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Gołąbki (cabbage roll)

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  • Cabbage - 1
  • Butter - 2 tbs
  • Onion - 1 chopped
  • Ground Beef - 1 lb
  • Ground Pork - 1/2 lb
  • Rice - 1 1/2 cups
  • Garlic - 1 tsp
  • Salt - 1 tsp
  • Black Pepper - 1/4 tsp
  • Tomato Puree - 3 cans

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  • Bring a large pot of lightly salted water to a boil.
  • Place cabbage head into water, cover pot, and cook until cabbage leaves are slightly softened enough to remove from head, 3 minutes.
  • Remove cabbage from pot and let cabbage sit until leaves are cool enough to handle, about 10 minutes.
  • Remove 18 whole leaves from the cabbage head, cutting out any thick tough center ribs.
  • Set whole leaves aside.
  • Chop the remainder of the cabbage head and spread it in the bottom of a casserole dish.
  • Melt butter in a large skillet over medium-high heat.
  • Cook and stir onion in hot butter until tender, 5 to 10 minutes.
  • Cool.
  • Stir onion, beef, pork, rice, garlic, 1 teaspoon salt, and 1/4 teaspoon pepper together in a large bowl.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Place about 1/2 cup beef mixture on a cabbage leaf.
  • Roll cabbage around beef mixture, tucking in sides to create an envelope around the meat.
  • Repeat with remaining leaves and meat mixture.
  • Place cabbage rolls in a layer atop the chopped cabbage in the casserole dish; season rolls with salt and black pepper.
  • Whisk tomato soup, tomato juice, and ketchup together in a bowl.
  • Pour tomato soup mixture over cabbage rolls and cover dish wish aluminum foil.
  • Bake in the preheated oven until cabbage is tender and meat is cooked through, about 1 hour.

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