Best 10 Golumpki Polish Stuffed Cabbage Rolls Recipes

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Golumpki, also known as Polish stuffed cabbage rolls, is a classic dish that has been enjoyed for generations. This hearty and flavorful dish is made with tender cabbage leaves stuffed with a savory mixture of rice, ground meat, vegetables, and spices. Golumpki can be served with a variety of sauces, such as tomato sauce, cream sauce, or mushroom sauce. Whether you're a seasoned cook or a beginner, this article will provide you with all the information and guidance you need to create delicious and authentic golumpki that will impress your family and friends.

Check out the recipes below so you can choose the best recipe for yourself!

GOLUMPKI (GOłąBKI, STUFFED CABBAGE)



Golumpki (Gołąbki, Stuffed Cabbage) image

Authentic Polish Golabki recipe. These Polish stuffed cabbage rolls will feed a crowd. Also, you can make this recipe ahead and freeze it up to one month before serving.

Provided by Scott from Platter Talk

Categories     Dinner

Time 2h

Number Of Ingredients 14

Cabbage head
1 lb Ground Chuck
1 lb Ground Italian Sausage
1/2 lb cooked and crumbled bacon
A med to large white onion chopped
An egg
1 cup cooked rice
1/2 cup Italian bread crumbs
1 Family size can Tomato Soup (I prefer Campbells)
3 oz tomato paste
pinch of sugar
1 tsp salt (adjust to taste)
1 tbs pepper (adjust to taste)
3 cups White Vinegar

Steps:

  • Preheat oven to 350 degrees F.
  • Put cabbage head in a large stock pot, add water to cover and then add white vinegar to the water.
  • Place on stove on high heat and cover, bringing to a boil.
  • Gently boil cabbage until leaves of cabbage soften and become pliable.
  • Remove from stove and drain water from the pot. Set aside and allow cabbage head to cool.
  • Once cabbage is cooled, remove the leafs from the cabbage head. Take a paring knife and cut the lower portion of the "vein" from the leaf. This vein is very tough and needs to be removed. It will make it much easier to roll the meat mixture in the cabbage leaf. Continue to do this until you remove as many leaves from the cabbage as you can.
  • In a large mixing bowl combine ground chuck, sausage, crumbled bacon, chopped onion, egg, rice, bread crumbs and finally add the salt and pepper. Make certain to thoroughly combine the ingredients together. The "meat" mixture will be a similar consistency to meatloaf. It should be nice and moist. If it seems dry, add an additional egg.
  • Lay a cabbage leaf down on a flat surface thus allowing you to roll it easier. Take some of the meat mixture and form into a large meatball. You may make these as large or as small as you prefer therefore choose the size of your preference. Place the meatball in the center of the cabbage leaf. Wrap the cabbage leaf around the meat mixture (see video above).
  • Place the stuffed cabbage in a roaster with the wrapped edges down in the roaster. Repeat this process placing the Golumpki next to each other, until all of the meat mixture is used up.
  • Mix tomato soup, tomato paste and also a pinch of sugar.
  • Pour tomato soup mixture over the top of the stuffed cabbage and reserve a small amount to be used in the next step.
  • If you have cabbage leaves remaining, cover the entire top of the stuffed cabbage in the roaster.
  • Pour remaining tomato soup mixture on top of the cabbage that you lined the tops of the stuffed cabbage. This step will help steam the Golumpki that lies below and therefore will keep them nice and moist.
  • Put a lid on top of the roaster and bake for approximately 1 1/2 hours.

Nutrition Facts : Calories 720 kcal, Carbohydrate 18 g, Protein 31 g, Fat 54 g, SaturatedFat 19 g, Cholesterol 136 mg, Sodium 1490 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving

GOLUMPKI - STUFFED POLISH CABBAGE (GOłąBKI)



Golumpki - Stuffed Polish Cabbage (Gołąbki) image

Golumpki or Gołąbki are Polish cabbage rolls that are stuffed with a mixture of beef, pork, rice, and seasoning. This recipe serves 12 and costs just $11.32 to make or $0.95 per serving!

Provided by Jillian

Categories     Main Course

Time 2h

Number Of Ingredients 16

1 large green cabbage
1 pound lean ground beef
½ pound ground pork
½ small yellow onion (grated)
4 large garlic cloves (grated)
1 teaspoon grated lemon peel (from 1 lemon)
1 large egg (beaten)
2 cups cooked rice
1 Tablespoon extra virgin olive oil
½ small yellow onion (grated)
3 large garlic cloves (grated)
28 ounces crushed tomatoes
½ cup water
1 teaspoon salt
¼ teaspoon black pepper
Chopped fresh dill (optional)

Steps:

  • Remove the stalk from the bottom of the cabbage head.
  • Place the cabbage in a large pot filled with 12 cups of water. Cover and place over high heat.
  • Bring to a boil and then reduce the heat to medium. Continue to cook until the cabbage leaves become bright green and pliable, about 3-5 minutes. The leaves should not be limp, they should hold their shape.
  • Remove cabbage from water and place on a cutting board until it's cool enough to handle.
  • In a large bowl combine ground beef, pork, onion, garlic, grated lemon peel, egg, and rice. Place in refrigerator until ready to use.
  • In a medium pot over medium heat add oil. Once simmering, stir in grated onion and cook, stirring frequently, for 2 minutes. Then, add garlic and cook until fragrant, about 30-60 seconds. Pour in crushed tomatoes, water, salt, and pepper and increase heat to high. Once bubbling, reduce heat to low and simmer tomatoes for 15 minutes.
  • Once the cabbage has cooled, remove the leaves from the cabbage head.
  • Using a paring knife, cut the thick stem or membrane from the back of each leaf. Be careful not to cut through the leaf.
  • Move oven racks to upper-middle and lower-middle positions. Preheat oven to 350 degrees F.
  • You will need a 9x13-inch baking dish and a smaller, 2-quart baking dish for this recipe. Spread ¾ cup of sauce in the bottom of a 9x13-inch dish and ½ cup sauce in the bottom of the 2-quart baking dish.
  • Place 2 tablespoons of filling on the bottom half of a cabbage leaf.
  • Fold up the bottom part of the cabbage leaf.
  • Then, fold in the sides.
  • Next, roll forward until the cabbage leaf completely covers the filling. Repeat with remaining cabbage leaves and filling.
  • Place the stuffed cabbage leaves into prepared pans in neat rows. Pour the remaining sauce evenly over the cabbage rolls.
  • Bake for 50-60 minutes, rotating pans halfway through baking.
  • Place pans on a wire rack and cool for 10 minutes. Sprinkle with chopped fresh dill (optional) and serve.

Nutrition Facts : Calories 205 kcal, Carbohydrate 20 g, Protein 15 g, Fat 8 g, SaturatedFat 3 g, Cholesterol 55 mg, Sodium 343 mg, Fiber 4 g, Sugar 7 g, ServingSize 2 cabbage rolls

POLISH STUFFED CABBAGE ROLLS (GOLABKI / GOLUMKIES / GOLUMPKIS)



Polish Stuffed Cabbage Rolls (Golabki / Golumkies / Golumpkis) image

Easy and yummy. Even my husband who hates cabbage thinks these are great. High in Iron and Protein, and Vitamins A, B, & C. Can also be made in the crockpot instead of oven, just place rolls seasmside down in crockpot, pour in sauce, cover and cook on LOW 8-10 hours.

Provided by littleturtle

Categories     One Dish Meal

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 18

12 large cabbage leaves
1 1/8 lbs ground elk or 1 1/8 lbs ground beef
1/8 lb pork sausage or 1/8 lb ground pork
1/2 cup rice, cooked with
1 tablespoon butter (1 cup rice when cooked)
1 egg
1/3 cup milk
1 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon sweet basil
1 teaspoon garlic powder
1 tablespoon paprika
1 1/2 tablespoons onions, grated
1 1/2 tablespoons celery, diced
1/4 cup shredded carrot
1/2 cup cabbage, shredded
2 (8 ounce) cans tomato sauce
1 tablespoon brown sugar

Steps:

  • Cut 12 large leaves off of cabbage head, cover leaves with boiling water, let stand until leaves are limp (2-3 minutes); then drain OR core cabbage head, and boil cabbage until leaves are tender enough to remove easily (10-15 minutes), very carefully remove 12 large leaves (You may have to peel the outer layers first and then return the cabbage to cook and continue peeling the leaves until all are done); then drain.
  • Mix beef, pork, rice, egg, milk, seasonings, and vegetables.
  • Preheat oven to 350°F.
  • Put 1-4 tablespoons (depending on size of leaf) of meat mixture in center of each leaf; tuck in sides and roll to cover meat (I roll any leftover filling into meatballs and cook them with the cabbage rolls).
  • Place, seam side down in baking dish.
  • Mix tomato sauce with the sugar; pour over rolls.
  • Cover and bake for 45-60 minutes.

STUFFED CABBAGE ROLLS (GALUMPKIS)



Stuffed Cabbage Rolls (Galumpkis) image

For an Eastern European classic, make Tyler Florence's Stuffed Cabbage Rolls (Galumpkis) from Food Network. They're filled with beef, pork and rice.

Provided by Tyler Florence

Categories     appetizer

Yield about 1 dozen

Number Of Ingredients 18

2 tablespoons extra-virgin olive oil
2 garlic cloves, smashed
1 1/2 quarts crushed tomatoes
2 tablespoons white wine vinegar
1 tablespoon sugar
Kosher salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil
1 yellow onion, chopped
2 garlic cloves, minced
2 tablespoons tomato paste
Splash dry red wine
2 tablespoons chopped fresh flat-leaf parsley
1 pound ground beef
1 pound ground pork
1 large egg
1 1/2 cups steamed white rice
Kosher salt and freshly ground black pepper
2 large heads green cabbage, about 3 pounds each

Steps:

  • To make the sauce:
  • Coat a 3-quart saucepan with the oil and place over medium heat. Add the garlic and saute for 1 minute. Add the tomatoes and cook, stirring occasionally, for 5 minutes. Add the vinegar and sugar; simmer, until the sauce thickens, about 5 minutes. Season with salt and pepper and remove from the heat.
  • Place a skillet over medium heat and coat with 2 tablespoons of the olive oil. Sauté the onion and garlic for about 5 minutes, until soft. Stir in the tomato paste, a splash of wine, parsley, and 1/2 cup of the prepared sweet and sour tomato sauce, mix to incorporate and then take it off the heat. Combine the ground meat in a large mixing bowl. Add the egg, the cooked rice, and the sauteed onion mixture. Toss the filling together with your hands to combine, season with a generous amount of salt and pepper.
  • Bring a large pot of salted water to a boil. Remove the large, damaged outer leaves from the cabbages and set aside. Cut out the cores of the cabbages with a sharp knife and carefully pull off all the rest of the leaves, keeping them whole and as undamaged as possible, (get rid of all the small leaves and use them for coleslaw or whatever.) Blanch the cabbage leaves in the pot of boiling water for 5 minutes, or until pliable. Run the leaves under cool water then lay them out so you can assess just how many blankets you have to wrap up the filling. Next, carefully cut out the center vein from the leaves so they will be easier to roll up. Take the reserved big outer leaves and lay them on the bottom of a casserole pan, let part of the leaves hang out the sides of the pan. This insulation will prevent the cabbage rolls from burning on the bottom when baked. Use all the good looking leaves to make the cabbage rolls. Put about 1/2 cup of the meat filling in the center of the cabbage and starting at what was the stem-end, fold the sides in and roll up the cabbage to enclose the filling. Place the cabbage rolls side by side in rows, seam-side down, in a casserole pan.
  • Preheat the oven to 350 degrees F.
  • Pour the remaining sweet and sour tomato sauce over the cabbage rolls. Fold the hanging leaves over the top to enclose and keep the moisture in. Drizzle the top with the remaining 2 tablespoons of olive oil. Bake for 1 hour until the meat is cooked.

GOLUMPKI - POLISH STUFFED CABBAGE ROLLS



Golumpki - Polish Stuffed Cabbage Rolls image

Make and share this Golumpki - Polish Stuffed Cabbage Rolls recipe from Food.com.

Provided by John 11-44

Categories     Rice

Time 2h20m

Yield 8-12 rolls, 8-12 serving(s)

Number Of Ingredients 10

2 cups cooked rice
2 lbs ground beef, raw
1/2 cup onion, minced
1 cup water
salt
pepper
1 teaspoon garlic powder
1 (10 ounce) can tomato juice
1 (10 ounce) can mushroom soup
cabbage

Steps:

  • Take as much core out of the head of cabbage as possible. Place in a microwavable bowl with 1/2 cup of water. Put in microwave. Set for about 10 minutes. Carefully take out of microwave and pull off as many leaves that will come off easily. Repeat process for more leaves.
  • OR.
  • Place head of cabbage in a pot of boiling water. Be very careful taking the head out to take a few leaves off at a time and replacing it back into the water. I use a large serving fork to stab it in the core area.
  • Put your ground beef in a large bowl. Add 2 cups cooked rice, the minced onion, 1 cup of water, salt, pepper and 1 teaspoon of garlic powder or double if you like that flavor. Mix with hands. Take a hefty size tablespoon full and place on stem end of a cabbage leaf. Bring each side of leaf over into middle and roll. Place roll in baking dish (sprayed with PAM) with the seam side down. Repeat until all meat is used.
  • Pour your tomato juice into a bowl. Add the mushroom soup and whisk these together until smooth. Pour over top of rolls. An added delicious treat is to place sliced kielbasa around the cabbage rolls if you wish. Cover with foil and bake about 1 1/2 hours on 350 degrees.
  • These are great served with mashed potatoes and peas.
  • They are even better a few days later. You can bake these ahead and put them in the refrigerator 2-3 days. The flavor all comes together.

GOLABKI (STUFFED CABBAGE ROLLS)



Golabki (Stuffed Cabbage Rolls) image

Cabbage leaves are stuffed with ground beef, rice, then simmered in tomato soup. Works great in the oven or a slow cooker. Serve with pan juices and a drizzle of sour cream, or mix the pan juices with sour cream and ladle it over the cabbage rolls. Also, good with mashed potatoes and cucumber and sour cream salad. Cabbage rolls freeze well before or after cooking.

Provided by Rosey in Florida

Categories     World Cuisine Recipes     European     Eastern European     Polish

Time 1h50m

Yield 8

Number Of Ingredients 12

1 head cabbage, cored
2 tablespoons butter
1 large onion, chopped
1 pound ground beef
½ pound ground pork
1 ½ cups cooked rice
1 teaspoon finely chopped garlic
1 teaspoon salt, plus more to taste
¼ teaspoon ground black pepper, plus more to taste
3 (10.75 ounce) cans condensed tomato soup
2 (12 fluid ounce) cans tomato juice, or more to taste
½ cup ketchup

Steps:

  • Bring a large pot of lightly salted water to a boil. Place cabbage head into water, cover pot, and cook until cabbage leaves are slightly softened enough to remove from head, 3 minutes. Remove cabbage from pot and let cabbage sit until leaves are cool enough to handle, about 10 minutes.
  • Remove 18 whole leaves from the cabbage head, cutting out any thick tough center ribs. Set whole leaves aside. Chop the remainder of the cabbage head and spread it in the bottom of a casserole dish.
  • Melt butter in a large skillet over medium-high heat. Cook and stir onion in hot butter until tender, 5 to 10 minutes. Cool.
  • Stir onion, beef, pork, rice, garlic, 1 teaspoon salt, and 1/4 teaspoon pepper together in a large bowl.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Place about 1/2 cup beef mixture on a cabbage leaf. Roll cabbage around beef mixture, tucking in sides to create an envelope around the meat. Repeat with remaining leaves and meat mixture. Place cabbage rolls in a layer atop the chopped cabbage in the casserole dish; season rolls with salt and black pepper.
  • Whisk tomato soup, tomato juice, and ketchup together in a bowl. Pour tomato soup mixture over cabbage rolls and cover dish wish aluminum foil.
  • Bake in the preheated oven until cabbage is tender and meat is cooked through, about 1 hour.

Nutrition Facts : Calories 394.3 calories, Carbohydrate 41.5 g, Cholesterol 60.8 mg, Fat 17.9 g, Fiber 5 g, Protein 20.1 g, SaturatedFat 7.2 g, Sodium 1428.5 mg, Sugar 20.1 g

STUFFED CABBAGE ROLLS (GALUMPKIS)



Stuffed Cabbage Rolls (Galumpkis) image

I came across several different recipes for this Polish dish and liked them all, but couldn't find one that incorporated everything I was looking for. So, true to self, I decided to create my own. Here is my version of this delicious cuisine with common ingredients that most of us keep on hand. I hope you enjoy!

Provided by AshleyNeicole

Categories     Meat

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 14

1 head green cabbage
1 (14 1/2 ounce) can diced tomatoes (I used the Hunt's brand with basil, garlic and oregano)
2 (15 ounce) cans tomato sauce
1 lb ground beef
1 cup white rice, cooked
2/3 cup onion, chopped
1 egg, beaten
3 tablespoons Worcestershire sauce
2 tablespoons garlic, minced
2/3 cup sugar
1 tablespoon lemon juice
seasoning salt
pepper
garlic powder

Steps:

  • Preheat oven to 350 degrees.
  • Add whole head of cabbage to a pot of boiling water. Boil for 3-4 minutes.
  • Remove cabbage from water, drain and allow to cool.
  • Once cooled, carefully peel leaves off of cabbage. You will need 12 leaves total.
  • Cut the hard stem out of the bottom of each leaf, being careful to not tear the leaves. Set leaves aside.
  • Add ground beef, rice, onion, diced tomatoes, egg and Worchestershire sauce to a bowl.
  • Season to taste with the salt, pepper and garlic powder.
  • Mix all ingredients well. Set aside.
  • In a saucepan, mix the tomato sauce, garlic, sugar and lemon juice.
  • Heat mixture through. Set aside.
  • Fill each cabbage leaf with the ground beef mixture.
  • Roll each leaf closed, folding in the sides as you roll.
  • Place the rolls seam down in a baking dish.
  • Cover the rolls with the sauce.
  • Bake for 1 hour uncovered.
  • Serve with sour cream.

AUTHENTIC POLISH GOLUMPKI RECIPE - STUFFED CABBAGE ROLLS THAT TASTE LIKE POLAND!



Authentic Polish Golumpki Recipe - Stuffed Cabbage Rolls That Taste Like Poland! image

Polish cabbage rolls are traditionally stuffed with minced meat, rice, and onions, and can easily be made at home! You'll love this authentic Polish golumpki recipe!

Provided by Karolina Klesta

Categories     Dinner

Time 2h

Number Of Ingredients 19

1 big cabbage (white or savoy)
1 ½ cup of rice
2 pounds of minced meat
3 onions
butter
salt, pepper
4 pounds of tomatoes
1 onion
2 garlic cloves
1 tbsp of oil or olive oil
salt, pepper,
10 oz of mushrooms (champignons)
2 garlic cloves
2 onions
2 tbsp of Greek yoghurt or sour cream
2 tbsp of butter
2 cups of broth or water
1 tbsp of flour
oil, salt, pepper

Steps:

  • Cook the rice in half the time stated on the packaging. It should be middle-hard (semi-cooked).
  • Wash the cabbage and remove the outer leaves.
  • Remove the core and put the cabbage inside the boiling hot salty water.
  • Depending on the type of cabbage, boil for 1-10 minutes, until the leaves are softer and flexible enough to form gołąbki.
  • Drain and cool down the cabbage. Leave the water from the cabbage, you will need it later.
  • Separate the leaves- you will use each leave to form gołąbek.
  • Peel and chop the onions. Fry them with minced meat and a bit of oil or butter. Keep in mind that frying meat is not necessary! You can add raw meat to the filling.
  • Mix rice, onions, and meat together. Season with salt and pepper. If the filling is too dry, add melted butter or broth to make sure it's easy to wrap in the cabbage leaves.
  • Place the raw, outer cabbage leaves on the bottom of the heat-resistant dish.
  • Start forming gołąbki: take each leave, put the meat-rice filling inside, and wrap it carefully. See this video if you don't know how to do it.
  • Place gołąbki in the heat-resistant dish. They should tightly cling to each other.
  • Pour the cabbage water into the heat-resistant dish. They should cover 1/5-2/3 of the dish (not more than half of the dish!).
  • Cover the dish with the lid.
  • Place in the oven heated to 356°F (180°C). Cook for 1-1,5h (until they are soft). After 40 minutes check if there is enough water in the dish. If not, add some more to make sure gołąbki won't burn.
  • TOMATO SAUCE- peel and dice the tomatoes and boil them with a bit of water. Fry the minced garlic and onion on oil. When they are soft, add to the tomatoes and blend until smooth. Season with salt and pepper.
  • MUSHROOM SAUCE- peel and dice onions and mushrooms. Fry them on butter with minced garlic for 5-10 minutes. Add broth or water, cover the dish with a lid and simmer until soft (10-15 minutes). Mix the flour with sour cream, add 2 tbsps of mushroom sauce. Slowly pour the flour-cream mix to the sauce. Season with salt and pepper.

Nutrition Facts : Calories 441 calories, Carbohydrate 25 grams carbohydrates, Cholesterol 92 milligrams cholesterol, Fat 25 grams fat, Fiber 4 grams fiber, Protein 30 grams protein, SaturatedFat 9 grams saturated fat, ServingSize 1, Sodium 369 milligrams sodium, Sugar 10 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 13 grams unsaturated fat

STUFFED CABBAGE ROLLS (GOLABKI)



Stuffed Cabbage Rolls (Golabki) image

A great Polish meal - this is my Moms she likes to cook it on the stove I like it cooked in the oven. This should make around 16 golabki's

Provided by plove53

Categories     Meat

Time 1h15m

Yield 14-16 Rolls, 5 serving(s)

Number Of Ingredients 6

1 large head of cabbage
2 lbs chop meat (lean)
1 cup cooked rice
1 egg
5 (10 ounce) cans tomato soup (condense soup)
salt and pepper

Steps:

  • In a large bowl add mix Chop Meat, Egg, and Salt and Pepper then add the Rice.
  • Add one can of Tomato soup to chop meat mixture, mix well.
  • Set mixture until ready to stuff the cabbage leaves.
  • To prepare the Cabbage leaves – Boil water in a pot big enough to hold a head of cabbage.
  • Then cut out the core of the cabbage and place the head of cabbage in the hot water then wait 2-3 minutes take out cabbage and start removing the outer leaves – set them aside.
  • Repeat until all leaves are removed.
  • Starting with the larger leaves place around 1/3 cup of the filler mixture in center of leave.
  • Fold leave in half- Tuck in the left and right side of leave and then roll the rest of the way.
  • Repeat until leaves or mixture is finished (as the leaves get smaller use less filler).
  • If you cook on top of stove method- Line bottom of pot with any leftover un-stuffed leaves to prevent burning of stuffed cabbage.
  • Then line pot with a row of stuffed cabbage and add some tomato soup.
  • Repeat until you placed all stuffed cabbage in the pot.
  • Cook on a simmer for around 1 ½ hour.
  • If you use the Oven or a Roasting Oven – Pre-heat oven to 375’ – in a baking dish line stuffed cabbage in rows then add tomato soup for each row – Cook for 1 hour with a lid then remove lid and cook ½ hour more (except don’t remove lid in the roasting oven).
  • Enjoy.

Nutrition Facts : Calories 293.2, Fat 3, SaturatedFat 1.1, Cholesterol 42.3, Sodium 1622.2, Carbohydrate 62.7, Fiber 9.3, Sugar 32, Protein 10.3

MRS GALUMPKI'S STUFFED CABBAGE ROLLS



Mrs Galumpki's Stuffed Cabbage Rolls image

There is no Mrs. Galumpki. We just thought it was a funny name for a fictional cook. I don't think this is a true Polish Stuffed Cabbage but I think it's really good and easy to prepare. They keep in the fridge for several days, freeze well and can be easily doubled. This was a dish that sold well in my Aunt's deli. Use a large head of cabbage; for some reason Zaar won't let me use that as a measurement. Make it easy on yourself and try Recipe #305376. One thing my mother always did to speed things up was to make this recipe UN-stuffed. Just a layer of chopped cabbage topped with all the ingredients and more chopped chopped cabbage topped with the sauce made a fast meal for a large family and could be done in the oven while Mom got a suntan while hanging up the wash on the clothesline. Just kidding. She worked sunup to sundown and I think she cleaned in her sleep.

Provided by Secret Agent

Categories     < 4 Hours

Time 1h40m

Yield 1 pot full, 12 serving(s)

Number Of Ingredients 11

green cabbage, prepared (one large head, see How to Prepare Cabbage Leaves for Stuffing)
1 lb lean ground beef (80/20 or leaner works)
1 lb lean pork, ground
1 cup long grain rice (prepared according to your rice cooker directions or box directions)
1 small onion, chopped
1 egg
1 tablespoon parsley, chopped (plus more for garnish)
1 teaspoon salt
1/4 teaspoon ground black pepper
2 (10 3/4 ounce) cans condensed tomato soup
1 (14 ounce) can stewed tomatoes, drained and liquid reserved (remember 1 pound cans?)

Steps:

  • In a medium saucepan, bring water to a boil.
  • Add rice and stir.
  • Reduce heat, cover and simmer for 20 minutes. Or use your rice cooker.
  • Prepare the cabbage leaves according to Recipe #305376. Remove the tough stem and ribs. It is okay to use a large leaf patched up with a smaller leaf. Save the center of the cabbage and chop it up to use as a bed in your pot.
  • Combine the meat, cooked rice, onion, egg, salt and pepper in a bowl.
  • Stir in half can of tomato soup and mix well.
  • Put about a scant 1/4 cup of filling in each leaf.
  • Roll them up from the stem end folding the sides in so the filling does not fall out.
  • Do not roll too tight, just snug.
  • Use a toothpick to keep them from unrolling in your pot.
  • In a large wide pot, add the remainder of the cabbage, chopped up.
  • This is the bed the little rolls will lay on.
  • Add 1/2 cup tomato juice to the bed.
  • Line up the cabbage rolls on top (It is okay to double stack them if you need to).
  • Mix the rest of the soup with the drained stewed tomatoes and pour over the rolls.
  • Put a lid on the pot and cook on medium heat until the pot boils.
  • Lower heat and continue cooking for 50 to 60 minutes longer until the cabbage leaves are very tender.
  • Keep the heat on low.
  • Keep the rolls warm in your crock pot if you like.
  • Option; bake them in a 325 degree Fahrenheit oven, tightly covered, for two or three hours after being brought to the boil.
  • Check for tenderness of the cabbage leaves.

Nutrition Facts : Calories 225.4, Fat 6.8, SaturatedFat 2.6, Cholesterol 64.5, Sodium 604.3, Carbohydrate 22, Fiber 1.3, Sugar 6, Protein 18.5

Tips:

  • Choose the right cabbage: Select a large, firm head of cabbage with tightly packed leaves. This will make it easier to roll the cabbage rolls and prevent them from falling apart during cooking.
  • Parboil the cabbage leaves: This step is essential to soften the leaves and make them pliable enough to roll. Bring a large pot of salted water to a boil and blanch the cabbage leaves for 2-3 minutes, or until they are slightly wilted.
  • Use a variety of fillings: Traditional golumpki are filled with ground pork and rice, but you can also use other fillings such as ground beef, turkey, or even vegetables. Get creative and experiment with different flavors and textures.
  • Season the filling well: Don't be afraid to add plenty of herbs and spices to the filling. This will give the golumpki a delicious and flavorful taste.
  • Roll the cabbage rolls tightly: To prevent the golumpki from falling apart during cooking, roll them tightly and tuck in the ends. You can also use toothpicks or skewers to secure the rolls.
  • Use a heavy pot for cooking: A heavy pot will help to distribute the heat evenly and prevent the golumpki from burning.
  • Cook the golumpki on low heat: Simmer the golumpki for at least 1 hour, or until the cabbage leaves are tender and the filling is cooked through.

Conclusion:

Golumpki are a delicious and hearty dish that is perfect for a special occasion or a weeknight meal. With a little planning and preparation, you can easily make this classic Polish dish at home. So next time you're looking for a new and exciting recipe to try, give golumpki a try. You won't be disappointed!

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