Name: Golumpki Polish Stuffed Cabbage Rolls
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Ingredients: 4 large cabbage leaves; 4 oz ground pork; 1 tablespoon extra virgin olive oil; 1/2 small onion (chopped); 2 cloves garlic (minced); 1/3 cup cooked rice; 1 teaspoon Worcestershire sauce; ½ teaspoon Dijon mustard; 1 egg; 1/2 cup tomato pureé; Brown sugar or white sugar (to taste (optional))

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This small-batch stuffed cabbage golumpki recipe makes four tender cabbage rolls filled with pork and rice, baked in a simple tomato sauce. Cooking just a few rolls helps the preparation go faster while minimizing leftovers. It's a practical way to enjoy this classic Polish comfort dish without making a full pan.

Golumpki cabbage rolls with fork on plate.

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Stuffed cabbage rolls, or golumpki, are one of those comfort meals that doesn't require a lot of fuss. Using just a few cabbage leaves keeps the rolls easy to manage. That's why I make this smaller-batch recipe when there's no time for making a lot of rolls.

I found that keeping the sauce simple and baking the rolls covered first helps the cabbage stay tender while the filling stays juicy. It's a straightforward way to bring a traditional Polish dish to the table without making a huge batch.

These rolls pair easily with simple sides that round out the meal. A crisp bowl of Polish radish salad adds a fresh bite that balances the meaty filling. Adding a warm bowl of potato soup makes the meal even more comforting.

Ingredients

For this version, you'll need the following items:

cabbage leaves
ground pork
olive oil
onion
garlic
cooked rice
Worcestershire sauce
Dijon mustard
egg
tomato pureé

Scroll down to the recipe card for quantities.

Instructions

Boil the leaves of cabbage in a large pot for two minutes, drain, and set aside.

Oil, onion, and garlic cooked in skillet.

Add olive oil, onion, and garlic, and cook until soft for two minutes in a separate medium skillet.

Stir and cook the ground pork until the meat is fully cooked.

Rice, Worcestershire sauce, mustard, and egg added to pork.

Add the rice, Worcestershire sauce, mustard, and egg.

Stir the added ingredients into the pork well. Season with salt and pepper, if desired.

Cut the thick vein from the bottom of each cooked cabbage leaf with a paring knife to create a v-shaped cut.

Pork mixture on cabbage leaf with prepared golumpki rolls.

Spoon ⅓ cup of the pork mixture onto each cabbage leaf, fold in the sides, and roll up to fully enclose the filling.

Rolls in small baking pan with tomato sauce on top.

Place the rolls seam-side down in a greased casserole baking dish. Pour tomato puree over the rolls and sprinkle with optional sugar.

Cover the baking dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes. When done, remove from the oven and let cool for a few minutes before serving.

Tips

Here are a few tips for making this Polish golumpki recipe.

Trim the cabbage vein more than you think. If the roll keeps splitting or won't stay closed, the thick center vein is usually the problem. Cutting a deeper V-shaped notch removes the stiffest part and makes the leaf flexible enough to wrap tightly without tearing.
Let the filling cool slightly before adding the egg. If the pork mixture is still hot when the egg goes in, it can start to scramble and create small rubbery bits in the filling. Giving the mixture a few minutes to cool helps the egg bind everything smoothly.
Keep the filling slightly loose, not packed. Pressing the filling tightly into the cabbage can make the rolls dense and cause them to split during baking. A gently packed roll allows the rice and meat to stay tender as they finish cooking in the sauce.
Add a spoonful of sauce under the rolls if the dish runs dry. Small batches sometimes cook faster and the sauce can reduce too quickly. Spreading a little tomato puree on the bottom of the baking dish helps keep the cabbage from sticking and adds moisture as the rolls bake.
If the cabbage tears, overlap the leaf instead of starting over. A small tear doesn't ruin the roll. Just fold that section inward and overlap the cabbage when rolling. Once baked seam-side down in the sauce, it usually holds together perfectly.

Variations

You can make a few simple adjustments to this small-batch golumpki recipe without changing the overall method.

Swap the rice for cauliflower rice if you want a low-carb filling. Cauliflower releases more moisture as it cooks, which makes the center softer while the cabbage still holds the rolls together.
Use ground turkey instead of pork for a milder flavor. Because turkey is leaner, the filling turns out slightly lighter and the tomato sauce becomes more prominent in the finished dish.

Storage

Polish cabbage rolls can also be stored in an airtight container in the refrigerator for up to 4 days. Reheat leftovers by steaming, baking, or microwaving until heated through.

If you plan on storing them for more than a few days, it's best to freeze them. To do this, wrap each roll individually in plastic wrap or aluminum foil and place them in an airtight container or freezer bag. When ready to reheat, remove the desired number of rolls from the freezer and thaw overnight in the refrigerator before reheating in the oven or microwave.