Go Back
5 from 1 vote
golupki served on a white plate with glass of wine
Mania’s Golupki
Prep Time
40 mins
Cook Time
3 hrs
Total Time
3 hrs 40 mins

Meatloaf mix (veal, pork, and beef) makes the softest golupki.

Course: Main Dish
Cuisine: Polish
Keyword: golupki
Servings: 8
Calories: 310 kcal
Author: A. JoAnn
  • 1 head cabbage
  • 1/2 c. uncooked rice
  • 1 onion
  • 2 1/2 lbs. meatloaf mix ground hamburger, pork, veal
  • 2-3 rashers bacon
  • 2 qt. tomato juice
  • 1 T. rubbed sage
  • salt and pepper to taste
  1. Be sure to have a large covered casserole dish, or use foil to tightly cover when baking the golupki.

  2. Preheat oven to 325°F
  3. Steam in a large pot, or microwave, a large head of cabbage, until the leaves become soft and pliable.
  4. Meanwhile, chop and saute one yellow onion until soft.
  5. Mix thoroughly the meatloaf mix, rice, sage, salt, pepper, and sauteed onions.

  6. 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
  7. Place about 1/3 c. seasoned meatloaf mix in center of leaf. Roll up long ways, tucking sides in.

    scoop mixture into cabbage leaf
  8. 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
  9. 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
Recipe Notes

This dish is even better reheated the next day!