Lazy Cabbage Rolls (Gołąbki bez Zawijania)

Lazy cabbage rolls feature unstuffed soft and succulent meat-rice-and-cabbage rolls cooked in a rich, delicious tomato sauce. They are a simplified version of classic cabbage rolls, perfect as a family dinner as well as holiday dish. See my meal prep tips at the bottom of the post.

Lazy cabbage rolls, or ‘gołąbki bez zawijania’ (pron. ‘go-WOMP-ky bez za-vy-YAH-nya’) in Polish, offer the same delicious flavour as traditional cabbage rolls, but use a simpler preparation method. Instead of boiling cabbage leaves and stuffing them with a meat-and-rice filling mixture (as in the classic dish) in this recipe the cabbage is added into the filling.

Polish unstuffed lazy cabbage rolls in tomato sauce are quick and easy to make. Not only is preparation less time consuming than in the traditional version, but cooking time is also a lot shorter. You do need to boil the rice and sauté the cabbage first, but these steps can be done simultaneously, and you also have the option of preparing them in advance (see my tips at the bottom of the post).

Lazy cabbage rolls ingredients and substitutions

For the cabbage roll meatballs:

• Cabbage: you can use any. I used pointed/cone cabbage for its sweet flavour, but both savoy and white cabbage will work, too.
• Meat: you can use pork, turkey or a mixture. Make sure it contains between 8-12% fat. Extra lean meat might be a little dry for this recipe.
• Rice: use any long grain rice.
• Onion.
• Eggs: help to bind the mixture.
• Dill: some recipes omit it (and you can, too, if you like), but I think it enhances the flavour of the cabbage.
• Breadcrumbs: help to bind the mixture and produce soft meatballs. Homemade breadcrumbs are fine to use.
• Flour: helps to brown the meatballs before baking.
• Oil: I used bran oil, but you can use any.
• Salt and pepper: I recommend using multicoloured peppercorns for added flavour.

For the sauce:

• Stock: use either vegetable or chicken stock.
• Passata.
• Tomato paste: intensifies the tomato flavour and thickens the sauce.
• Ketchup: adds a hint of sweetness.
• Paprika: adds colour.

How to prepare the cabbage

In Poland lazy gołąbki are made using either raw or sautéed cabbage. The raw cabbage method involves salting and ‘sweating’ the shredded cabbage first then squeezing out the moisture (as in Polish coleslaw recipe) before combining with the rest of the ingredients. The drawback of this method is that raw cabbage is crumblier than cooked and, as a result, your unstuffed cabbage rolls might not hold their shape as well.

Sautéing the cabbage first softens it (which in turn makes it easier to incorporate into the meat-and-rice mixture) but also helps to release more flavour (sautéed cabbage is sweeter than raw). This is why I recommend using this method. See Instructions below for details.

How to make Polish unstuffed cabbage rolls: step-by-step

1. Boil rice: Rinse the rice until the water runs clear. Place in a pot, add 1 cup (240ml) of water, about ⅓ teaspoon fine sea salt, cover and bring to the boil, then lower the heat and simmer until all the water is absorbed. Remove from the heat and set aside to cool completely.

2. Shred cabbage: Place roughly chopped cabbage in a food processor and blend until quite fine (but not mushy). Set aside.

3. Sauté: To a large pan add 1 tablespoon of oil, onion and cook over a low-medium heat for about 4 minutes until the onion is softened, stirring often. Add the cabbage, ⅓ teaspoon of fine sea salt and continue cooking for another 10 minutes or so until the moisture disappears and the cabbage starts sticking to the pan, stirring often (do not add water). Remove from the heat and set aside to cool completely.

TIP: It’s important not to let either the onion or the cabbage brown as this will make them taste sour and bitter.

4. Combine ingredients: In a large mixing bowl combine the ground meat, rice, cabbage mixture, eggs, breadcrumbs, dill, ⅔ teaspoon fine sea salt and lots of freshly ground pepper. Stir together then mix the ingredients with your hand for about 5 minutes (this will make your lazy cabbage rolls soft and juicy and help them hold their shape). Preheat the oven to 375F/190C/gas mark 5.

5. Form meatballs: Form large oval shaped, cabbage roll-sized meatballs (I got 12). Coat the top and bottom of each meatball in flour.

6. Fry: To a large pan add about 2 tablespoons of oil and fry the meatballs over a moderate heat for 2-3 minutes on each side until lightly browned (but still raw inside). Do this in 2 batches (the meatballs will be soft so allow space to turn them over carefully) adding a little more oil as needed. Transfer to your oven dish and arrange in a single layer.

7. Add tomato sauce: Combine all the sauce ingredients, whisk until smooth and pour this mixture into the oven dish making sure it covers the meatballs.

8. Bake: Bake in the centre of the oven for 40 minutes. After 15 minutes baste the meatballs with the tomato sauce, then cover and return to the oven.

9. Serve: Remove from the oven and serve.

Serving suggestions

My lazy gołąbki cabbage rolls are delicious with so many side dishes, from mashed potato, carrots and other types of mashed vegetables (such as rutabaga or celery root) to green beans, skillet mushrooms or simply fresh bread. They also go well with traditional Polish sides including kopytka dumplings or Silesian dumplings.  

They make a perfect potluck dinner dish, great for Thanksgiving and beyond.

What to make ahead

• Boil rice: Once cooled completely cover and refrigerate it overnight.
• Prepare cabbage: Shred and sauté the cabbage along with the onion (Steps 2-3), cool completely then cover and refrigerate overnight.

TIP: I do not recommend preparing the entire recipe in advance as your lazy gołąbki might become a little too soft if left uncooked.

Top tips

• My choice of cabbage for this recipe is pointed/conehead cabbage, but you can use any.
• Make sure the cabbage is very finely chopped before cooking. For best results use a food processor.
• To speed up cooling time spread the cooked rice and cabbage mixture on top of large plates (rather than leaving them in the dishes they cooked in).
• Mix the ingredients with your hand for about 5 minutes. This will ensure your meatballs hold their shape but at the same time have a lovely, soft texture (I used a similar method in traditional Polish kotlety recipe).
• You can cook this recipe on the stovetop rather than in the oven, if you have a large enough pan. Simmer it, covered, for about 25 minutes.
• Best served hot. Polish unstuffed cabbage rolls are also delicious the next day. Reheat in the microwave.
• Refrigerate, covered, for up to 4 days.
• Freeze for up to 3 months.

Related recipes to try next

• Easy Cabbage Roll Skillet – this is another unstuffed, simplified version of the traditional recipe, made by simply cooking all the ingredients in a skillet.  
• Sauerkraut Cabbage Rolls – these are made by adding sauerkraut, carrot and spices into the filling.
• Turkey Cabbage Rolls – this version is made without rice.
• Vegan Cabbage Rolls – here the filling mixture contains rice, mushrooms and lentils.

See also these other delicious, authentic Polish recipes including 28 of the most popular dishes.

Recipe

Keep in touch!

If you make this lazy unstuffed cabbage rolls recipe I'd love to know how it turned out for you. Did you use alternative ingredients? Let me know in the comments below, thanks:)

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