Halupki or Gołąbki.

Here’s a full, traditional recipe for Gołąbki (Polish stuffed cabbage rolls)—also known as halupki in some regions. It’s hearty, comforting, and worth the effort.

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🥬 Gołąbki (Stuffed Cabbage Rolls)

🧾 Ingredients

For the cabbage:

• 1 large green cabbage (about 2–3 lbs)
• Water (for boiling)

For the filling:

• 1 lb ground pork (or mix of pork & beef)
• 1 cup cooked white rice (slightly undercooked works best)
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 egg
• 1 tsp salt
• ½ tsp black pepper
• 1 tsp paprika (optional)
• 2 tbsp chopped parsley (optional)

For the sauce:

• 2 cups tomato sauce or crushed tomatoes
• 1 tbsp tomato paste
• 1 tsp sugar (balances acidity)
• Salt & pepper to taste
• 1–2 cups cabbage cooking water or broth

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🔪 Instructions

1. Prepare the cabbage

1. Bring a large pot of water to a boil.
2. Core the cabbage and place it in the boiling water.
3. As leaves soften, gently peel them off (use tongs).
4. Set aside about 12–16 large leaves.
5. Trim thick stems to make rolling easier.

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2. Make the filling

1. In a bowl, combine:
   • Ground meat
   • Cooked rice
   • Onion & garlic
   • Egg
   • Salt, pepper, paprika, parsley
2. Mix until well combined (don’t overwork).

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3. Assemble the rolls

1. Place a cabbage leaf flat.
2. Add 2–3 tbsp filling near the base.
3. Fold sides inward, then roll tightly like a burrito.
4. Repeat for all leaves.

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4. Prepare the sauce

1. In a bowl or pot, mix:
   • Tomato sauce
   • Tomato paste
   • Sugar
   • Salt & pepper
   • Broth or cabbage water

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5. Cook the Gołąbki

Stovetop method:

1. Line a large pot or Dutch oven with leftover cabbage leaves.
2. Arrange rolls seam-side down in layers.
3. Pour sauce over them.
4. Cover and simmer on low heat for 60–90 minutes.

Oven method:

1. Preheat oven to 350°F (175°C).
2. Place rolls in a baking dish, cover with sauce.
3. Cover tightly with foil.
4. Bake for 1.5 to 2 hours.

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🍽️ Serving

• Serve hot with extra sauce spooned over
• Optional sides: mashed potatoes, rye bread
• Some people add a dollop of sour cream

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💡 Tips

• Freezes very well (before or after cooking)
• Flavor improves the next day
• You can substitute rice with barley for a more traditional variation

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If you want, I can give you a quick version, slow cooker method, or a vegetarian version too.