Name: Polish Cabbage Rolls
Prep time: 40 min
Cook time: 1 h 30 min
Total time: 2 h 10 min
Yield: 6 servings
Cuisine: Polish
Ingredients: 1 large head green cabbage (I sometimes use 2 small ones if that’s all the shop has... never noticed a difference); 1 lb (450g) ground pork (My grandmother insisted on the butcher’s pork, but lean supermarket stuff works. You can swap in ground beef or turkey—done it and survived!); 1/2 cup uncooked white rice (I’ve gone brown rice in a pinch; takes longer but still tasty); 1 large onion, chopped (or two if you’re really into onions like me, or just one big handful pre-chopped from a bag if you’re short on time); 2 garlic cloves, minced – Honestly, I eyeball this sometimes; 3 cups tomato sauce or passata (pretty much any jar you like, even a can of crushed tomatoes in a tough spot – the purists may protest but it works); 2 tablespoons tomato paste (optional, but adds oomph); 1 egg (some days I skip, but it holds things together, supposedly); 1 teaspoon salt (I tend to go a little heavy handed, taste as you go); 1/2 teaspoon pepper; 1 teaspoon dried marjoram (optional – half the time I forget this and it’s fine!); A glug of olive oil for sautéing (plus more if you spill a bit, it happens)

Straight From My Table: Polish Cabbage Rolls With Quirks

Okay, friend, grab a chair because I have got a story for you before we get to the food bit. Polish cabbage rolls (or “gołąbki” if you’re being fancy) are a total fixture at the weirdest family get-togethers, right? I grew up seeing these show up at every holiday, with my grandma throwing elbows to grab the biggest cabbage at the market. She swore by a secret method she’d never write down, so now I mostly cobble this recipe together by feel. The kitchen smelled like someone snuck in and slow-cooked heaven itself. And the first time I tried making them on my own, I may have accidentally boiled the cabbage so enthusiastically that half left with the steam – live and learn.

Why I Keep Coming Back To These Cabbage Rolls

I make this when that cold, grey November feeling sets in and I’m craving something that sticks to your ribs (and has leftovers, unless my brother gets there first). My family goes wild for these because they feel so old school—not like the newfangled recipes with ingredients you can’t pronounce. Plus, I used to hate mess, but these rolls somehow make a mess look charming. Messy table, happy bellies. And yes, I do sometimes grumble about the cabbage leaves being annoying… but then, halfway through rolling, I just blast music and start humming along.

Ingredients (and How I Occasionally Wing It)

1 large head green cabbage (I sometimes use 2 small ones if that’s all the shop has… never noticed a difference)
1 lb (450g) ground pork (My grandmother insisted on the butcher’s pork, but lean supermarket stuff works. You can swap in ground beef or turkey—done it and survived!)
1/2 cup uncooked white rice (I’ve gone brown rice in a pinch; takes longer but still tasty)
1 large onion, chopped (or two if you’re really into onions like me, or just one big handful pre-chopped from a bag if you’re short on time)
2 garlic cloves, minced – Honestly, I eyeball this sometimes
3 cups tomato sauce or passata (pretty much any jar you like, even a can of crushed tomatoes in a tough spot – the purists may protest but it works)
2 tablespoons tomato paste (optional, but adds oomph)
1 egg (some days I skip, but it holds things together, supposedly)
1 teaspoon salt (I tend to go a little heavy handed, taste as you go)
1/2 teaspoon pepper
1 teaspoon dried marjoram (optional – half the time I forget this and it’s fine!)
A glug of olive oil for sautéing (plus more if you spill a bit, it happens)

How I Actually Make These (Give Or Take)

Peel off the outer cabbage leaves and, with some patience, boil the whole head in salted water for about 10 minutes. I find it helps to cut out the core so the leaves come off easier. As they soften, just peel them away (use tongs! Hot cabbage steam is no joke). Don’t panic if some rip—mine always do. Set leaves aside to cool.
Cook the rice about halfway (not mushy), drain, and set aside. Sometimes I forget and it comes out starchy, but you can pretend it’s “rustic.”
Heat a big pan with a glug of olive oil, then sauté the chopped onion until soft. Toss in the garlic and cook a minute more. This is where I usually sneak a taste—onions give it that real homey taste.
In a big bowl, combine the sautéed onion/garlic, ground pork, cooked rice, egg, salt, pepper, and marjoram (if you remembered!). Mix it by hand—yes, it’s messy and a bit cold, but worth it.
Spoon a generous handful of filling onto each cabbage leaf, tuck in the sides, and roll it up—kind of like a burrito but with fewer regrets. If you overfill or it’s wonky, no big deal. My first few always look odd. Place them seam side down in a large baking dish or Dutch oven.
Pour tomato sauce all over, add tomato paste if you want it richer. Cover dish tightly with foil (or a lid).
Bake at 350°F (175°C) for about 1.5 hours. Sometimes I sneak a peek after 45 minutes—if the sauce is bubbling and rolls look soft, you’re good. But more time just means more flavor.
Let them rest for maybe 10 minutes before serving, but honestly, I can hardly wait and usually burn my tongue a little.

Some Things I’ve Learned (By Trial, Error, and Chaos)

If your cabbage is tough, zap the whole head in the microwave for a few minutes. Actually, I find it works better if I mix microwave and stovetop, but you do you.
Tomato sauce on top is a must, but I once tried mushroom sauce… did not go over well. No takers.
Reheated the next day? Even better, and I don’t know why.

Variations – Fun Experiments (Some Better Than Others)

Tried a version with smoked paprika instead of marjoram—tasted a bit odd, wouldn’t recommend.
Rice-free for keto pals: Just up the meat and throw in grated cauliflower. Not the same, but does the trick in a pinch.
All-beef (instead of pork) is a little drier, so up the sauce and you’re good.

If You Don’t Have All The Gear

No Dutch oven? Just stack the rolls in a deep roasting pan and cover tightly with foil. (I did once try stacking them in a slow cooker when my oven broke. Took forever and the bottoms got a little questionable, but mostly edible.)

How To Store These (If There’s Anything Left)

They’ll keep in the fridge 3–4 days just fine, but honestly, in my house they never last more than a day because somebody is always “checking” if they’re still good. Freeze extras if you’ve got iron willpower; I rarely do.

How We Eat Them – Serving Ideas That Make Me Happy

I love them with a big pile of mashed potatoes—and, if we have company, maybe a sprinkle of fresh dill. Sometimes my uncle puts a dollop of sour cream on top. If you serve with rye bread, it feels downright festive.

Pro Tips (Or: Things I Messed Up So You Don’t Have To)

Don’t rush the cabbage! I once tried using raw leaves out of impatience… don’t.
Don’t over-stuff the rolls or they’ll split like a trouser seam. Less is more (and less embarrassing).
I find making the filling ahead gives even more flavor, but honestly, sometimes I’m just in a rush.

FAQs People Actually Ask Me (Sometimes Twice)

Can I make these vegetarian?: Sure, sub in cooked lentils or mushrooms for the meat. It’s not quite grandma’s, but still tasty.
Do I have to use pork?: Nope! Beef, turkey, or even a blend works. Once even tried chicken mince—wasn’t my fave but edible for sure.
Can I make this ahead?: Oh absolutely. It tastes even better after a night in the fridge. Just reheat gently.
Is there a shortcut for the cabbage?: Yep, a lot of folks zap it in the microwave. But boiling still feels (no idea why) more “real.” Your call!

This all reminds me—one time, I started making these and ended up spending half an hour searching for my favorite wooden spoon. Never did find it, but hey, the cabbage rolls didn’t seem to mind. So even if everything isn’t picture perfect, trust me, these rolls will disappear quick—like they always have around my table.

Polish Cabbage Rolls