Traditional Golumpki Polish Cabbage Rolls Recipe

Ingredient Notes and Substitutions

• Cabbage: Green cabbage is traditional; Savoy works well if you prefer a milder, sweeter leaf.
• Rice: Parboiled (converted) rice holds its texture better, but regular white or brown rice can be used—cook it only to al dente for best results.
• Tomatoes: Crushed tomatoes give body to the sauce; tomato sauce can be substituted. Canned tomato soup is a convenience option but not traditional.
• Marjoram: Common in Polish cooking for its earthy flavor; thyme is a good substitute.
• Beef Bouillon: A concentrated paste provides better flavor than salty cubes—use low‑sodium if possible.
• Meats: Ground chuck (80/20) adds richness; swap in leaner ground beef if preferred. Ground pork contributes flavor but can be omitted for all‑beef rolls.

• Gather and prep all ingredients. Preheat oven to 350°F and spray a 13 x 9‑inch baking dish with cooking spray.
• Prepare the cabbage: Remove as much of the core as possible. Place the whole head in a large pot of salted water, bring to a boil, and blanch 5–6 minutes until you can remove about 12 large leaves with tongs (use a knife to help loosen leaves if needed).

• Lay leaves on a rimmed baking sheet to cool. When cool enough to handle, cut out the thick center rib as a V‑shape so the leaf folds easily. Set the trimmed head aside for another use.

• Cook the rice: Use the same water from blanching the cabbage to cook the uncooked rice. Return to a boil and simmer 6–7 minutes until al dente. Drain, rinse under cold water to stop cooking, drain again, and transfer to a large bowl.

• Prepare the sauce: Heat oil in a saucepan over medium‑high heat, add the onion and cook 4–5 minutes until softened. Transfer half the onion to the bowl with rice and leave the other half in the pan.

• Add half the garlic to the saucepan and cook briefly until fragrant. Stir in crushed tomatoes, the water used to rinse the can, dried marjoram, and beef bouillon concentrate. Simmer 10–12 minutes until slightly thickened, season with salt and pepper, and add a teaspoon of red wine vinegar if you like more tang.
• Reserve about 1/2 cup of the sauce in the prepared baking dish.

• Finish the filling: To the rice bowl add the remaining garlic, both ground meats and the egg. Season with 1 teaspoon salt, 1/2 teaspoon black pepper and half the parsley. Mix thoroughly and divide into 12 even portions.

• Assemble the rolls: Place a leaf on a flat surface, add one portion of filling near the V‑cut, fold in the flaps and roll tightly. Arrange the rolls seam side down in the prepared baking dish. Repeat with remaining leaves and filling.
• Pour the remaining sauce over the assembled rolls. At this point you can refrigerate for up to 24 hours if the meats were fresh, or freeze for longer storage.

• Bake 55–60 minutes, or until an instant‑read thermometer registers 165°F in the center. Garnish with the remaining parsley and dill, if using.

Parboiled rice keeps its texture well in these rolls, but regular white rice or brown rice will also work. Cook the rice only to al dente before mixing into the filling.

Yes. If assembling ahead, refrigerate for up to 24 hours only when using very fresh ground meats. For longer storage, freeze assembled rolls and thaw in the refrigerator before baking. If already baked, cool and refrigerate, then reheat in a 350°F oven until heated through.

Yes. Freeze either before baking (with raw meat) or after baking. Thaw in the refrigerator before baking or reheating; reheat to a safe internal temperature.

Yes. Replace meat with chopped mushrooms and hearty grains such as barley, farro, quinoa, or buckwheat for a vegetarian or vegan version.

While tomato soup is sometimes used as a convenience ingredient in North America, it is not traditional in Poland. Crushed tomatoes or tomato sauce are more authentic choices.