Golabki

Name: Golabki
Prep time: 30 min
Cook time: 90 min
Total time: 120 min
Yield: 6 servings
Cuisine: Polish
Ingredients: 1 large head savoy cabbage; 500g ground beef; 200g cooked white rice; 1 large onion, finely diced; 2 cloves garlic, minced; 1 egg; 500ml tomato passata; 250ml beef broth; 2 tbsp butter; Salt, pepper, marjoram

Golabki (goh-WOHMP-kee)

Stuffed Cabbage Rolls

⏱ Prep Time 1.5 hours

📈 Difficulty Medium

👥 Servings

🔥 Calories 386 kcal

Tender cabbage leaves wrapped around a savory filling of seasoned beef and rice, simmered in a rich tomato sauce until meltingly soft.

Nutrition & Info

Protein 24.0g

Carbs 32.0g

Fat 18.0g

Protein Carbs Fat

Dietary

gluten-free nut-free

Equipment Needed

large pot baking dish toothpicks

Presentation Guide

Vessel: deep plate

Garnishes: tomato sauce, sour cream

Accompaniments: mashed potatoes, bread

Ingredients

1 large head savoy cabbage
500g ground beef
200g cooked white rice
1 large onion, finely diced
2 cloves garlic, minced
1 egg
500ml tomato passata
250ml beef broth
2 tbsp butter
Salt, pepper, marjoram

Instructions

1
Core the cabbage and blanch whole in boiling salted water for 5 min. Carefully peel off softened leaves.
2
Saute onion in butter until soft. Mix with ground beef, cooked rice, garlic, egg, marjoram, salt, and pepper.
3
Place a portion of filling on each cabbage leaf, fold sides in, and roll tightly. Secure with a toothpick.
4
Arrange rolls seam-side down in a baking dish. Mix passata with broth and pour over the rolls.
5
Cover tightly with foil. Bake at 180C (350F) for 1.5 hours until cabbage is very tender.
6
Serve with the tomato sauce spooned generously over the rolls.

💡

Did You Know?

The word golabki means "little pigeons" — the rolled shape of the cabbage was thought to resemble small birds.

Chef's Notes

Equipment Tips

large pot
baking dish
toothpicks

Garnishing

tomato sauce, sour cream

Accompaniments

mashed potatoes, bread

The Story Behind Golabki

Golabki are a cornerstone of Polish home cooking, with roots in 19th-century peasant cuisine. Every Polish family has its own version, and the dish appears at weddings, holidays, and Sunday dinners. This beef version maintains the traditional character with beef throughout.

🕐 Traditionally enjoyed lunch or dinner 📜 Origins: 19th century

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