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Stuffed cabbage leaves

Stuffed Cabbage Leaves Gołąbki

  • Author: Polish Housewife
  • Prep Time: 45 mins
  • Cook Time: 90 mins
  • Total Time: 2 hours 15 mins
  • Yield: serves 8 1x
  • Category: Main
  • Cuisine: Polish


A Polish favorite, meat and rice filling in cabbage with tomato sauce


  • 2/3 c. white rice
  • 2 heads green cabbage
  • 2 eggs, beaten
  • 1 1/2 lb. ground beef
  • 1 c. chopped onion
  • 1 t. salt
  • 1/4 t. pepper
  • 8 slices bacon, cut in 1-inch pieces
  • 2 16-oz. cans tomatoes
  • 2 8-oz. cans tomato sauce
  • 2 bay leaves


  1. Cook rice according to package directions, cool
  2. Remove core from cabbage; run hot water into cored area to help in removing outer leaves
  3. Remove 8 – 12 leaves from each head of cabbage, chop remaining cabbage and place in two baking dishes (or a large dutch oven), sprinkle with salt
  4. Boil cabbage leaves until limp, about 5 minutes, drain and rinse in cold water
  5. Cut about 2 inches of the heavy center vein from the leaves
  6. Cook bacon with 1/2 c. onion till bacon is crisp
  7. To the bacon and onion mixute, stir in undrained tomatoes, tomato sauce, and bay leaf, simmer, covered, while preparing the rest of the dish, remove bay leaves before adding to dish
  8. Combine cooked rice, egg, ground beef, the remaining 1/2 c. onion, 1 t. salt, and pepper; mix well
  9. Place about 1/4 c. rice mixture in center of each cabbage leaf; fold in sides and roll ends over rice
  10. Place rolls, seam side down, on top of chopped cabbage
  11. Pour tomato mixture over cabbage rolls
  12. Cover; bake at 350 degrees from 1 1/4 to 1 1/2 hours
  13. Freezes well