Choose a big head of cabbage when selecting your cabbage (for the largest sized leaves).

The head should be solid and free of soft areas. Remove the stem from the cabbage with a paring knife to prepare it. The stem is extremely fibrous, making it more difficult to chew and digest than the other leaves.

A cabbage roll is lifted up out of a baking dish.

Polish Stuffed Cabbage: How to Make It

The most time-consuming part of this dish is blanching and filling the cabbage leaves. To begin, gently peel off each cabbage leaf one at a time, eliminating any thick stems along the way. After that, you’ll boil a big kettle of salted water. Blanch each cabbage leaf in boiling water for 2-3 minutes or until flexible, taking turns.

After that, take the prepared filling and put it towards the cabbage leaf’s end, then wrap it up like a burrito to secure it. Depending on the size of the cabbage leaf, the quantity of filling required will vary.

Polish Stuffed Cabbage Rolls in a baking dish.

What goes into a cabbage roll?

Ground meat, onion, bread crumbs, rice, and spice are mixed together within the cabbage roll. The liquid from the sauce will permeate the cabbage and season the filling while the cabbage roll cooks. The cabbage roll will be juicy and delicious when served.

Polish Stuffed Cabbage Rolls on a plate.

Required Ingredients

  • Sauce
  • 3 tbsp Extra Virgin Olive Oil
  • 1 minced yellow onion
  • Canned Crushed Tomatoes, 56 oz
  • 14 cup vinaigrette de vin rouge
  • 1 Tsp Marjoram
  • Salt
  • Pepper
  • Rolls of Cabbage
  • 2 12 lb. lean ground beef
  • 3 Eggs
  • ½ Cup Rice Cooked
  • 1 Tsp Marjoram
  • Salt
  • Pepper
  • 1 green cabbage, large

Needed Equipment

  • Saucepan
  • Knife of a Chef
  • Board for cutting
  • Pan de Sauté
  • Spoon Made of Wood
  • Dish for Baking
  • Foil made of aluminum

Storage Suggestions

Refrigerate for up to 4 days, covered in the fridge. To reheat, put the appropriate number of rolls in a microwave-safe dish and cook until warm. To warm on the stove, preheat the oven to 375°F and bake for 25 minutes, covered in aluminum foil, or until well warmed.

Freeze: Place in an airtight container and freeze for up to two months. Defrost in the microwave and cook until warmed through to reheat.

Other Polish delicacies you may like

There are so many delicious Polish dishes that I haven’t even begun to list them all on my website. Polish Meat Pierogi, Creamy Kielbasa and Pierogi Bake, One Pan Kielbasa and Cabbage, and this recipe for Potato and Bacon Pierogi are a few of my faves that I’ve published.


Polish Stuffed Cabbage

Polish Stuffed Cabbage


Michelle Boulé is a French actress.


With this recipe for Polish Stuffed Cabbage, you can make a traditional Polish meal. This is a delicious meal that serves a large number of people.


3.5 stars based on 2 votes


Recipes to Pin




30 minute prep time

1 hour to cook

1 hour 30 minutes total time




Course Description:

American cuisine



6 servings

calorie count: 672 kcal




Knife of a Chef




Dish for Baking


Spoon Made of Wood




StandardMetric in the United States




  • 3 tbsp Extra Virgin Olive Oil
  • 1 minced yellow onion
  • Canned Crushed Tomatoes, 56 oz
  • 14 cup vinaigrette de vin rouge
  • 1 tablespoon marjoram
  • Salt
  • Pepper


  • Lean Ground Beef, 2 12 Pounds
  • 3 Eggs
  • 1 tablespoon marjoram
  • Salt
  • Pepper
  • 1 green cabbage, large





  • Preheat the oven to 400 degrees.

  • Preheat a large sauce pot over high heat. Toss in the onion and olive oil. Cook until the onion is transparent and softened.

  • In a large mixing bowl, combine the tinned tomatoes, vinegar, brown sugar, raisins, and marjoram. Season with salt and pepper to taste. Allow for a 20-minute simmer.

  • Boil a big kettle of salted water while the sauce is cooking. Place the cabbage in the saucepan and remove the leaves after they have softened. Depending on the size of your cabbage, you should aim for 15-20 leaves. To make malleable cabbage, remove the bottom part of the stalk from each leaf. Remove from the equation.

  • In a large mixing basin, combine all of the filling ingredients.

  • Fill the bottom half of the cabbage leaves with the filling. Make a big oval out of the dough. From the stem side, roll the cabbage leaves up. In a large casserole dish, place seam side down. Fill the dish with cabbage rolls, adding another layer if necessary.

  • Pour the sauce over the cabbage rolls. Bake for 50 minutes, or until sauce is bubbling, covered with aluminum foil. Warm it up and enjoy it!



Is this a recipe you’ve seen before? It was originally published on my other blog, Brooklyn Cook!



calorie count: 672 kcal 75g carbohydrate 52 g protein 20 g fat 6g Saturated Fat 199 milligrams of cholesterol 579mg sodium 1905mg potassium 10 g fiber 43 g sugar 836 IU Vitamin A 82 milligrams of vitamin C 222 mg calcium 10mg iron




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Think that cabbage rolls are too difficult or time consuming to make? Well, let me tell you a little secret – they are quite easy and the result is great. Cabbage Rolls Start with boiling a large cabbage, which you can either buy in it’s already boiled state or you can prepare yourself. I prefer mine boiled, but you can also cook it separately and then chop it up and mix it with the meat mixture.. Read more about old fashioned polish stuffed cabbage and let us know what you think.

Frequently Asked Questions

What is the difference between Halupki and Golumpki?

Halupki is a traditional Polish dish made from potatoes, onions, and caraway seeds. Golumpki is a traditional Russian dish made from potatoes, onions, carrots, and beef.

What does Golabki mean in Polish?

Golabki is a type of Polish sausage.

What ethnicity is stuffed cabbage?

Stuffed cabbage is a dish that originated in Central Europe.

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Una is a food website blogger motivated by her love of cooking and her passion for exploring the connection between food and culture. With an enthusiasm for creating recipes that are simple, seasonal, and international, she has been able to connect with people around the world through her website. Una's recipes are inspired by her travels across Mexico, Portugal, India, Thailand, Australia and China. In each of these countries she has experienced local dishes while learning about the culture as well as gaining insight into how food can be used as a bridge between different cultures. Her recipes are often creative combinations of traditional ingredients from various different cuisines blended together to create something new.