Polish Cabbage Rolls with Beef and Mushroom Sauce

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-23 · Updated 2026-04-23

Tender cabbage leaves stuffed with savory beef and mushroom filling, simmered in a rich tomato-based sauce. This polish-inspired one pot ready in about 90 minutes blends large head cabbage, ground beef, dried mushrooms into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 350 calories and feeds 6, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 large head cabbage
• 12 oz ground beef
• 1/2 cup dried mushrooms
• 1 small onion
• 2 cloves garlic
• 1/2 cup tomato sauce
• 1/4 cup apple
• 1/4 cup kielbasa sausage
• 1/2 cup beef broth
• 1 tbsp butter
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup sour cream

Instructions

1. Step 1: Bring a large pot of salted water to a boil. Add 1 large head cabbage (core removed) and cook for 5 minutes until leaves are pliable. Remove cabbage, let cool, then carefully separate 10-12 leaves.
2. Step 2: Melt 1 tbsp butter in a large skillet over medium heat. Add 1 small onion (finely chopped) and cook for 3 minutes until soft. Add 2 minced garlic cloves and cook for 30 seconds until fragrant. Add 12 oz ground beef and cook until browned, breaking up with a spoon for 5 minutes.
3. Step 3: Stir in 1/2 cup drained chopped dried mushrooms (soaked and chopped), 1/4 cup grated apple, 1/4 cup diced kielbasa, 1/2 tsp salt, and 1/4 tsp black pepper. Cook for 2 minutes, then stir in 1/2 cup tomato sauce and 1/2 cup beef broth.
4. Step 4: Preheat oven to 350°F. Spread 1/4 cup tomato sauce in a baking dish. Place 10-12 cabbage leaves on a clean surface. Place 2-3 tbsp beef mixture in the center of each leaf, fold sides over filling, and roll up. Place seam-side down in the dish. Pour remaining sauce over rolls. Cover with foil and bake for 45 minutes. Remove foil and bake for 15 minutes more. Let rest 10 minutes before serving, topped with 1/4 cup sour cream.