Grilled Stuffed Cabbage Rolls (Gołąbki)

Traditional Polish stuffed cabbage rolls take on a whole new depth of flavour when cooked on the grill in a Dutch oven. The gentle, even heat of cast iron and the closed-lid grilling method create incredibly tender cabbage leaves while allowing the meat filling to stay juicy and flavourful. This outdoor version delivers the comforting taste of classic gołąbki with a subtle grilled character, making it perfect for family gatherings or weekend barbecues. Serve with a rich tomato sauce or a creamy jalapeño and cilantro yogurt-mayonnaise sauce for a fresh twist.

Ingredients

For the Cabbage Rolls
1 large white cabbage
600 g ground pork, or a pork and beef mixture
150 g uncooked rice
1 large onion
2 garlic cloves
1 tsp dried marjoram
Salt and freshly ground black pepper, to taste
2 tbsp vegetable oil
1 cup beef or vegetable stock, or hot water

Instructions

Cook the rice until al dente (8–10 minutes). Drain and allow it to cool.
Remove the core from the cabbage. Blanch it in boiling water, separating the leaves as they soften. Trim the thick stems from each leaf to make them easier to roll.
Finely dice the onion and sauté it in the oil until soft and translucent. Crush the garlic and stir it into the onion during the last minute of cooking. Let the mixture cool.
In a large bowl, combine the ground meat, cooked rice, onion, garlic, and marjoram. Season generously with salt and pepper, then mix until well combined.
Place a portion of filling onto each cabbage leaf. Fold in the sides and roll tightly into neat cabbage rolls.
Preheat your Broil King grill to approximately 180°C (355°F) for indirect cooking. Position the burners so the Dutch oven sits away from direct heat.
Line the bottom of a Dutch oven with a few extra cabbage leaves. Arrange the cabbage rolls seam-side down in a snug single layer.
Pour in the stock or hot water. The liquid should not cover the cabbage rolls—it should only create steam and prevent sticking.
Cover the Dutch oven and place it on the grill. Cook with the grill lid closed for 60–70 minutes at 180–200°C (355–390°F).
During the final 10 minutes, remove the Dutch oven lid if desired to lightly brown the tops and allow excess moisture to evaporate.

Serving Suggestions

Carefully remove the cabbage rolls—they will be very tender after cooking. Serve traditionally with a rich tomato sauce, or try them with a creamy mayonnaise and yogurt sauce flavoured with jalapeño and fresh cilantro for a modern twist.