Stuffed Cabbage Rolls

Stuffed Cabbage Rolls

A classic Polish dish that has been passed down through the generations. Special thanks to our friend, Ursula, for sharing this special family recipe. Stuffed cabbage rolls (Golumpkis in Polish) are a very hearty and filling one-dish meal. They are agruably just as tasty served reheated the next day. Though this recipe is more time consuming than others, it is worth it. We suggest making extra and saving for future meals.


  • 1 lb ground beef
  • 1 head of cabbage
  • 1 T tallow
  • 1/2 C partially cooked rice
  • 1 t salt & pepper (to taste)
  • 1/4 t thyme
  • 1 C bone broth (or water)
  • 3 T melted butter
  • 1 large onion
  • 1 egg


  1. Preheat oven to 325ºF.
  2. Fill a pot with water and add 2 T vinegar and 1 t salt. Bring this mixture to a boil and wilt cabbage by scalding it in the boiling water. Drain cabbage, place on paper towels, and let cool. Cut out heavy ribs in the cabbage if needed.
  3. Peel onion, dice it, then sauté in 1 T of tallow until transparent.
  4. Combine partially cooked rice, ground beef, egg, thyme, salt, and pepper in a large bowl.
  5. Taking one cabbage leaf at a time, spread 2 T of the mixture from step 4 into the leaf. Fold opposite sides of the leaf inward and roll up into a burrito-like shape.
  6. Place each rolled up leaf into a casserole pan until the pan is full.
  7. Add melted butter and 1 C of bone broth (or water) and simmer in over for 2 hrs.
  8. After 2 hrs, when the internal temp of the cabbage rolls reads 155ºF, the rolls can be topped with your favorite tomato-based sauce, and returned to the oven for 5-10 mins. Enjoy!

Leave a comment

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.