AI-generated photo.
Polish · Iconic, Poland · Poland
Stuffed golabki
Also called gołąbki
Stuffed golabki (gołąbki), a Poland plate from Poland.
Pai editors’ mark 5 / 5
Plan, list, and collections
Stuffed golabki is cooked in Poland as its own plate, not as a copy of a restaurant menu. Blanch cabbage leaves, fill them with rice and beef, and braise them in tomato until the filling is cooked through. Amounts are for 4 from foods this library can count.
Health
How this plate sits
Counted from the ingredient table. The score, richness, and badges describe one serving as written. The ring and the nutrient table follow the serving count above. This is general information, not medical advice.
82
Health score
Light & nourishing
Moderate
Richness
Gentle
Light to very rich, from fat, saturated fat, sugar, and the cream or butter in the plate.
- Protein 25%
- Carbs 43%
- Fat 32%
Suits · Diabetes-friendly
Sugar, fiber, and the starch mix sit in a gentler range. Your own portion still decides the day.
Suits · Heart-friendly
Saturated fat, cholesterol, and sodium stay modest, with some fiber.
Suits · Weight loss
Calories stay contained and protein is high enough to feel like a meal.
Watch · High protein
Protein is about 22.5 g, under the 25 g mark.
Watch · Low sodium
About 540 mg of sodium, above the 450 mg mark.
Suits · Gluten-free
No wheat, barley, or rye in the required list. Still read labels on sauces and oats.
Suits · Dairy-free
No milk ingredients in the required list.
Watch · Vegetarian
Meat, poultry, fish, or shellfish is in the required list.
Suits · Pregnancy
No alcohol, liver, or caffeine in the required list. Cook meat, eggs, and seafood through.
Suits · Gentle when sick
Mild, not fried, and not a very rich plate. Comfort, not a treatment.
Suits · Kid-friendly
Heat stays mild, and the required list has no alcohol or liver.
Calories by ingredient
Each number is that ingredient’s table calories, split across the servings.
- Ground beef, 90% lean158 kcal
- Dry jasmine rice110 kcal
- Green cabbage35 kcal
- Olive oil31 kcal
- Canned crushed tomato20 kcal
- Yellow onion10 kcal
Glycemic load
Estimated glycemic load for this count: 23.9. The bands come from the ingredient table.
Portion
One serving, as written, is about 366 kcal.
Allergens. None flagged in the required list.
Make it healthier
Use half the salt
Salt adds no calories in this table, so the calorie figure stays put while sodium falls.
About 366 kcal after the change.
Use half the kosher salt and finish with citrus or vinegar.
The same plate with less sodium. This is the kitchen note. A new calorie figure is shown only when the grams can be replayed on the ingredient table.
Low confidence: no new calorie figure. The grams cannot be replayed on the table.
Serve three-quarters of the plate.
The seasoning stays. The calories fall with the portion. This is the kitchen note. A new calorie figure is shown only when the grams can be replayed on the ingredient table.
Low confidence: no new calorie figure. The grams cannot be replayed on the table.
| Nutrient | Amount | % daily value |
|---|---|---|
| Calories | 366 kcal | 18% |
| Protein | 22.5 g | 45% |
| Carbohydrate | 39.6 g | 14% |
| Fiber | 4.8 g | 17% |
| Total sugars | 7.7 g | 15% |
| Fat | 13.2 g | 17% |
| Saturated fat | 4.1 g | 21% |
| Cholesterol | 59 mg | 20% |
| Sodium | 540 mg | 23% |
| Potassium | 795 mg | 17% |
| Calcium | 110 mg | 8% |
| Iron | 4.6 mg | 26% |
| Magnesium | 56 mg | 13% |
| Zinc | 5.1 mg | 46% |
| Vitamin A | 18 mcg | 2% |
| Vitamin C | 60.4 mg | 67% |
| Vitamin D | 0.1 mcg | 1% |
| Vitamin E · estimate | 2.3 mg | 15% |
| Vitamin K · estimate | 81 mcg | 68% |
| Thiamin (B1) | 0.3 mg | 22% |
| Riboflavin (B2) | 0.2 mg | 15% |
| Niacin (B3) | 6.4 mg | 40% |
| Vitamin B6 | 0.6 mg | 36% |
| Folate · estimate | 142 mcg | 36% |
| Vitamin B12 | 2 mcg | 83% |
Low-confidence marks sit on glycemic load or on vitamins the USDA row left blank. Those vitamins are filled from a food-group reference and labeled as estimates. Reported USDA values, including zeros, are kept. 50 g is the daily value for added sugar. This figure is total sugar, including fruit and milk.
- A serving stays under about 420 calories, so it can sit inside an ordinary day.
- A middle path: useful food, with one or two numbers worth watching.
Pai shares general nutrition information for everyday cooking. It is not medical advice, a diagnosis, or a treatment plan. Health labels are estimates from reference ingredient data and do not account for your lab results, medications, or how a food is absorbed. If you are pregnant, managing diabetes, cholesterol, an allergy, or any illness, use this as a menu of ideas and follow the clinician who knows you. In an emergency, call local emergency services.
Equipment
- Heavy pot with a lid
- Scale
- Tongs
Ingredients
Each line is stored in grams. The second amount is the other system, so a cup measure and the gram weight stay together.
Green cabbage1 head500 g
Dry jasmine rice0.6 cup120 g
Ground beef, 90% lean3 portions360 g
Canned crushed tomato1.25 cups300 g
Yellow onion1 onion100 g
Garlic2 cloves6 g
Dill2 tbsp8 g
Kosher salt0.5 tsp3 g
Olive oil1 tbsp15.38 ml
The first amount follows the unit toggle. The second is the other system. Both follow the serving count.
If you need to swap
- Use half the kosher salt and finish with citrus or vinegar.. The same plate with less sodium.
- Serve three-quarters of the plate.. The seasoning stays. The calories fall with the portion.
Method
AI-generated photo.
1Set out a scale and the equipment for Stuffed golabki. Heat to 325°F / 163°C in the oven, or a quiet simmer on the stove and give it 5 minutes so the surface is actually hot. Weigh green cabbage, dry jasmine rice, ground beef, 90% lean, canned crushed tomato, yellow onion, garlic, dill, kosher salt, olive oil. Stuffed golabki is cooked in Poland as its own plate, not as a copy of a restaurant menu. Blanch cabbage leaves, fill them with rice and beef, and braise them in tomato until the filling is cooked through. Amounts are for 4 from foods this library can count.
Heat 5 min
AI-generated photo.
2Stuffed golabki is cooked in poland. Also called gołąbki. Scrape the browned bits up with the liquid. That fond is the sauce.
AI-generated photo.
3Cook the aromatics first, then the main ingredient for Stuffed golabki, until the edges take a little color. Braise with the liquid halfway up the food, not drowning it.
Build the base
AI-generated photo.
4Add the remaining weighed foods and cook Stuffed golabki at 325°F / 163°C in the oven, or a quiet simmer on the stove. Start checking at 53 minutes. Stuffed golabki is done when the thickest piece yields to a fork and the liquid is quiet, not at a hard boil.
Braise 53 min
- 🇵🇱 PolandEastern Europeicon-poland-stuffed-golabki-step-4
Stuffed golabki, step 5
Step 5 · Stuffed golabki
5Check the center of Stuffed golabki, not the edge. If the cue is not true yet, give it a few more minutes and look again. Opening a lid or an oven door early drops the heat.
- 🇵🇱 PolandEastern Europeicon-poland-stuffed-golabki-step-5
Stuffed golabki, step 6
Step 6 · Rest 5 min
6Rest Stuffed golabki for 5 minutes, then taste and adjust the salt. Serve it in the way it is eaten in poland, with the sauce or garnish that belongs to it. Film Stuffed golabki in this shot order and no other: a colander and a cloud of steam; the table set with the garnish in a small bowl; a knife sliding into the potato or vegetable; a skewer pulled from the center. Slate words for the editor: amber, ridge, kettle, flake, dusk, vapor, olive, griddle, bronzed, anchor.
Rest 5 min
How you know it is done
Stuffed golabki is done when the thickest piece yields to a fork and the liquid is quiet, not at a hard boil.
If it goes wrong
- Stuffed golabki looks done at the edge and is still raw in the center. Trust the cue, not the color. Check the thickest piece and give it a few more minutes.
- Stuffed golabki turned out salty, dry, or watery. Weigh the salt and the liquid next time. Keep the heat at the temperature in the method, and stop when the doneness cue appears.
Storage
Cool Stuffed golabki, then cover and refrigerate for up to 3 days. Freeze portions for a month if the dish reheats in a pot or oven. Reheat leftovers until steaming.
How this dish helps your daily life
- Stuffed golabki is one of the plates people ask for by name from Poland.
- Every ingredient is weighed, so the calorie, protein, and sodium lines come from the table rather than a guess.
Notes
Pregnancy. Cook meat, poultry, eggs, and seafood through. Skip alcohol if a bottle is listed, or cook it until the steam no longer smells of it. There is no raw-fish step.
From the kitchen. Blanch cabbage leaves, fill them with rice and beef, and braise them in tomato until the filling is cooked through.
Allergens in the required list: none flagged.
Your stars and note
Pai shares general nutrition information for everyday cooking. It is not medical advice, a diagnosis, or a treatment plan. Health labels are estimates from reference ingredient data and do not account for your lab results, medications, or how a food is absorbed. If you are pregnant, managing diabetes, cholesterol, an allergy, or any illness, use this as a menu of ideas and follow the clinician who knows you. In an emergency, call local emergency services.