Golumpki - Stuffed Polish Cabbage (Gołąbki)

Ingredients:

  • 1 large green cabbage

GOLUMPKI FILLING:

  • 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

TOMATO SAUCE:

  • 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

Instructions:

BOIL CABBAGE:

  • 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.

  • Boil the cabbage until it is bright green and pliable.

  • 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.

  • Place the cabbage head on a cutting board to cool.

MAKE FILLING:

  • In a large bowl combine ground beef, pork, onion, garlic, grated lemon peel, egg, and rice. Place in refrigerator until ready to use.

  • Mix all of the filling ingredients together.

MAKE TOMATO SAUCE:

  • 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.

  • Cook the sauce until it has reduced and thickened.

PREPARE CABBAGE LEAVES:

  • Once the cabbage has cooled, remove the leaves from the cabbage head.

  • 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.

  • Discard the stem.

PREP OVEN AND BAKING DISHES:

  • 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.

STUFF & ROLL CABBAGE LEAVES:

  • Place 2 tablespoons of filling on the bottom half of a cabbage leaf.

  • Place 2 Tablespoons of the filling on the bottom half of the cabbage leaf.

  • Fold up the bottom part of the cabbage leaf.

  • Fold the bottom of the leaf up over the filling.

  • Then, fold in the sides.

  • Process shot of how to make Golumpki Stuffed Polish Cabbage

  • Next, roll forward until the cabbage leaf completely covers the filling. Repeat with remaining cabbage leaves and filling.

  • Keep rolling the leaf until ithe filling is completely covered.

  • Place the stuffed cabbage leaves into prepared pans in neat rows. Pour the remaining sauce evenly over the cabbage rolls.

  • Lay the rolled cabbage leaves neatly in the prepared baking dishes.

BAKE:

  • 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.

  • Cover the cabbage rolls with the remaining sauce and bake for 50-60 minutes.