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Authentic Polish Cabbage Rolls (Golumpki) Baked in the Oven

Four plump cabbage rolls simmering in a rich, bright red tomato sauce inside a white baking dish.
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Make classic, comforting stuffed cabbage rolls filled with ground beef and rice. These rolls bake in a rich tomato sauce until tender, offering a hearty family dinner that is simple to prepare and freezes well.

Ingredients

Scale
  • 1 large head of green cabbage
  • 1 pound ground beef
  • 1 cup uncooked white rice, rinsed
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 (28 ounce) can crushed tomatoes
  • 1 (15 ounce) can tomato sauce
  • 1 cup beef broth
  • 1 tablespoon brown sugar
  • 1 teaspoon Worcestershire sauce

Instructions

  1. Prepare the cabbage: Core the cabbage head. Place the whole head in a large pot of boiling water. Cook for 10 to 15 minutes until outer leaves are pliable. Carefully remove the leaves, trimming the thick center vein from each leaf so it rolls easily. You will need about 12 to 15 large leaves.
  2. Prepare the filling: In a large bowl, combine the ground beef, rinsed rice, chopped onion, minced garlic, salt, and pepper. Mix well with your hands until just combined. Do not overmix.
  3. Roll the cabbage: Place about 1/3 cup of the filling mixture onto the base of a softened cabbage leaf. Fold the sides in, then roll the leaf tightly from the bottom up, creating a neat package. Repeat with remaining filling and leaves.
  4. Prepare the sauce: In a large bowl, mix the crushed tomatoes, tomato sauce, beef broth, brown sugar, and Worcestershire sauce.
  5. Assemble for baking: Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Lightly grease a 9×13 inch baking dish. Arrange the cabbage rolls seam-side down in the dish. Pour the prepared tomato sauce evenly over the rolls.
  6. Bake: Cover the baking dish tightly with foil. Bake for 1 hour and 30 minutes. Remove the foil and bake for an additional 15 minutes to allow the sauce to thicken slightly.
  7. Rest and serve: Let the cabbage rolls rest for 10 minutes before serving hot with extra sauce.

Notes

  • For easier rolling, you can use Napa cabbage, though the texture will change slightly.
  • You can make these ahead of time; assemble the rolls in the dish, cover, and refrigerate for up to 24 hours before baking.
  • These stuffed cabbage rolls freeze well. Cool completely, cover tightly, and freeze for up to three months. Thaw overnight in the refrigerator before reheating.

Nutrition

Find it online: https://pureplatepath.com/cabbage-rolls-authentic-polish-golumpki-recipe/