Polish Cabbage Rolls are an old-fashioned comfort food favorite, like beef stroganoff or chicken and rice casserole. They’re made with tender cabbage leaves wrapped around a savory ground beef and rice filling, and then they’re baked in a flavorful tomato sauce. Served with sour cream and warm applesauce, this traditional-style dinner is hearty, satisfying and perfect for a cozy family meal.

If you’ve never made homemade cabbage rolls before, this is a great recipe to try. There’s a little bit of prep work involved, but the ingredients are simple and the results are worth the effort.

These Polish Cabbage Rolls are made with Savoy cabbage, which has softer, more flexible leaves than regular green cabbage. The filling is a combination of ground beef, cooked rice and a seasoned tomato sauce. Everything is rolled up, arranged over a layer of chopped cabbage and baked until tender.

One of my favorite things about this recipe is the way the cabbage cooks underneath the rolls with a little brown sugar. It adds a touch of sweetness that balances the savory filling and tomato sauce beautifully. Yum!

stuffed polish cabbage rolls in a casserole dish

What Are Polish Cabbage Rolls?

Polish cabbage rolls are traditionally called Gołąbki (pronounced approximately goh-WUMP-kee). They’re a classic Polish comfort food made by wrapping cabbage leaves around a filling, usually containing ground meat, rice or another grain.

There are many different versions of cabbage rolls, depending on family traditions and regional preferences. Some are made with pork, some with beef, and others use a combination of meats. Tomato-based sauces are common, although not every traditional version uses one.

This recipe features ground beef, rice, a lightly seasoned tomato sauce and tender Savoy cabbage. The addition of brown sugar and the applesauce served alongside give it a slightly sweet and savory combination.

ingredients displayed for making polish cabbage rolls

Ingredients You’ll Need

Savoy cabbage: This variety of cabbage has crinkled, tender leaves that are easier to roll than regular green cabbage. You’ll need one large head.
Butter: Used to soften the onion and garlic and add richness to the tomato sauce.
Onion: Adds a mild, savory flavor to the sauce and filling.
Garlic: Fresh garlic gives the tomato sauce an extra layer of flavor.
Tomato sauce: Forms the base of the sauce that flavors the meat and rice filling and tops the cabbage rolls.
Water: Thins the tomato sauce slightly so it has the right consistency.
Ground allspice: This warm spice adds a subtle, distinctive flavor that works especially well with the beef and tomato sauce.
Salt and freshly ground black pepper: Essential for seasoning the sauce, filling and cabbage.
Light brown sugar: Sprinkled over the chopped cabbage at the bottom of the baking dish to add a touch of sweetness.
Cooked white rice: Helps make the filling tender and hearty. Be sure to cook the rice before adding it to the ground beef.
Lean ground beef: The main ingredient in the filling. It goes into the cabbage rolls uncooked and cooks while the rolls bake.
Applesauce and sour cream: Traditional-style accompaniments for serving. The cool, tangy sour cream and sweet applesauce are delicious with the savory cabbage rolls.

How to Make Polish Cabbage Rolls

There are a few steps to making homemade cabbage rolls, but none of them are especially difficult. Once the cabbage is softened and the sauce is prepared, it’s simply a matter of filling, rolling and baking.

Prepare the cabbage: Bring a large pot of salted water to a boil. Add the halved and cored Savoy cabbage, cover and boil gently for 4 to 5 minutes. Drain the cabbage well and allow it to cool enough to handle. Carefully remove the tough outer leaves and set them aside. Then remove 12 additional leaves for making the cabbage rolls. Chop the remaining cabbage and spread it over the bottom of an oiled 9×13-inch baking dish. Sprinkle the chopped cabbage with brown sugar, followed by a little salt and pepper.
Make the tomato sauce: Melt the butter in a medium saucepan. Add the chopped onion and garlic and cook until the onion is soft, but not browned. Stir in the tomato sauce, water, ground allspice, salt and pepper. Reduce the heat and simmer for about 15 minutes, until the sauce thickens slightly. It should still be loose enough to pour easily from a spoon. Taste and adjust the seasonings as needed.
Prepare the filling: Preheat the oven to 350°F. In a large bowl, combine the cooked white rice, uncooked ground beef and three-quarters of the prepared tomato sauce. Mix until everything is evenly combined. Divide the filling into 12 approximately equal portions.
Roll the cabbage leaves: Place one portion of the beef and rice mixture onto each cabbage leaf. Starting at the stem end, roll the leaf over the filling, tucking in the sides as you go. Arrange the cabbage rolls seam-side-down over the chopped cabbage in the baking dish.
Bake the cabbage rolls: Spoon the remaining tomato sauce over the cabbage rolls. Cover the top of the rolls with the reserved outer cabbage leaves. These help protect the rolls from drying out during baking. Bake for 1 hour, or until the ground beef filling is fully cooked and reaches 160°F in the center. Remove and discard the outer cabbage leaves used as a covering. Serve the cabbage rolls hot with sour cream and warm applesauce.

Tips for Making the Best Cabbage Rolls

Choose a large head of cabbage. You’ll need 12 good-sized leaves for wrapping the filling, plus additional outer leaves to cover the rolls during baking.
Don’t overcook the cabbage initially. The goal is to soften the leaves enough to roll them. They’ll finish cooking in the oven.
Trim thick leaf ribs if necessary. If the stem end of a cabbage leaf is particularly thick, carefully shave down the raised portion with a knife. This makes the leaf easier to roll without tearing.
Use cooked rice. The rice should be fully cooked before it’s mixed with the raw ground beef.
Don’t brown the ground beef first. In this recipe, the beef is mixed into the filling uncooked. It cooks inside the cabbage leaves as the dish bakes.
Roll the cabbage leaves snugly, but not too tightly. You want the filling to stay inside without tearing the leaves.
Place the rolls seam-side-down. This helps keep them from unrolling during baking.
Don’t skip the chopped cabbage underneath. It adds flavor, keeps the rolls from sitting directly on the baking dish and makes a delicious accompaniment.

spooning out a serving of polish cabbage rolls

What to Serve with Polish Cabbage Rolls

These cabbage rolls are hearty enough to serve as a complete dinner, but a few simple sides make the meal even better.

The recipe calls for sour cream and warm applesauce, which might sound like an unusual combination if you’ve never had it before. The sour cream adds a cool, tangy contrast to the savory beef filling, while the applesauce provides a little sweetness.

Mashed potatoes are another delicious choice, especially if you like having something to enjoy with the tomato sauce.

You could also serve these with buttered egg noodles, rye bread or a creamy cucumber salad.

How to Store and Reheat Cabbage Rolls

Polish Cabbage Rolls are a great make-ahead meal, and the leftovers are delicious.

Refrigerator: Store cooled leftover cabbage rolls in an airtight container in the refrigerator for up to 3 to 4 days.
Freezer: Freeze fully cooked and cooled cabbage rolls in a freezer-safe container for up to 3 months. Include some of the sauce to help keep them moist.
Reheating: Place the cabbage rolls in a covered baking dish with a little extra tomato sauce or water. Warm in a 325°F oven until heated through. Individual portions can also be reheated in the microwave.

Frequently Asked Questions

Can I make Polish Cabbage Rolls ahead of time?

Yes. You can prepare and assemble the cabbage rolls ahead of time, cover the baking dish tightly and refrigerate for up to 24 hours before baking. Because the filling contains raw ground beef, keep everything refrigerated until you’re ready to cook. You may need to add a little extra baking time if the dish is going into the oven cold.

Can I use regular green cabbage instead of Savoy cabbage?

Yes. Regular green cabbage works well, although its leaves are firmer and may require a little extra time in boiling water to become flexible enough for rolling.

Do I need to cook the ground beef before stuffing the cabbage?

No. The ground beef goes into the filling raw and cooks in the oven. Be sure the center of the rolls reaches 160°F before serving.

Can I use ground turkey instead of ground beef?

Yes. Ground turkey can be substituted for the beef. The flavor will be a little lighter, and the filling should reach 165°F before serving.

Why is brown sugar added to the cabbage?

The brown sugar adds a little sweetness to the chopped cabbage underneath the rolls. It helps balance the acidity of the tomato sauce and complements the savory beef filling.

Can I freeze Polish Cabbage Rolls?

Yes. These freeze well after baking. Let them cool, pack them with some sauce in a freezer-safe container and freeze for up to 3 months.

polish cabbage rolls on plate cut open to see inside and topped with sour cream

Why You’ll Love These Polish Cabbage Rolls

It’s classic comfort food: Tender cabbage, ground beef, rice and tomato sauce make a delicious, hearty dinner.
It has simple ingredients: Everything you need is easy to find at the grocery store.
It’s great for family dinners: The recipe makes 12 cabbage rolls, enough for six servings.
The flavors are delicious and savory: Brown sugar, tomato sauce and allspice give this version a distinctive flavor.
You’ll love that it’s a complete meal: With meat, rice and vegetables all in one dish, you don’t need much else to serve alongside it.