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Nana's Golabki (Polish Stuffed Cabbage Rolls)

Nana's Golabki is the ultimate comfort food! These Polish Stuffed Cabbage Rolls are mostly traditional - ground beef, pork, and rice wrapped and baked in soft cabbage leaves, but with a healthy surprise ingredient: mushrooms! 

Serves 4     adjust servings

Preparation 45m Cook Time 1h 30m Total Time


  • 1 large head green cabbage
  • 3/4 pound ground beef
  • 8 ounces portobello (cremini) mushrooms, finely chopped
  • 1 small onion, finely chopped
  • 1 cup cooked white rice
  • 1 egg, slightly beaten
  • 1 (15 oz.) can tomato sauce, divided
  • 1 clove garlic, minced
  • 1 tablespoon Worcestershire sauce (optional)
  • Kosher salt, to taste
  • Black pepper, to taste
  • 1 (15 oz.) can fire-roasted diced tomatoes
  • 1 tablespoon lemon juice
  • 2 teaspoons brown sugar


  1. Bring a large saucepan of lightly salted water to a boil. Add the head of cabbage and cook for 2-4 minutes or until softened. Drain, then carefully cut and remove the outer leaves. If necessary, add the inner head back into the water and cook for ad additional 2-3 minutes until most of the leaves are removable.
  2. In a medium mixing bowl, combine the ground beef, mushrooms, onion, cooked rice, egg, 1/2 cup tomato sauce, garlic, 1 tablespoon Worcestershire sauce, and salt and pepper to taste. Mix thoroughly.
  3. Preheat oven to 350 degrees F.
  4. Cut a 'V' around the thick vein of ten of the sturdiest cabbage leaves and remove. Reserve 4 of the largest leftover leaves, then chop the remaining cabbage and place it in an even layer on the bottom of a large casserole dish.
  5. Slightly overlap the cut ends of the prepared cabbage leaves to form a flat surface. Spoon a generous 1/4 cup of the beef mixture on top of the overlapped end, then tuck in the sides and roll up. Place seam side down on top of the bed of shredded cabbage. Repeat with remaining leaves.
  6. In a separate bowl, combine the remaining tomato sauce, diced tomatoes, lemon juice, and brown sugar. Whisk to combine, taste, then season with salt and pepper as desired. Pour evenly over the cabbage rolls. Layer the large remaining cabbage leaves over the rolls and bake for 1 hours. Remove the top leaves (which will be pretty burned) and continue to bake for another 30 minutes, or until rolls are tender. 


Recipe Notes


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