Golupki (Golumpki) – Mania’s Polish Recipe

The first meal that I made for my future in-laws was a family favorite, golupki. You may know it as pigs-in-a-blanket or stuffed cabbage.

My mother-in-law made me many Greek dishes, including a delectable Mediterranean Chicken, and the flavors were spectacular. I wanted to introduce her to some of my ethnic specialties.

We grew up eating this cabbage and beef dish during the cold, winter months.

When I was a kid, I didn’t like the cabbage. I left it on my plate and just ate the filling. Nowadays, I love the cabbage.  And that’s a good thing because cabbage contains some great vitamins, minerals, and antioxidants.

The long cooking time and low oven heat, along with the acidity of the tomatoes results in delicious golupki.

I’ve tried other recipes, but they don’t have the same rich flavor. It’s my mom’s recipe, so it has been under construction for 50+ years.

I’ve also had great results making this dish in the slow cooker. In fact, it’s now my favorite way to make it because I can “set it and forget it.) Just add enough liquid to cover the rolls.

I set the cooker to high for about 5 hours. Then I set it to low until dinner time.

How can you beat that?

golupki served on a white plate with glass of wine
Print Recipe
5 from 1 vote

Mania’s Golupki

Meatloaf mix (veal, pork, and beef) makes the softest golupki.
Prep Time40 minutes
Cook Time3 hours
Total Time3 hours 40 minutes
Course: Main Dish
Cuisine: Polish
Keyword: golupki
Servings: 8
Calories: 310kcal
Author: A. JoAnn


  • 1 head cabbage
  • ½ c. uncooked rice
  • 1 onion
  • 2 ½ lbs. meatloaf mix ground hamburger, pork, veal
  • 2-3 rashers bacon
  • 2 qt. tomato juice
  • 1 T. rubbed sage
  • salt and pepper to taste


  • Be sure to have a large covered casserole dish, or use foil to tightly cover when baking the golupki.
  • Preheat oven to 325°F
  • Steam in a large pot, or microwave, a large head of cabbage, until the leaves become soft and pliable.
  • Meanwhile, chop and saute one yellow onion until soft.
  • Mix thoroughly the meatloaf mix, rice, sage, salt, pepper, and sauteed onions.
  • Peel off a cabbage leaf. If the leaf rib is too thick, place the leaf on a cutting board and cut out the rib with a sharp knife.
    cut rib from cabbage leaf
  • Place about 1/3 c. seasoned meatloaf mix in center of leaf. Roll up long ways, tucking sides in.
    scoop mixture into cabbage leaf
  • Place cabbage rolls, seam side down, in a large casserole dish. Repeat until all meatloaf mix is used. You can pack the rolls tightly, they’ll be fine. Pour enough tomato juice over rolls so that they are covered. Add bacon rashers (uncooked) on top.
    rolling the cabbage
  • Cover and bake for 3-3 1/2 hours at 325°F. Check occasionally. If more liquid is needed, add tomato juice.
    cabbage in casserole


This dish is even better reheated the next day!

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Author: A. JoAnn

Here is where I share the beauty I find in everyday life; and the humor, too!

5 thoughts

  1. Funny, I just made these for a work function. Dad and I had them for dinner today. Delicious! I do not add sage though. I ate lots of cabbage! Yum!

  2. That’s an excellent winter dish! Also a reminder of my childhood! ??

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