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golumpki recipe

Golumpki (Polish Cabbage Rolls)

5 from 1 vote
Tender cabbage leaves stuffed with seasoned ground beef and rice, baked in rich tomato sauce until perfectly tender. Traditional Polish comfort food with sweet and tangy flavors.
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Prep Time 45 minutes
Cook Time 2 hours
Total Time 2 hours 45 minutes
Servings: 6 people
Course: dinner
Cuisine: Polish
Calories: 385
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 ½ pounds ground beef Or mix with ground pork
  • 1 cup cooked white rice Must be cooked not raw
  • 1 medium onion, finely diced
  • 3 cloves garlic, minced
  • 1 large egg To bind filling
  • 1 teaspoon salt Plus more to taste
  • ½ teaspoon black pepper
  • 1 teaspoon paprika
  • 2 tablespoons fresh parsley, chopped
  • 1 large head green cabbage About 3 pounds
  • 2 cans tomato sauce 15 oz cans
  • 1 can diced tomatoes 14.5 oz can
  • 2 tablespoons tomato paste
  • 1 cup beef broth
  • 2 tablespoons brown sugar
  • 2 tablespoons white vinegar
  • 2 bay leaves
  • sour cream for serving Optional

Equipment

  • 1 Large pot For boiling cabbage
  • 1 Tongs For removing leaves
  • 1 Large bowl For mixing filling
  • 1 9x13 baking dish For baking
  • 1 Aluminum foil For covering
  • 1 Sharp knife For cutting core

Method
 

  1. Bring large pot of salted water to boil, cut core from cabbage head, place whole head in boiling water core side down and peel off leaves with tongs as they soften after about 5 minutes each.
  2. Mix ground beef with cooked rice, diced onion, minced garlic, egg, salt, pepper, paprika, and chopped parsley until thoroughly combined without overmixing.
  3. Lay softened cabbage leaf flat, cut out thick center rib if needed, place ¼ cup filling near stem end, fold sides over filling and roll up tightly from stem end.
  4. Spread thin layer of tomato sauce in bottom of 9x13 baking dish, arrange rolled golumpki seam side down, packing snugly together.
  5. Mix tomato sauce, diced tomatoes, tomato paste, beef broth, brown sugar, vinegar, salt and pepper, pour over cabbage rolls to cover completely and tuck bay leaves between rolls.
  6. Cover dish tightly with foil and bake at 350°F for 90 minutes, remove foil and bake uncovered 30 more minutes until cabbage is fork tender and sauce thickens.
  7. Let rest 10 minutes before serving, remove bay leaves and serve hot with sauce spooned over top and sour cream on the side.
    baking golumpki until tender

Nutrition

Serving: 340gCalories: 385kcalCarbohydrates: 32gProtein: 28gFat: 16gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 0.5gCholesterol: 95mgSodium: 780mgPotassium: 820mgFiber: 5gSugar: 12gVitamin A: 18IUVitamin C: 45mgCalcium: 8mgIron: 18mg

Notes

Soften cabbage leaves by boiling whole head and peeling off leaves as they release. Use cooked rice not raw. Pack rolls tightly in dish so they hold shape. Cover tightly during baking for tender cabbage. Sauce thickens as it cools. Freezes beautifully.

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