I’ve been cooking for over two decades, and if there’s one comfort dish that takes me right back to my grandmother’s kitchen, it’s these oven-baked stuffed cabbage rolls. I first learned this recipe as a young culinary student exploring traditional Eastern European dishes, and over the years, I’ve refined it into something truly special. The rich tomato sauce, the perfectly seasoned meat and rice filling, and the slow oven bake bring out a depth of flavor that you just don’t get with stovetop versions. It’s a humble, hearty meal that surprises everyone who tries it, especially here in the States where it’s not often seen on the dinner table. This dish is proof that sometimes, the best recipes are the ones quietly passed down and lovingly baked until the edges turn golden.
Oven-Baked Stuffed Cabbage Rolls (Polish-Style)
This traditional Polish-inspired dish, often called Gołąbki, is a hearty and flavorful meal baked in the oven. Ground beef and rice are wrapped in blanched cabbage leaves, then slowly baked in a savory tomato-based sauce. It's a comforting dish rarely seen on modern American tables, but one that's sure to impress with its nostalgic, homestyle warmth.
Ingredients for Stuffed Cabbage Rolls
👨🍳 Instructions
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Prep the cabbage
Remove outer leaves and core the cabbage. Boil whole head in a large pot for 10–15 minutes until leaves loosen. Cool and gently separate 6–8 large leaves.
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Make the filling
In a pan, sauté diced onion and garlic in olive oil until soft. In a bowl, mix the sautéed onion/garlic, ground meat, cooked rice, egg, salt, and pepper.
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Stuff the cabbage
Lay each leaf flat. Place a scoop of filling near the stem end, roll up, and tuck in the sides like a burrito.
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Make the sauce
In a bowl, combine crushed tomatoes, tomato paste (optional), sugar, oregano, and a pinch of salt.
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Bake
Spread a bit of sauce on the bottom of a baking dish. Arrange rolls seam-side down. Pour the rest of the sauce over the rolls. Cover tightly with foil.
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Oven Time
Bake at 180°C / 350°F for 1 hour and 15 minutes. Remove foil for last 15 minutes if you want slight browning.
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Rest & Serve
Let rest for 10 minutes. Serve with crusty bread or mashed potatoes.
Note
Cooking Notes for Oven-Baked Stuffed Cabbage Rolls
- Cabbage Selection Tip:
Choose a large green cabbage with loose, unblemished outer leaves. The outermost leaves are ideal for wrapping because they’re wider and more flexible after boiling. - Softening the Leaves:
Blanching the whole cabbage in boiling water helps the leaves peel off easily without tearing. If needed, return the cabbage to boiling water for a few minutes to loosen inner leaves. - Filling Balance:
The classic filling uses a 2:1 meat-to-rice ratio. You can adjust based on preference. More rice makes the rolls lighter; more meat makes them heartier. - Flavor Boost:
Sautéing the onions and garlic before adding to the meat mixture enhances the overall depth of flavor. Don’t skip this step! - Tomato Sauce Variation:
You can add a splash of beef broth or Worcestershire sauce to the tomato mix for an umami boost. If you prefer a richer sauce, include a tablespoon of tomato paste. - Roll Assembly Tip:
Place the filling closer to the bottom of the leaf and roll tightly, tucking in the sides to prevent unrolling during baking. - Baking Tip:
Cover the rolls with foil during baking to keep them moist. Uncovering for the last 15 minutes allows the tops to lightly brown. - Make-Ahead Friendly:
These can be assembled up to 1 day in advance and refrigerated before baking. Add 10–15 minutes to the baking time if cooking from chilled. - Storage:
Store leftovers in an airtight container for up to 4 days in the fridge, or freeze up to 3 months. Reheat gently in the oven or microwave. - Serving Suggestion:
Best served warm with a dollop of sour cream, a side of buttered mashed potatoes, or a slice of crusty rye bread.
Tried this recipe last night and it was absolutely delicious