Step 4: Make the Tomato Sauce

Polish stuffed cabbage is known for its rich, slightly sweet tomato sauce.

1. In a saucepan, combine tomato sauce, tomato paste, broth, sugar, vinegar/lemon, salt, pepper, and bay leaf (if using).
2. Bring to a gentle simmer and let the flavors meld for 5–10 minutes.
3. Adjust sweetness or acidity to taste.

Step 5: Arrange the Rolls for Cooking

You can cook your Gołąbki either in the oven or on the stovetop.

Oven Method (Most Traditional)

1. Preheat the oven to 350°F (175°C).
2. Line the bottom of a baking dish with leftover torn cabbage leaves (prevents sticking).
3. Place the rolls seam-side down in the dish, tightly packed.
4. Pour the tomato sauce evenly over the rolls.
5. Cover with foil and bake for 1½–2 hours, until cabbage is tender and filling is fully cooked.

Stovetop Method

1. Line a large pot with extra cabbage leaves.
2. Add the rolls and cover with tomato sauce.
3. Bring to a low simmer, cover, and cook for 1½ hours.

Step 6: Serve and Enjoy

Stuffed cabbage is best when the flavors have had time to settle. Serve warm with:

• Mashed potatoes
• Rye bread
• A dollop of sour cream
• Fresh parsley

The rolls are even better the next day, as the cabbage absorbs more of the savory-sweet tomato sauce.

❤️ Why This Dish Will Always Feel Like Home

Mom’s Classic Stuffed Polish Cabbage carries more than flavor—it carries memory. The aroma of simmering tomato sauce, the sound of cabbage leaves peeling apart, and the comforting weight of each roll feel like a warm hug from the past.

Whether you’re making these for the first time or honoring a family tradition, this recipe guarantees a plate full of love.

If you’d like, I can also write:
✅ a shorter version
✅ a printable recipe card
✅ a calorie/nutrition estimate
✅ a slow cooker version

Just let me know!