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.
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.
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.
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.
Lay each leaf flat. Place a scoop of filling near the stem end, roll up, and tuck in the sides like a burrito.
In a bowl, combine crushed tomatoes, tomato paste (optional), sugar, oregano, and a pinch of salt.
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.
Bake at 180°C / 350°F for 1 hour and 15 minutes. Remove foil for last 15 minutes if you want slight browning.
Let rest for 10 minutes. Serve with crusty bread or mashed potatoes.