Golumpki Recipe (Polish Stuffed Cabbage)
This golumpki recipe features tender cabbage leaves, wrapped in a meaty mixture of rice, beef, and pork in this classic Polish recipe. The golumpki is then baked in a flavorful tomato sauce. These classic Polish stuffed cabbage rolls are ideal for entertaining and have been handed down through the generations. Perfect for special family dinners, meal prep, or holidays, you can make them ahead of time and freeze them up to a month in advance.
Servings: 12 servings
Cost: $20.50
Equipment
Ingredients
- Cabbage head
- 1 lb Ground Chuck
- 1 lb Ground sausage
- White onion large, chopped
- An egg
- 1 cup Cooked rice
- 1/2 cup Italian bread crumbs
- 1 Family size can Tomato Soup I prefer Campbell's brand. You can add about half a can of water to thin it out, although it will turn out just as good without this.
- 8 oz Tomato sauce
- 3 oz Tomato paste
- pinch Sugar
- 1 tsp Salt adjust to taste
- 1 tbs Pepper adjust to taste
- 3 cups White Vinegar
Instructions
- 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, 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 flat on a surface, allowing you to roll it more easily. Take some of the meat mixture and form it into a large meatball. You may make the golumpki 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.
- Use a kitchen whisk and mix tomato soup, tomato sauce, tomato paste and also a pinch of sugar.
- Pour the tomato soup mixture over the top of the golumpki 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.
Notes
Cooking Tips
- Make as much of the sauce as you want for this golumpki recipe; if you like yours a little saucier.
- Be sure to fully cover the cabbage rolls with the sauce.
- If you have any remaining cabbage leaves, place a layer of them over the sauce-covered golumpki. This will help keep them from drying out and allow them steam during the baking process.
- Pour some of the remaining sauce on the top layer of cabbage leaves and add some black pepper. When these are done, they are great to eat.
- Cooking Time: If you have the time to go low and slow, drop the oven temperature down to 325° and cook for an additional couple of hours. This allows the flavors in this golumpki recipe to be better absorbed during the cooking process.
- As long as the golumpki are covered by a layer of cabbage leaves, they should not dry out. You can check the cabbage rolls throughout the cooking process to make sure the sauce isn't cooking down (or reducing.) Add additional sauce t throughout if you think that is necessary.
Nutrition
Calories: 270kcal | Carbohydrates: 10g | Protein: 14g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 674mg | Potassium: 348mg | Fiber: 1g | Sugar: 2g | Vitamin A: 231IU | Vitamin C: 3mg | Calcium: 32mg | Iron: 2mg
QR code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
