This Polish lasagna recipe is a variation of the famous Polish golabki recipe. Made with pork meat, rice, and cabbages, the tasty Polish lasagna could easily be called an open golumpki casserole.
What Is Lasagna? What Is Polish Lasagna?
Lasagna is a type of pasta that originated in Italy in the middle ages. It is basically wide flat sheets of durum wheat that are traditionally plain but can also be ridged or ruffled at the edges.
Lasagna is also a delicious Italian dish made by alternating layers of meat or veggies with a cheese sauce, tomato sauce, and lasagna pasta strips.
But since every culture can take a dish and give it a nice twist, we Poles have done that too. Polish lasagna is a dish that looks like a cross between an Italian lasagna and an unstuffed Polish golabki recipe.
Layers of juicy cabbage, tender meat, and tangy tomato sauce topped with a thick layer of salty parmesan cheese. Eat one bite of this homemade minced meat Polish lasagna with cabbage and you’ll definitely want more!
How To Make Golabki-Style Cabbage And Minced Meat: Polish Lasagna Recipe
See also my lazy golumpki recipe.
To make this Polish lasagna, you start by boiling the rice till cooked; and also boiling the cabbage and chopping it up into squares or any other shape you desire.
Next, a meat of your choice – pork, turkey, or chicken – is mixed with the rice along with pepper powder, salt, dried basil, and parsley.
Preheat the oven.
Add water to the bottom of your baking dish so that the meat doesn’t stick to it. Place alternate layers of rice-meat mixture and alternate layers of cabbage in the dish till you have 3 layers of cabbage and 2 layers of meat-rice mixture in between. Make sure the last layer on top is cabbage.
Cover the golabki casserole with tomato juice and tomato paste and top with grated cheese. Bake for an hour and serve hot!
This polish golabki casserole tastes great on its own or with some crunchy bread on the side!
Tips For Making Polish Golabki Casserole With Minced Meat And Cabbage
- This Polish golumpki casserole recipe is gluten-free!
- Any kind of cabbage will work for this recipe.
- If you use young cabbage or savoy cabbage, you don’t need to boil it first.
- If you skip the rice, this recipe will also be keto-friendly! See my keto gołabki recipe.
- If you wish, you can add a layer of tomato sauce after every layer of cabbage.
- You can sprinkle the cheese with olive oil before baking.
- If you do not have a lid for the baking dish, cover it with a layer of aluminum foil.
- Cut the lasagna into squares and serve with toasted bread!
FAQs About Polish Golumpki Casserole Recipe
What Meat Can I Use Instead Of Pork?
You can use any poultry meat (chicken or turkey) instead of pork. However, you will then need to add about 1-2 tbsps of any kind of fat (oil or butter) to get the right consistency. If you don’t add fat, the taste will be the same but your lasagna may fall apart after cooking.
Which Cheese Should I Sprinkle On Top?
You can sprinkle any cheese on top. I prefer to buy blocks of parmesan and cheddar and grate a mix of them together.
What Can I Serve With Polish Golumpki Lasagna?
Polish lasagna tastes great on its own. But you can serve Polish lasagna along with any of these:
- Crunchy bread
- Creamy carrot and pea salad
- Potato chips
- Boiled broccoli or zucchini
- Green salad
- Dill pickles
- Salatka jarzynowa
How Long Can I Store Polish Lasagna?
This Polish lasagna can be stored in the refrigerator for 4 to 5 days. It can also be stored in the freezer in an airtight container for 3 to 4 months. Reheat before serving.
Polish Lasagna Recipe (Golabki-Style Cabbage And Minced Meat)
Polish Lasagna Recipe
This tasty Polish lasagna recipe made with pork meat, rice, and cabbages, is a type of open golumpki casserole.
- 21 oz (600g) of ground pork
- 1 cup of uncooked rice
- 21 oz (600g) of white cabbage
- a bunch of fresh parsley
- 1 tbsp of salt
- 1 tsp of black pepper
- 1 tbsp of dried basil
- 7 oz (200g) of grated cheese
- 2 cups of tomato juice
- 1 heaped tbsp of tomato paste
- Cook the rice until soft.
- Preheat the oven to 356°F (180°C).
- Remove the core from the cabbage and put it inside the boiling hot salty water. Keep it there for about 3 minutes.
- Drain and chop the cabbage in the way you like.
- Wash and finely chop the parsley.
- Mix the rice with meat, salt, black pepper, parsley, and basil.
- Pour 4-5 tbsps of water on the bottom of the oven dish (it will prevent the meat to stick to the bottom).
- Place half of the rice-meat filling on the bottom of the oven dish with a lid.
- Cover it with half of the chopped cabbage.
- Place the second half of the meat-rice filling on it.
- The final layer is the chopped cabbage.
- Mix tomato juice with tomato paste and pour the mixture onto the Polish lasagna.
- Sprinkle with grated cheese.
- Cover the dish with the lid and bake for one hour. Serve hot.
- If you use young cabbage or savoy cabbage, you don't need to boil it first.
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Amount Per Serving: Calories: 765Total Fat: 44gSaturated Fat: 18gTrans Fat: 0gUnsaturated Fat: 22gCholesterol: 187mgSodium: 1107mgCarbohydrates: 36gFiber: 6gSugar: 10gProtein: 56g
These data are indicative and calculated by Nutritionix
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