Polish Cabbage Rolls Baked in the Oven

Name: Polish Cabbage Rolls
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Cuisine: Polish
Ingredients: 1 head cabbage; 2/3 cup water; 1/3 cup uncooked white rice; 2 cans (10.75 oz each) of tomato soup; 1 teaspoon brown sugar; 1 teaspoon Worcestershire sauce; 1 pound ground beef; 1/4 cup finely chopped onion; 1 beaten egg; 1 teaspoon salt; 1/4 teaspoon black pepper

By:

Emily

November 19, 2025

Baked Polish cabbage rolls fresh out of the oven, garnished and ready to serve.

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Polish Cabbage Rolls (baked in the oven)

The aroma of cooked cabbage fills the kitchen, ushering in memories of family gatherings and chilly evenings. Each time I make Polish cabbage rolls, I can’t help but think of my grandmother, whose hands rolled these flavorful bundles with love. Those thin cabbage leaves enveloping seasoned ground beef and rice not only taste divine but tell a story of tradition and comfort.

Cabbage rolls warm the heart as much as they fill the stomach. The rich flavors mingle easily, creating a dish that turns any ordinary day into a family feast. Remembering how we gathered around the table to savor each bite makes preparing these rolls all the more special.

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As the cabbage becomes tender and the filling moistens, I can’t help but feel a wave of nostalgia. This dish embodies the essence of comfort food—a beautiful harmony between simple ingredients and heartfelt memories. Join me in crafting these delightful Polish cabbage rolls, a dish that promises joy and satisfaction with every bite.

The Heart of Polish Cabbage Rolls

Fundamentals

Polish cabbage rolls, also known as gołąbki, originate from Eastern European cooking and are synonymous with home-cooked comfort. At the core of each roll lies a blend of seasoned ground beef, rice, and aromatic spices, all enveloped in tender cabbage leaves. Each bite brings a delightful mix of flavors and textures.

Understanding the essence of cooking these rolls involves appreciating the cabbage’s role. It not only serves as a protective layer for the filling but also complements the savory meat and rice mix. Every household may have its variation, but the foundation remains largely the same—a blend of hearty fillings wrapped in the goodness of cabbage.

Preparation/Setup

Preparation begins with choosing a fresh head of cabbage. Select one that feels firm and heavy for its size, as it results in leaves that are easier to peel. Carefully remove the core using a knife, making it simple to extract individual leaves when the time comes.

Once you have your cabbage ready, place it in a pot of salted water. Bring this to a boil, and let it cook for about 12-14 minutes. The trick is to cook the cabbage just until the leaves are pliable enough to roll without breaking. While the cabbage cooks, you can prepare your rice. Bring water to a boil, add the rice, and let it simmer until fluffy.

Ingredients

Creating Polish cabbage rolls requires specific ingredients that work harmoniously together. Here’s what you’ll need:

1 head cabbage
2/3 cup water
1/3 cup uncooked white rice
2 cans (10.75 oz each) of tomato soup
1 teaspoon brown sugar
1 teaspoon Worcestershire sauce
1 pound of ground beef
1/4 cup finely chopped onion
1 beaten egg
1 teaspoon salt
1/4 teaspoon black pepper

Each ingredient contributes to the overall depth of flavor, from the sweetness of the tomato soup to the savory notes from the ground beef.

Directions

The first step is to cut out the core of the cabbage. After trimming away the core, add the cabbage to a large pot of salted water. Bring this to a boil and cook for 12-14 minutes, ensuring the leaves gently peel off the head of cabbage. Once cooked, remove eight leaves for the rolls and reserve other leaves for layering at the bottom and top of the baking dish.

Preheat your oven to 350 degrees F. Using the leftover cabbage leaves, cover the bottom of an 11×8 baking dish to create a flavorful base for your rolls. Next, prepare the rice by boiling water in a medium saucepan, adding the rice, stirring, covering, and then simmering for 20 minutes.

In a separate small bowl, combine the two cans of tomato soup, brown sugar, and Worcestershire sauce. In a large bowl, mix the ground beef, cooked rice, chopped onion, beaten egg, salt, black pepper, and 1/4 cup of the tomato soup mixture until fully combined.

Lay out the eight cabbage leaves on a clean surface. Place the ground beef mixture in the middle of each leaf, utilizing all of the stuffing until it disappears. Roll the leaves up, folding in the sides, and secure each roll with a toothpick. Arrange the rolls in the baking dish on top of the cabbage leaves.

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Pour the remaining tomato soup mixture over the cabbage rolls and cover with a few extra cabbage leaves. Later, seal the dish with aluminum foil, trapping all the flavors inside. Bake for 90 minutes or until the ground beef is fully cooked. Serve these beautiful rolls warm, and be prepared to enjoy every savory bite.

Polish Cabbage Rolls (baked in the oven)

Techniques for Perfect Cabbage Rolls

Technique

To master Polish cabbage rolls, pay close attention to the technique of rolling. Start by ensuring the filling isn’t too moist; otherwise, it could ooze out during cooking. Use a generous amount of filling, but not so much that you can’t adequately seal the leaves.

When rolling, fold the sides of the leaf toward the center before rolling from the stem end to the tip. This method helps secure the filling and prevents spillage. If you find your cabbage leaves breaking, you may have boiled them too long. Adjust the cooking time slightly next time to find the perfect balance.

Tips/Tricks

Experiment with your fillings! Although the classic recipe uses ground beef, consider adding Italian seasoning, or substitute with turkey or chicken for different flavor profiles. Incorporating some chopped vegetables, like bell peppers or even carrots, can also add another layer of texture and nutrition.

Remember to keep the baking dish covered for most of the cooking time. This helps steam the cabbage and keeps the rolls moist. You can uncover them towards the end to achieve a slight caramelization on top if desired.

Perfecting Your Polish Cabbage Rolls

Perfecting Results

The joy of Polish cabbage rolls often lies in their subtle nuances. Adjust the seasoning to fit your palate. If you prefer a hint of spice, consider adding crushed red pepper. For a sweeter note, a touch more brown sugar could balance the acidity of the tomato soup.

Baking time can also be crucial. You want the beef filling to be tender and fully cooked while the cabbage leaves soften to perfection. Always check the internal temperature of the ground beef—165°F signals it is safe to eat.

Troubleshooting/Variations

Should you face issues with rolling, slightly cooling the leaves after blanching can help them retain flexibility. If there are extra leaves, consider making a small side dish, layering them in an oven-safe dish with any leftover soup mixture for an easy side.

If you find the inside of your rolls undercooked while the cabbage is overdone, reduce the oven temperature slightly and extend the cooking time. This affords the filling more time to cook without compromising the cabbage’s texture.

Serving and Storing Polish Cabbage Rolls

Serving/Presentation

Present Polish cabbage rolls on a beautiful plate, drizzled with the remaining tomato soup sauce to enhance both flavor and visual appeal. A sprinkle of fresh herbs like parsley or dill can elevate your dish, lending a fresh contrast.

Consider pairing your cabbage rolls with sides like mashed potatoes or a simple green salad. Together, these create a well-rounded meal that’s sure to satisfy.

Pairings/Storage

Serve cabbage rolls alongside crusty bread or buttery rolls to soak up the savory sauce. A tangy coleslaw can also complement this dish’s rich flavors well.

Properly store leftover cabbage rolls in an airtight container. They will remain fresh in the refrigerator for up to three days. For longer storage, freeze them wrapped tightly in foil or in freezer-safe containers for up to three months. Reheat in the oven or microwave, ensuring they warm evenly throughout.

Cabbage rolls are more than food; they encapsulate warmth, tradition, and the joy of gathering. With the right ingredients and techniques, you’ll create a dish that warms hearts and brings people together.

Polish Cabbage Rolls

Author: emily
Total Time: 120 minutes
Yield: 4 servings 1x
Diet: Beef

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Description

Hearty Polish cabbage rolls filled with a delicious blend of ground beef, rice, and spices, wrapped in tender cabbage leaves. A comforting dish that brings family and tradition together.

Ingredients

Scale

1 head cabbage
2/3 cup water
1/3 cup uncooked white rice
2 cans (10.75 oz each) of tomato soup
1 teaspoon brown sugar
1 teaspoon Worcestershire sauce
1 pound ground beef
1/4 cup finely chopped onion
1 beaten egg
1 teaspoon salt
1/4 teaspoon black pepper

Instructions

Cut out the core of the cabbage and boil in salted water for 12-14 minutes until leaves are pliable.
Preheat the oven to 350°F (175°C) and layer leftover cabbage leaves at the bottom of a baking dish.
Prepare rice by boiling water, adding rice, covering, and simmering for 20 minutes.
In a bowl, combine the tomato soup, brown sugar, and Worcestershire sauce.
In a separate bowl, mix ground beef, cooked rice, onion, egg, salt, black pepper, and 1/4 cup of the soup mixture.
Place ground beef mixture onto cabbage leaves, roll up, and secure with toothpicks; arrange in the baking dish.
Pour the remaining soup mixture over the rolls, cover with cabbage leaves, seal with foil, and bake for 90 minutes until cooked through.
Serve warm, drizzled with tomato soup sauce and garnished with herbs if desired.

Notes

Keep the baking dish covered during most of the cooking time to ensure the rolls steam and remain moist. You can uncover them towards the end for slight caramelization.

Prep Time: 30 minutes
Cook Time: 90 minutes
Category: Main Course
Method: Baking
Cuisine: Polish