Super easy Polish cabbage rolls

    1 hour 30 min

    This is a very easy way to make cabbage rolls. They taste great with little work involved. I'm Polish and love them, but this recipe sure beats the lengthy one my dad used.

    23 people made this

    Serves: 8 

    • 125g uncooked white rice
    • 325ml water
    • 1 large cabbage
    • 30g butter
    • 1 onion, finely chopped
    • 675g minced chicken
    • 2 eggs
    • 4 cloves garlic, pressed
    • salt and ground black pepper to taste
    • 1 pinch dried marjoram
    • 1 (500g) jar passata

    Prep:45min  ›  Cook:45min  ›  Ready in:1hr30min 

    1. Preheat oven to 190 C / Gas mark 5. Grease a 22x33cm baking dish.
    2. Bring the rice and water to the boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until rice is tender and the liquid has been absorbed, 20 to 25 minutes. Allow rice to cool slightly.
    3. Meanwhile, bring a large pot of water to the boil. Remove the core from the cabbage, and place cabbage in the boiling water. Remove the outer leaves as they soften. Set leaves aside.
    4. Heat butter in a frying pan over medium heat, and cook and stir the onion until softened and translucent, about 5 minutes. Stir together the cooked onion, minced chicken, cooked rice, eggs, garlic, salt, pepper and marjoram in a bowl.
    5. Place about 4 tablespoons of the meat mixture in the centre of each cabbage leaf. Roll leaf and tuck ends in to enclose filling. Secure each roll with a skewer if necessary. Place rolls into prepared baking dish. Pour passata over the rolls.
    6. Bake, covered, in the preheated oven until the meat in the rolls is no longer pink, 45 to 60 minutes. An instant-read thermometer inserted into the centre of a roll should read at least 70 degrees C.

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    Reviews in English (17)


    HI There, this is basically golabki, right? When i make this, the meat and rice tends to fall apart a bit- how do you stop this happening? Great recipe!  -  16 Aug 2009


    Really tasty and made LOADS! I did made a couple of alterations to quantities though. I couldn't get minced chicken, so I bought a mincer to use at home. It was 'easy' to put together, but a bit of a faff to get to that stage - used lots of pans. The recipe, after reading a couple of times felt a little bland, so I added 2 tsp of marjoram, I boiled my rice with a veg stock cube and I added a maggi cube to the whole mixture. I usually make my own passata, but I add chopped up sweated leek and onion with a pinch of sugar (I find pure passata a bit too tangy) Overall it was a winner in our house! Probably not as authentically Polish with the changes, but we loved it! Thanks!  -  07 Aug 2012


    Good basic recipe for stuffed cabbage rolls. My grandmother was Hungarian, and she used ground pork and beef, but there is much less fat in these. The only change I made was to spread half a can of sauerkraut in the dish before adding the rolls, and spread the other half on top of the rolls. Add 1 cup of water to the dish, pour over the tomato sauce and sprinkle a teaspoon of caraway seeds over the top. Cover and bake for 1 hour 15 minutes. And there you have it! You have just changed Polish Cabbage Rolls into Hungarian Stuffed Cabbage! The sauerkraut makes all the difference in the world!  -  15 Mar 2011  (Review from Allrecipes US | Canada)