Polish Cabbage Rolls (Golabki)

The traditional filling for Gołąbki consists of ground pork, sometimes mixed with ground beef, cooked rice, and seasonings like onion, garlic, salt, and pepper. The rolls are nestled in a baking dish or pot and simmered slowly in a rich tomato sauce, which soaks into the cabbage and imparts a deep, comforting flavor. The result is a tender, melt-in-your-mouth dish that’s perfect for any occasion, from family dinners to holiday feasts.

In Poland, Gołąbki are particularly popular during special occasions like Christmas or Easter. However, they’re also a common sight at everyday meals, especially during the colder months when hearty, warming foods are most appreciated.

Like many classic Polish dishes, Gołąbki originated as a way to use simple, affordable ingredients—meat, cabbage, and rice—in a way that’s filling and flavorful. Cabbage is a staple in Polish cuisine, especially in winter, when it’s one of the most accessible vegetables. Stuffing the cabbage leaves with a mixture of ground meat and rice was a way to stretch ingredients and create a nourishing meal for the whole family.

As with many traditional dishes, Gołąbki have regional variations. In some parts of Poland, the stuffing may include barley instead of rice, or mushrooms may be added to the meat mixture for an earthy flavor. In regions near the coast, you might even find fish-based Gołąbki, a rare but delicious variation.

The sauce used to cook Gołąbki can also vary. While a classic tomato-based sauce is the most popular, some families use a creamy mushroom sauce or a simple broth for a lighter version. These variations reflect Poland’s rich and diverse culinary landscape, with each region contributing its own twist on the beloved cabbage roll.