Golabki (Stuffed Cabbage Rolls)

Amy Herald


My whole family loves this dish! Its not quick, easy from a can kind of dish, but sooo worth the time!


★★★★★ 1 vote

30 Min
2 Hr


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head of green cabbage, core removed
3 lb
lean ground beef
2 c
cooked white rice
2 1/4 pkg
eggs, lightly beaten
1 c
tomatoe paste
1 1/2 can(s)
tomatoe sauce
1 1/2 c
chicken or vegetable stock
1 Tbsp
brown sugar
1/2 tsp
1/2 tsp
1/2 tsp
seasoned salt
1/4 c
fresh, chopped parsley
1/4 tsp
ground nutmeg
1 tsp
worcestershire sauce
1/4 c
softened butter
small onion, minced
carrots, diced into small cubes
bay leaves

How to Make Golabki (Stuffed Cabbage Rolls)


  • 1Parboil cabbage in a pot. Remove leaves as they loosen from the head of cabbage and are tender, but not ripping apart. Run under cold tap to stop the cooking process and drain. Cut thick membranes off of each leaf.
  • 2While the cabbage is cooking, put all meat in a large mixing bowl. Add eggs, onion, rice, salt, pepper, seasoned salt, parsley, nutmeg and Worcestershire sauce. Mix thoroughly.
  • 3Lay out leaves and depending on size of the leaf, spoon 3-5 Tbsp. of meat mixture onto the wider side of the roll and tuck ends over meat and roll up. Place rolls, seam side down, into two 9x13 pans which have been greased with the 1/4 cup of softened butter. Layer the carrots over the cabbage rolls evenly between both pans.
  • 4Mix together tomato paste, tomato sauce, broth and brown sugar and simmer over low heat for 5 - 10 minutes, stirring occasionally until well blended. Pour over cabbage rolls evenly between both pans. Add more salt & pepper to taste and place a bay leaf into each pan.
  • 5Cover and bake in a 325 degree oven for 2 hours. To serve, spoon sauce over cabbage rolls and serve.

Printable Recipe Card

About Golabki (Stuffed Cabbage Rolls)

Main Ingredient: Beef
Regional Style: Polish
Dietary Needs: Low Carb
Other Tag: Heirloom

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