Polish
Gołąbki
Tender Polish cabbage rolls filled with pork, rice, and onion, gently simmered over cabbage leaves until soft. The tomato sauce is made from the cooking broth, giving it the familiar home-style flavor of traditional gołąbki.
Watch it madeJenny Can Cook · 12:57
Ingredients
- White cabbage1 small head
- Ground pork shoulder250g
- White rice60g
- Yellow onion, finely diced1 small
- Butter1 tbsp
- Fine salt3/4 tsp
- Black pepper1/2 tsp
- Dried marjoram1/2 tsp
- Pork or vegetable stock500ml
- Bay leaf1
- Allspice berries2
- Tomato paste2 tbsp
- Tomato passata200ml
- Sour cream2 tbsp
- All-purpose flour1 tsp
Method
- Rinse the rice, cook it in lightly salted water until just tender, then drain and let it cool completely.
- Cut the core from the cabbage and place the whole head in a large pot of simmering salted water.
- As the outer cabbage leaves soften, gently peel them away one by one and set aside; you will need 4 large leaves plus a few extra torn leaves for lining the pot.
- Trim the thick rib from each large cabbage leaf without cutting through the leaf.
- Melt the butter in a pan, add the onion, and cook gently until soft and lightly golden, then let it cool.
- In a bowl, mix the ground pork, cooked rice, onion, salt, pepper, and marjoram until evenly combined.
- Place a portion of filling near the base of each cabbage leaf, fold in the sides, and roll tightly into neat parcels.
- Line the bottom of a heavy pot with the extra cabbage leaves to prevent sticking.
- Arrange the gołąbki seam-side down in the pot, snugly in one layer if possible.
- Pour in the stock, add the bay leaf and allspice, cover, and simmer very gently for about 1 hour 10 minutes, until the cabbage is tender and the filling is cooked through.
- Carefully lift the gołąbki onto a plate and keep them warm.
- Strain about 300ml of the cooking liquid into a saucepan, then whisk in the tomato paste and passata.
- Simmer the sauce for 10 minutes, then whisk the sour cream with the flour and a few spoonfuls of hot sauce in a small bowl.
- Stir the tempered sour cream mixture back into the sauce and simmer briefly until lightly thickened.
- Return the gołąbki to the sauce for a few minutes to warm through, then serve with extra tomato sauce spooned over the top.
Common questions
Can I substitute the pork shoulder in gołąbki with another meat or make it lighter?
Yes. Ground turkey, chicken, or a mix of beef and pork all work, though pork gives the juiciest result. If using leaner meat, add a little butter or extra sautéed onion to keep the filling moist.
How long do gołąbki take to cook, and how do I know they’re done?
After assembling, simmer gently covered for about 60–90 minutes, depending on size and how tender the cabbage is. They’re done when the cabbage is soft, the filling is cooked through, and the rice is fully tender.
What are the most common mistakes when making gołąbki?
Overcooking the rice, using filling that’s too wet, and boiling too hard are the big ones. Also, don’t skip trimming the cabbage rib or the rolls may tear and unravel while cooking.
How should I store leftover gołąbki, and can I freeze them?
Cool them quickly, then refrigerate in their sauce for up to 4 days. They freeze well for up to 3 months; freeze in portions with sauce, then thaw overnight in the fridge before reheating gently.
What should I serve with gołąbki?
Serve them warm with extra sour cream and plenty of tomato sauce from the pot. Mashed potatoes, rye bread, or dill pickles are classic sides, but they’re filling enough to stand alone as a main dish.