My dad was the family cook so I learned to make Polish cabbage rolls (golabki) growing up. We always used Uncle Ben's converted rice in the stuffing but the mushrooms are optional. Serve them plain or browned in a little olive oil with a dollop of sour cream on the side. - Jenny Jones
Prep Time: 1 hour
Cook Time: 1 hour, 30 minutes
Total Time: 2 hours, 30 minutes
Makes: 16 to 24
Ingredients:
- 1 large head of cabbage (about 3 lbs.) – or use 2 smaller heads
- 1 Tablespoon olive oil
- 1 cup diced onion
- 2 cloves garlic, minced
- 2 large mushrooms, finely diced - 1 1/2 cups (optional)
- 1 pound ground sirloin
- 3/4 cup uncooked long grain rice (brown or white)
- 1/4 cup chopped parsley
- 1 cup Pomi strained tomatoes or canned tomato puree
- 1 1/2 teaspoons salt
- pepper to taste
- 3/4 cup liquid (beef stock, cabbage water, or combine with some leftover tomato for 3/4 cup)
Instructions:
- Bring a large pot of water to boil. Cut center core out of cabbage and place, core side down, in boiling water. Cover and simmer for 10 minutes.
- While cabbage simmers, heat oil in pan over med-high heat and sauté onion and garlic 3-5 minutes until browned. Add mushrooms and cook another 2 minutes. Transfer mixture to a large bowl to cool.
- Remove cabbage to a rimmed baking sheet, keeping water in the pot. Gently remove leaves from cabbage, cutting away from the core with a small knife. Set aside the best 16 unbroken leaves and cut off the thick spine in the center for easier rolling. Set all remaining broken or small cabbage leaves aside. (If the core is too firm, return it to boiling water for a few minutes to soften)
- Preheat oven to 350° F.
- To cooled onion mixture, add meat, uncooked rice, parsley, tomato, salt & pepper. Combine well.
- Place about 1/4 cup of filling in each leaf, roll, and place seam side down in a 13 by 9-inch pan. Pour liquid over rolls and lay some leftover leaves on top. Cover pan tightly with foil, and bake for 1 1/2 hours. (Place pan on a cookie sheet in case it drips)
- Remove from oven and let rest 30 minutes or better still, let cool and refrigerate overnight. (They freeze well.)
How to Serve: The next day they are really good when browned in a little oil or butter and served with a side of sour cream. Click here..
To Cook on Stove Top - Use a heavy Dutch oven or your heaviest pan. If you have leftover cabbage leaves, place them on the bottom of the pan first to prevent burning. Use the same recipe, cover the pan and bring to a boil. Then reduce heat and simmer for about an hour. It takes less time because you bring it to a boil much faster on the stove top. Uncover occasionally to make sure they are cooking and to see if more liquid is needed.
When I was growing up my grandmother grandfather when they get cook a lot of the dishes I read that you have published here you talk about using rice or brown rice they never use much rice the grain a used at that time was barley. Maybe it was the part of Poland they came from or what but I just found it interesting your thoughts on it thank you
Ohhhh, I loved golabki (sorry I can’t get the proper accent marks). I don’t remember my mom (Polish, possibly half Ukrainian) using tomato sauce or soup, just water when she made them. As she got older though, she felt making the actual golabki was too labor-intensive and just made a hot dish (“casserole” for non-Minnesotans) with chopped-up cabbage; then she used tomato soup and 50/50 ground beef & Jimmy Dean sausage. Whatever, the cabbage was always the waxy pale green winter variety, never savoy
Jenny, Can freeze these “uncooked” to cook for company ?
I love this video. Jenny…you are so easy to follow. I can’t wait to make this 😍 I’ll let you know how I did .
I seem to remember my Grandmother using sour salt?
Made this. Loved them! I really can’t compliment you enough on your clear instructions. They were thorough but not too much, and it all came together perfectly. Thank you!
I use a rice blend and it soaks up the juices nicely. I tend to use too much liquid. Always turns out great.
I’ve made this recipe a half dozen times – it’s delicious! I grew up eating these made with ground pork so I use that instead. A premium ground pork is so tender and delicious in these rolls. Yes to sour cream! If you’re Polish you put sour cream on everything 😉 Thank you, Jenny!
The rolls were excellent except the rice seemed undercooked and hard. Any suggestions?
The rice was Bens converted rice. Converted rice is par boiled & dried. It will cook a little faster & is fluffier than regular rice. Less calories & carbs.
I always use regular rice but parboil it first.
Just made this tonight. I really enjoyed them much more paned till brown with sour cream. Very delicious detail that really set this dish off.
Hi Jenny! I want to make your cabbage rolls but I am unable to eat tomatoes.
Is there any substitution I could make in your recipe?
Thank you! Love your videos and recipes!
Tomatoes are not really necessary for stuffed cabbage. The juice in my mother’s sweet and sour version of nearly 100 years ago contained sugar, citric acid, a bit of flour, and water. There are no written recipes in my family but Jenny’s cabbage rolls look beautiful and very do-able.
Thank you Nancey for the suggestion. I will try it!
We covered cabbage rolls with mix of vinegar and water. Layered with bacon, garlic, bay leaves. Anyone else do that?
Yes! My mother always cooked them on the stove top with vinegar and a little water poured over the top. That is how I prefer them.
Beef broth will do nicely. Try cream of mushroom soup thinned with a little water and a little milk.
100%polish here…half my aunts made cabbage rolls with tomatoes, the other half ( including my mom) made them covered with sauerkraut.
Being 100% polish and having options when cooking is da best!😂
I’ve made these several times. My partner hates cabbage but LOVES this dish. Always turns out great.
Oops I forgot to add the rice , we will see what happens.
Like others, I’ve made this recipe countless times…even in the heat of summer. I personally love mushrooms, but others don’t, so I’ve added finely minced carrots and celery and have substituted leeks for onions when available. Thanks for such a wonderful recipe!
I never used mushrooms in this way but I noticed a difference since using them. I just make sure they are finely chopped and no one will even notice them.
I’ve made this recipe several times – it’s always amazing. Recently, I made some for my neighbors – she is an excellent cook but I thought “it’s the thought that counts” right? Her husband absolutely raved over these cabbage rolls even though she makes them often. This is the first recipe that my neighbor AKA “Betty Crocker” has asked ME for! Thanks Jenny! Now we need one for stuffed peppers.
I add tomato sauce, & chopped bell peppers to (basically) this recipe, to stuff into my bell peppers. HTH!!! Blessings!
My husband dislikes cabbage so I use the golomkis mixture to stuff some peppers for him…I cut my peppers in half lengthwise! He LOVES these! I also use diluted cream of tomato soup as my tomato topping! My mother was Polish.
I also use diluted condensed tomato soup.
Delicious recipe and I am serving this to a friend and her husband that are originally from Ukraine.
I thought I would make my “World Famous” (just bragging) root vegetable mash and I could also do roast small sweet carrots in the oven. Any other suggestions or what type of dessert should I add to this? Thank you!
I think I messed up. I cooked the meat along with the onions. Will it ruin them?
YUP, You’re screwed!!!😂😂😂 Just KITTEN! I’m sure they were delish!!!
Jenny these tasted fantastic! You have given me the confidence to branch out and try new things! Thank you so much, and you are so funny!
I too am a cabbage roll connoisseur and have been making them for fifty years using my Mothers recipe. My secret is to pressure cook them. Mouth melters! Everyone loves them. I just use cooked rice, uncooked minced pork and beef, fine diced onion and salt & pepper. Mix with a beaten egg. Load in pressure cooker with 2 cups liquid. I use bovril mixed in water with a splash of tomato juice or V8. If no tomato juice no problem. I really love the sour cabbage from our Mennonite Market but I can only get them in the winter months in Canada. You don’t have to boil the heads, the leaves just fall off. Otherwise I use Savoy cabbage. Much more tender than regular green cabbage. Whatever your recipe is try the pressure cooker. So tender and juicy. Cut with a fork. Sour cream is optional. Enjoy!
I find it inappropriate to post your personal recipe on the website of someone else who is teaching theirs. So much competition and disregard for professional ethics on the internet!!!
As someone new to Polish cooking I enjoy all variations on the same dish, as it gives me better insight and personal development. Please, by all means, share your recipes for the rest of us watching.
I totally agree and God bless you for your openness. I say the more the merrier!! It doesn’t take away from the original poster for me it adds fun and creativeness. I would be so open to trying both. I never had a mother who taught me nice things like this. I appreciate all you lovely ladies for sharing your treasures and tips! Thank you so much!! ❤
I agree! Get your own website if you want to give out your recipes…This is Jenny’s site and she has put a lot of time and love in it:)
Hi Judy,
Thank you for sharing your recipe. What is the time setting for your pressure cooker for cabbage rolls? I want to try it!
I use the Instant Pot pressure cooker all the time, for instance to cook the eggs which never crack, or to make the dough for bread using the yogurt program…
I just put 21 cabbage rolls in the oven following Jenny’s receipt. But the hot oven will make my house warmer.. I do not have the AC since it was never needed. Now we need it!
Unfortunately due to the recent heat wave we have experienced around 500 people died in Vancouver area. The pressure cooker cooking is the best way to keep a house cool if you can eliminate the oven from the cooking process.
I pressure cook them for at least 25-35 minutes gentle setting. You can’t ruin them. Trick is to let them stand down and wait until the pressure valve comes down. I don’t open lid for at least 25 minutes. ( that way the flavour is absorbed by the rolls and does not escape with the steam)
I thought it was nice for Judi to add her ideas. It’s like having a conversation in the kitchen.
I agree with you I think it is nice for everyone to share their own recipes
Great tip using pressure cooker. I have that Instapot that I have not used. How long do you cook it for?
Thank you for your input. I am just learning how to make these even tho i grew up on them being a German Russian from ND. I love getting many variations then taking out of them, what would work for me. My mother would have loved your pressure cooker idea. Blessings!
How long did you pressure cook them for
I’m a 74 year old NC country southern cook who grew up helping my mama in the kitchen cooking vegetables from our garden(summer fresh&home canned in winter), making preserves(pies& cobblers) from fresh fruits & making biscuits & cornbread from scratch. I consider that a gift.
But your cabbage rolls’ recipe & video are Christmas tree lights! I’ve shared your YouTube videos with friends & family.
THANK YOU as I make a double recipe of the best cabbage rolls EVER!
I feel the same way I’ve wanted to make them forever and now you’ve explained it perfectly thank you so very much!
Jenny thank you so much. I have watched my grandpa and dad make golumpki my whole life. I make it often. But you have showed me some new tricks. You bet your Dupa I’m making them this weekend.
I noticed you used two big green scoops to remove the cabbage from the pot of water. Where do you find tools like that?
Please see the FAQs.
My dad’s father came to the US from Russia and his mother from Poland. The cabbage rolls they made are different from any other recipe I’ve seen. Instead of a tomato based sauce they have a sweet sauce made with brown sugar. It’s very good. My dad’s favorite dish. Have you heard of a galumpki recipe like this?
YES!!! My Great-Grandfather made his like this…I’ve been searching for a recipe without tomatoes & I don’t have his recipe 🙁 But I do know that there was ground beef, ground sausage, rice, vinegar, and brown sugar…and probably some other things but I don’t remember. He spoke German but they were Germans that spent time in Russia. Do you have your recipe that you would be willing to share?
As a man of Polish descent myself, I can say that these cabbage rolls are THE BOMB!!!!
You are an amazing lady. So beautiful, amazing presenter, with a beautiful voice. It was a pleasure watching your video. This video was so well done. I am in awe of you. Thank you so much.
Hi Jenny,
I just have a question. My friends mom is from the Ucrain. (Sorry if I spelled it wrong) Anyway I don’t think she uses tomato in hers. Is that something I can change on the recipe?
I use some tomato sauce in preparing the meat. Also, I use a little lemon juice in the mixture and some more lemon juice in the water I pour over the cabbage rolls when baking them in the oven. I make a few other changes but they are my Armenian touch to the cabbage rolls that we call “cabbage sarma.” The Polish version is very nice as well. I have made them several times and I do serve the cabbage rolls with yogurt on top of the roll(s) on my dinner plate if desired.
I’m just say’n . . .
Thank you!! Now I have the Armenian way and the Polish way…
so thank you.
My mother who is Russian/Ukrainian alway cooked these on top of the stove with a little vinegar and water at the bottom of the pot. She would have them simmer for a few hours and added water as needed. No tomatoes.
I have been making Holupki/Golubki for 50 years, but before learning my Ukrainian parents, some 70 plus years ago began precooking the inexpensive ground beef to reduce fat; we also prefer pre-cooked meat texture. I often found those I treid made with raw ground meat are often steamed, the meat looks rare and texture was mushy. I assume using low-fat raw ground sirloin and baked in one or two slayer, this might not be issue, but have never made them that way. I pre-steam rice in half amount of normal liquid so rice is still firm but not hard. While rice is par-steaming, I saute onions and fine diced celery till soft, add minced garlic for a minute, then off heat add 1/4 cup fresh parsley. At same time I lightly brown 2-3 lbs of 80-85% ground beef till no longer pink and drain (ground dried tofu or veggie burger works too) then mix all of above with 4 whipped eggs, salt/pepper; one can add other seasonings. This mix will hold together fine. Note some canned brands of tomatoes do not taste as good, so taste test in advance. However this consistently works: 5-6 cups of low sodium tomato or vegetable juice or 48 ounces of quality tomato sauce, 1-1.5 cups of ketchup, 1-2 fresh bay leaves, pinch of thyme, Worchestshire sauce, and sugar or other sweetner to taste. If simmered for 15 -20 minutes makes a great sauce and I always make extra sauce for serving on side. I can have these from start to in the oven in about 1.5 hours even working alone, by learning to do multiple things at once. Freezing cabbage to make it more pliable and avoid steaming is interesting and will try, but fear the cell structure will be damaged. Have used the aforementioned microwave method and that works too. Or just use Savoy cabbage which is softer and needs no steaming.
Thanks fir this great recipe and the how to video. I have made these a couple of times. They do freeze well and are yummy,
I follow the recipe except I use ground turkey and chicken stock for the liquid.
I have made them without rice also for low carb, using cauliflower rice.
Excellent recipe!
I ❤️ this recipe & shared it with friends & relatives. Tomorrow will be my first time using 2 days to make the dish – Meat mixture prepared & stored in frig & next day cabbage prepared & rolls made. I plan to bake half & freeze the rest to cook when my NC niece visits in a few weeks. (Safety first! We will have been COVID vaccinated for 2 weeks by then.). Thank you, Jenny. I’m so glad I “stumbled” upon your YouTube demonstrations. Some of the BEST & concise I’ve watched.
I have made these a lot…and each time they came out wonderful…
I love this easy recipe !
Thanks Jenn !
Made em! They goooood! Thanks Jenny.
Buy some help. Come back to work.
Your fans need you. :).
Oh. I served them with your awesome bread recipe.
I’m 92 years old, living by myself and learning how to cook. Enter Jenny…..I’ve chosen a half dozen of your recipes to be my new go to meals for the next short while, then I’ll decide which I like best and make and freeze and store.
Jenny you are a breath of fresh air with your naughty sense of humour and your wonderful recipes, you have made living in the age of the pandemic a little easier for which I thank you. Remember that you are very important to so many people and try to encourage others to take all the virus precautions too. Edmund
Edmund, I want to follow in your footsteps and keep cooking into my 90s too. I’m so glad my recipes are working for you and if you have any questions at all, just ask and I will try to help.
Thanks for your thoughtful comment to Edmund
When I was a child my great grandmother made these but there was never tomato sauce or canned tomatoes. She just used beef or chicken broth. She was born and raised in Poland but immigrated to the US. Is the use of tomato sauce the traditional way to make this or is the tomato sauce a variation?
My mother’s family was Slovak and they always had some tomato in the water.which makes a thin “sauce” but was perfect.
My mother’s family was Slovak too and there was always a hint of tomato in the broth that Grandma made. I made these last night and this recipe worked perfectly. I did not have tomato puree so I drained a can of diced tomatoes, (saved the juice) pureed those and added to the meat mixture. Whenever I had tried to make stuffed cabbage from guessing and memory, the filling was tough and dry. I think that the addition of tomato puree helped tenderize and moisturize the meat, as well as giving the rice needed moisture. I did add the saved juice to the beef broth for braising. You could also sprinkle dollops of any extra puree over the rolls and into the broth. For me, this recipe is perfect and will be my go-to for cabbage rolls. Thanks, Jenny!
My grandmother was Polish and we used to eat them all the time. She never used tomato over them.
My mother would sometimes use tomato juice with the crushed plumb tomatoes. Also she cooked them stove top. Also she put kielbasa on top. My aunts saved the bacon rind ( they sliced their own bacon ) and put that on the bottom of the pot with some cabbage leaves. It kept the cabbage rolls from sticking to the pot and added flavor. Also she used regular long grain rice.
I prefer it made with sauerkraut, so I omit the tomatoes.
Jenny, just curious if you use a “particular” type of cabbage? I know that when my mom and aunts made cabbage rolls, they were very particular on the type of cabbage that they chose. Some like Savoy cabbage, others liked the smaller cabbages with the smaller and perhaps more tender leaves.
Do you have a favorite, or, just pick a cabbage?
savoy cabbage is the best and easier to work with
If your cabbage leaves were hard to roll it’s because they didn’t cook long enough.
They look so good. Being a vegetarian, I will make them with tofu.
When I make vegetarian ones I fill with an array of sautéed mushrooms, grated carrot and wild rice (along with onions/garlic and spices) very hearty.
I like 2/3 rice to 1/3 buckwheat as a lenten variation with a lot of onions fried in butter – the rice is par boiled – serve with a mushroom gravy
par boiled rice with onions fried in butter and shredded carrots in a red sauce – mom used tomato soup diluted in milk
If you use tofu then you are not making this dish. Go.
That is very rude….I think that changing a recipe to suit your own taste and/or preference is entirely suitable.
I will be making this recipe tonight….I am a vegan so I will be substituting with Beyond Meat mince….I am sure it will amazing!
Be kind and stay well xo
I agree Julie, I am off to buy some Beyond now to try these tonight !!
easy, tasty, great .Thanks
I haven’t cook yet, but I used Savoy cabbage for first time, plus cooked in big steamer pot and let leaves cool slightly. Found the whole procedure so much easier, plus had fun doing it. Will remark on how it comes out. I added one half jar of kirklands marinara sauce over the top to cook in plus can of diced tomatoes mixed in
My cabbage leaves were hard to roll. After cooking for 2 hours at 350, the cabbage rolls still seemed a bit tough. Is there a certain type of cabbage to use?
Karen: Cut the core out of the head . Boil the cabbage in water ( big pot) gradually peel the leaves off the head … chill in iced water .. cut off the hard part of the leaf ( at the base) layer the leaves in a pile and freeze in a plastic bag. If using very big leaves, split in half . When ready to use thaw in cold water and then fill with the beef filling. This method makes it easier to roll and the cabbage will not be hard.
I buy cabbage in the fall, when it is huge and cheap, cut out the core, freeze whole in plastic bag. Remove from freezer the night before you want to make cabbage rolls, (I put in sink in cold water). Next day carefully peel leaves, cut out any of the tough core in center of leaf, cut in half if leaves are huge, lay in
9×13 pan, the leaves will continue to leach water, drain pan once or twice until it quits weeping. Your leaves are tender, easy to roll, and I usually cook my cabbage rolls at least part way if I freeze the finished cabbage rolls. This eliminates steaming the cabbage and the end result is the same.
Hey, Karen,
One hint I would give is that the cabbage leaves will be less and less cooked as you move from the outer leaves toward the center, even following the recipe. I just keep my water simmering to put the head back in for several minutes as the inner leaves need further softening. Another important step in the recipe is to trim the tough thick portion of the center vein. It takes forever to get them tender. I just fold the leaf in half side to side so the center vein is projecting up and shave it down with a sharp paring knife. On some leaves where it was especially thick, I cut out a wedge at the bottom also. This is easily “patched” with a little piece of leaf and with a tiny bit of care will roll up just fine. Hope this helps!
Thanks for being my “baba” to remind me of quantities, etc. It’s mid-October here in sunny SW Ontario, and I’ve just put my cabbage rolls on to cook in my crockpot. My locally-grown cabbage was so large, I made two batches for the same pot.
LOVE your youtubes, and your personality. You’ve kept me sane and satisfied during #LOCKDOWN2020. That chocolate cake is SUCH a hit around here! You make even ME a good cook! Thanks!
I was wondering if I could “do” this in my crockpot. ( I LOVE slow cooking…so easy!) Did you just put a few extra leaves in the bottom of your pot and then just cook it like she says? (I love, too, always lots of extra cabbage.)
hi Just wondering what the nutritional information is for your polish cabbage roll recipe.
respectfully
richard
I love cabbage rolls but am trying to eat less meat. I used some buckwheat groats (kasha) and mixed them with the rice, onion spices and mushrooms) and served with a mushroom
sauce. Thank you Jenny for all
of your amazing recipes – quick, easy, healthy and DELICIOUS! Your blog and videos have given me the courage to play around a bit with recipes as I slowly move to a plant based diet. Thank you for sharing your recipes, your sense of humor and your passion for healthy food!
My recipe from an renowned Polish cook in our area is very similar. The only difference is I put about a tablespoon of caraway seed in the meat mixture. And in our area, heavily populated with Polish descendants, you use Campbell’s tomato soup lightly diluted over the cabbage rolls to make a sauce.
Only CAMPBELL’S …no other will do.
I’ve never tried the mushrooms but that sounds like a wonderful addition.
Still looking for a Polish version of Kiefles. Walnut filling with delicate pastry wrapped around and shaped into a crescent. Once baked, dusted heavily with confectioners sugar. Traditional Polish Christmas cookie. I am also interested in any other POLISH Christmas cookie recipes.
Ah, yes—- Campbell’s Tomato soup, diluted and with a bay leaf or two is how my very Polish mother would make her Golabki. You’re right—had to be Campbell’s. 🙂
Yes, we use Campbell’s tomato soup too!! I’m glad some folks commented about using tofu because 2 of my kids are now vegetarian
I put smoked spare ribs,what a nice flavor. Like the Video Jenny
I put smoked spare ribs,what a nice flavor.
Happy Canadian Thanksgiving 2020
Love this method of prep and cooking. I use sour cabbage heads bought from grocery store…no need to pre boil when using. Baking rolls in 9×13 pan helps w even cooking.No tomato sauce on mine…
Traditionally…used raw rice, diced bacon and diced onion w sour leaves.
….thanks Jenny for sharing.
Hey!
Can you please help me out in which grocery store you can buy sour cabbage head? Thank you a lot!!
Greetings from London Ontario Jenny. Its cabbage roll making day here for the winter freezer. Great recipe and thanks again
Greetings back! 🇨🇦
Hi Jenny, I’ve been watching you since The Jenny Jones show and now your videos. My question is (don’t laugh )… do I cook the rice before I add it to the meat? I’m having my son n his wife over Monday for these
You do NOT cook the rice and I clarified the recipe as I can see why it was unclear. Good luck!
As I enjoy some time stuck at home. I thought I would stimulate some childhood memories. This recipe took me right back home to my youth. So with that being said, I loved the recipe. Simply and tasty!!! A flavor I will always remember.
May I suggest adding a few other seasonings to the recipe? Like maybe a half tbs. of basil and/or oregano to the filling, and a pinch of cayenne. And then 1/2 of a 14.5 oz. can of petite dice tomatoes to the filling and the remaining over the top of the rolls before baking. Thank you for the video. Job well done.