Description
Golumpki, also known as Gołąbki, are traditional Polish stuffed cabbage rolls filled with a savory mixture of ground beef, pork, and rice, then baked in a rich tomato sauce. This comforting main course is perfect for family dinners and makes great leftovers.
Ingredients
Scale
Cabbage Rolls
- 1 large head green cabbage
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 pound ground beef
- 1/2 pound ground pork
- 1 cup cooked white rice
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika (optional)
Tomato Sauce
- 1 (28-ounce) can crushed tomatoes
- 1 (15-ounce) can tomato sauce
- 1 tablespoon tomato paste
- 1 teaspoon sugar
- 1 teaspoon vinegar or lemon juice
- 1/2 teaspoon dried thyme or marjoram (optional)
Instructions
- Prepare the cabbage leaves: Bring a large pot of water to a boil. Core the cabbage and carefully remove any damaged outer leaves. Place the whole cabbage into the boiling water and simmer for 5–10 minutes, gently peeling off the softened outer leaves with tongs as they become pliable. Set the leaves aside and trim the thick vein at the base of each leaf to make rolling easier.
- Sauté onions and garlic: In a skillet over medium heat, heat the olive oil and sauté the chopped onion for 3–4 minutes until soft. Add the minced garlic and cook for another 30 seconds. Remove from heat and let cool slightly.
- Make the filling: In a large bowl, combine ground beef, ground pork, cooked rice, sautéed onion and garlic, salt, pepper, and paprika. Mix gently until just combined to avoid toughening the meat.
- Prepare the tomato sauce: In a separate bowl, stir together crushed tomatoes, tomato sauce, tomato paste, sugar, vinegar or lemon juice, and dried thyme or marjoram if using.
- Assemble the rolls: Preheat the oven to 350°F (175°C). Spoon about 1/3 cup of meat mixture into the center of each cabbage leaf. Fold the sides over and roll up tightly from the base. Place the rolls seam-side down in a large baking dish.
- Bake the cabbage rolls: Pour the tomato sauce evenly over the rolls, covering them completely. Cover the dish tightly with foil and bake for 1 hour and 30 minutes until the cabbage is tender and filling cooked through.
- Optional browning: Remove the foil and bake an additional 10–15 minutes if you’d like the top to be browned slightly.
Notes
- Golumpki can be made a day ahead and reheated for even better flavor.
- For a shortcut, layer chopped cabbage and meat mixture in a casserole style for an unrolled version.
- Serve with sour cream and fresh dill for a traditional touch, if desired.
