Polish Gołąbki (Stuffed Cabbage Rolls)

4.3
(11)

This Polish dish is my grandma's recipe. It is easier to do in large batches since the prep is time consuming. I double or triple the recipe and bake them in an electric roasting pan. I freeze any extras and when they come out of the freezer, they taste even better because the cabbage has gotten more tender. My grandma made these with various combinations of beef, veal, and pork and was always experimenting to get them right. I typed this up based on her notes, but she cooked as I do. Experiment with the meats and the flavors until you get something you like. I like to mix up the type of spices I use, sometimes they are plainer with just the marjoram or sometimes I use Italian seasoning.

1
Prep Time:
30 mins
Cook Time:
2 hrs 15 mins
Total Time:
2 hrs 45 mins
Servings:
20

Ingredients

  • 2 heads cabbage, cored

  • 2 tablespoons margarine

  • 2 onions, diced

  • 4 pounds ground beef

  • 2 (10.5 ounce) cans chicken with rice soup

  • 2 cups rice

  • 2 eggs

  • 1 teaspoon dried marjoram, or to taste

  • salt and ground black pepper to taste

  • 1 (10.75 ounce) can golden mushroom soup

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C).

  2. Bring a large pot of water to a boil. Boil cabbages until leaves are falling off. Remove leaves from water as they peel off and set aside.

  3. Melt margarine in a large skillet. Cook onions in margarine until translucent, 5 to 7 minutes.

  4. Mix cooked onions, ground beef, chicken with rice soup, rice, eggs, marjoram, salt, and pepper in a bowl.

  5. Take a cabbage leaf, lay it flat, and trim the thickest part toward the bottom of leaf to make it easier to roll; repeat with all leaves. Take darker outside leaves and line the bottom of the roasting pan with them.

  6. Scoop a portion of beef meat mixture into a leaf and wrap leaf around mixture, enveloping meat completely. Repeat until all of beef mixture is used. Arrange stuffed cabbage leaves into the roasting pan. Top with any remaining cabbage leaves. Cover the roasting pan with aluminum foil.

  7. Bake in the preheated oven for 1 hour 45 minutes. Remove aluminum foil, peel back top layer of extra cabbage leaves, and pour golden mushroom soup over stuffed cabbage leaves. Replace top cabbage leaves, return roasting pan to oven, and continue baking until soup is hot, about 15 minutes.

Nutrition Facts (per serving)

311 Calories
14g Fat
27g Carbs
20g Protein
Nutrition Facts
Servings Per Recipe 20
Calories 311
% Daily Value *
Total Fat 14g 18%
Saturated Fat 5g 25%
Cholesterol 78mg 26%
Sodium 401mg 17%
Total Carbohydrate 27g 10%
Dietary Fiber 4g 14%
Total Sugars 5g
Protein 20g
Vitamin C 45mg 225%
Calcium 72mg 6%
Iron 3mg 18%
Potassium 471mg 10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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