Unstuffed Gołąbki – Polish Comfort Food Without the Rolling
Unstuffed Gołąbki with Sauerkraut are not a standard version of this beloved dish, but I dare to believe that it’s going to be a favorite of many families of Polish heritage. If you grew up in a Polish home in the US or Canada, chances are gołąbki were part of your childhood.
Traditionally, gołąbki are cabbage leaves stuffed with a mixture of meat and grains, then baked in tomato sauce. Some families make them with fresh cabbage, others swear by sauerkraut leaves. I always dreamed of making them wrapped in whole fermented cabbage leaves… but let’s be honest – finding an entire head of fermented cabbage even in Poland isn’t always easy.
So here’s the solution: Gołąbki Bez Zawijania – Unstuffed Gołąbki. All the flavor and none of the rolling. Perfect for busy weeknights, nostalgic Sundays, or when you just want Polish comfort food without the extra work.
Ingredients
For the cabbage:
- 1 lb (about 450 g) sauerkraut, chopped
- 2 bay leaves
- 3–4 allspice berries
For the meat mixture:
- 1 lb (450 g) ground meat – ½ pork, ½ beef
- 1 small bunch fresh parsley, finely chopped
- 1 small onion, finely chopped
- 1 egg
- ½ cup breadcrumbs
- salt and black pepper to taste
- a splash of vegetable broth or water (if needed)
- 1 cup cooked barley (kasza jęczmienna)
For baking:
- tomato sauce (enough to generously cover the rolls)
For serving:
- mashed potatoes
- fresh dill, chopped
Here is a short video on how I make a Unstuffed Gołąbki with Sauerkraut:
Instructions
1. Cook the Sauerkraut
Place the chopped sauerkraut in a pot. Add the bay leaf and allspice berries. Cover with water and simmer until soft (about 20–30 minutes). Drain well and let it cool slightly.
2. Prepare the Meat Mixture
In a large bowl, combine:
- Ground pork and beef
- Chopped parsley
- Chopped onion
- Egg
- Breadcrumbs
- Salt and pepper
If the mixture feels too firm, add a splash of vegetable broth or water. Massage the mixture with your hands until it becomes soft, sticky, and well combined. This step makes the texture perfect.
Add the cooked barley and mix again.
Finally, fold in the cooked and drained sauerkraut.
3. Shape and Bake
Form elongated patties (like traditional gołąbki shape).
Place them in a greased baking dish.
Bake at 180°C (350°F) for 20 minutes.
Remove from the oven, pour tomato sauce generously over the top, and bake for another 50–60 minutes.
The sauce should thicken, and the flavors should fully come together.
How to Serve
Serve hot with:
- Creamy mashed potatoes
- A sprinkle of fresh dill on top
Smacznego!
If you liked my posts and tried my recipes, you can consider buying me a coffee. Or rather I should say: you can buy me a flour for Pierogi, cabbage for Gołąbki and beets for Barszcz:) This would help me to cook more and publish more delicious recipes for You. www.buymeacoffee.com/cookinpolish.
Comment on the post if you have questions, other ideas on the recipe or just enjoyed reading. I would be happy to see your thoughts on my posts! Do you like Gołąbki?
