Lazy golumpki is a quick and easy way to enjoy all the flavors of our very popular stuffed cabbage recipe featured here on Platter Talk. With over 100,000 views on our original golumpki recipe, I wanted to simplify the process without losing out on any of the deliciousness of the original version.
This rendition hits the mark, perfectly.
As I mentioned, our golumpki recipe is on of our top recipes on Platter Talk. I think that people are drawn to it, partly because of it’s unusual name and also because of it’s Polish origin.
However, I do have to admit, our original golumpki recipe is a bit tedious with many different steps. Although it is not a hard recipe in the least, it is very time consuming.
With that in mind, I wanted to make a version of this dish that is quick and easy. Enter Lazy Golumpki.
The nice thing about Lazy Golumpki is how fast and versatile it is. There are many short cuts that can be taken, without sacrificing the taste. The bacon that I included was baked in the oven. I used a “boil in the bag” type rice.
Instead of boiling the cabbage and pulling apart every leaf so that you can roll the meat mixture into them, I shredded the cabbage into big long pieces and I layered it, much like a lasagna or a casserole.
This reduces the necessary time of assembling this deconstructed “stuffed cabbage” recipe to mere minutes. I have to admit, I felt that I was cheating my grandmother’s recipe by taking these shortcuts.
However, that feeling was quickly gone after how fast this went together.
In this version, I used only a lean ground beef, 90/10. I did this because most of us have hamburger sitting in the freezer unused, and this makes a great use for it. However, you could easily use different meat combinations, such as ground beef, ground Italian sausage, and even veal.
Traditionally, golumpki was made with different meats. This was done years ago to keep the dish economical. People bought what was affordable and on sale to feed your family.
My grandmother would use primarily beef because she had a family of 9 to feed. My point is, use what you have in your freezer. It makes it that much more convenient.
After putting this lazy golumpki together and allowing it to spend some time in the hot oven, our house quickly filled with the welcomed aroma and memories of the golumpki the I grew up with, without all the work.
After the first bite, I knew that this was a winner. The cabbage still retains a little crisp to it and the meat is moist and delicious.
“…use what you have in your freezer. It makes it that much more convenient.”
If you are one of the 21,000 people that looked at the original recipe but shied away from it because it seemed too daunting, then this is the recipe for you. I threw this together as a weekday meal but it would make a great sit down Sunday Supper for your family. I know that you will enjoy this family favorite. -Scott
Lazy Golumpki (Gołąbki, Stuffed Cabbage)
- Medium size head of cabbage
- 2 1/2 lbs lean ground beef 90/10
- 1/2 lbs cooked bacon coarsely chopped
- 1 med white onion
- 1/2 cup Italian flavored bread crumbs
- 1/2 -3/4 cup cooked white rice
- 1-2 eggs
- 1 family sized and 1 10 oz can of tomato soup
- salt and pepper to taste
- See video above to watch this quick and easy recipe come together.
- Preheat oven 375 degrees.
- Coarsely shred the cabbage it thick long pieces and set aside.
- Cook bacon in the oven, allow to cool, coarsely chop and set aside.
- Dice onion and set aside.
- Cook rice and allow to cool and set aside. For convenience, I used a boil in the bag type of rice.
- In a large bowl, add meat, bread crumbs, onion, bacon, rice, egg and salt and pepper. Start by only using one egg. If the mixture seems too dry, then add the second egg.
- In a 9X9 pan, place a layer of the shredded cabbage so that the bottom of the pan is completely covered.
- Add the meat mixture on top of the cabbage and press into the shape of the pan.
- Add another layer of cabbage to cover the meat mixture.
- Pour the family sized can of tomato soup over the top of the cabbage to cover completely. Reserve the smaller can to add additional soup while baking in the oven.
- Add salt and pepper over the top.
- Cover with aluminum foil.
- Place pan on top of a cookie sheet and put in a 375 preheated oven.
- Cook for approximately 1 hour 45 minutes-2 hours.