Prep Time: 40 mins | Cook Time: 1 hr 10 mins | Cooling Time: 10 mins | Total Time: 2 hrs | Servings: 12 people
This is another cabbage recipe that you should not miss! Stuffed Polish Cabbage filled with beef mixture, pork, rice, and seasoning. A delicious, budget-friendly meal that is perfect for the entire family!
Ingredients
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1 large green cabbage
GOLUMPKI FILLING:
½ lb ground pork
1 lb lean ground beef
4 large garlic cloves grated
½ small yellow onion grated
1 large egg beaten
2 c. cooked rice
1 tsp grated lemon peel from 1 lemon
TOMATO SAUCE:
½ small yellow onion grated
3 large garlic cloves grated
1 tbsp extra virgin olive oil
½ c. water
28 oz. crushed tomatoes
¼ tsp black pepper
1 tsp salt
FOR SERVING:
Chopped fresh dill optional
How to make Golumpki – Stuffed Polish Cabbage (Gołąbki)
Step 1: From the bottom of the cabbage heat, remove the stalk. In a large pot filled with 12 cups of water, place the cabbage. Put the lid on and put over high heat. Bring to water to a boil, then adjust the heat to medium. Cook the cabbage for approximately 3 to 5 minutes or until the leaves are bright green and pliable.
Step 2: Take the cabbage from the water when done (make sure the cabbage leaves are not limp and still hold the shape) and transfer it to a cutting board. Allow the leaves to cool.
Step 3: For the filling, combine the ground beef, pork, onion, garlic, grated lemon peel, egg, and rice in a large bowl until mixed. Keep the filling in the fridge until ready to use.
Step 4: Prep the tomato sauce: Heat the oil in a medium pot over medium heat. Add the grated onion to the simmering oil and cook for about 2 minutes, stirring occasionally. Add the garlic and continue to cook for another 30 to 60 seconds until aromatic. Now, pour in the crushed tomatoes along with the water. Season with salt and pepper. Adjust the heat to high and bring it to a boil. Decrease the heat once bubbling and simmer the tomato sauce for about 15 minutes.
Step 5: Remove the leaves from the cabbage head once cool enough to handle. Cut the thick stem or membrane from the back of each leaf using a paring knife. Make sure not to cut through the leaf.
Step 6: Prepare the oven. Place the oven racks to the upper-middle and lower-middle positions, then preheat to 350 degrees F.
Step 7: For this recipe, ready a 9×13-inch baking dish and a smaller, 2-quart baking dish. In the bottom of a 9 x 13-inch dish, spread 3/4 cup of the sauce, then in the bottom of the 2-quart baking dish, spread a half cup of the sauce.
Step 8: On the bottom of a cabbage leaf, add 2 tbsp of the filling. Start folding the sides, then roll the leaf forward until the filling is completely covered. Do this for the rest of the cabbage leaves and filling.
Step 9: Into the prepared pans, place the stuffed cabbage in neat rows. Over the rolls, evenly pour the rest of the sauce.
Step 10: Place the pans in the preheated oven and bake for about 50 to 60 minutes, rotating them halfway through baking.
Step 11: When done, transfer the pans on a wire rack. Allow the stuffed cabbage to cool for at least 10 minutes. Before serving, sprinkle the cabbage with some chopped fresh dill. Enjoy!
Notes:
You can keep the cabbage head in the freezer for a couple of days until frozen solid. When ready to use, thaw the leaves until pliable. This way, you can easily stuff them without boiling.
Nutrition Facts:
Serving: 2cabbage rolls | Calories: 205kcal | Carbohydrates: 20g | Protein: 15g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 55mg | Sodium: 343mg | Potassium: 587mg | Fiber: 4g | Sugar: 7g | Vitamin A: 270IU | Vitamin C: 46mg | Calcium: 79mg | Iron: 3mg
Ingredients
- 1 large green cabbage
- GOLUMPKI FILLING:
- ½ lb ground pork
- 1 lb lean ground beef
- 4 large garlic cloves grated
- ½ small yellow onion grated
- 1 large egg beaten
- 2 c. cooked rice
- 1 tsp grated lemon peel from 1 lemon
- TOMATO SAUCE:
- ½ small yellow onion grated
- 3 large garlic cloves grated
- 1 tbsp extra virgin olive oil
- ½ c. water
- 28 oz. crushed tomatoes
- ¼ tsp black pepper
- 1 tsp salt
- FOR SERVING:
- Chopped fresh dill optional
Instructions
Step 1: From the bottom of the cabbage heat, remove the stalk. In a large pot filled with 12 cups of water, place the cabbage. Put the lid on and put over high heat. Bring to water to a boil, then adjust the heat to medium. Cook the cabbage for approximately 3 to 5 minutes or until the leaves are bright green and pliable.
Step 2: Take the cabbage from the water when done (make sure the cabbage leaves are not limp and still hold the shape) and transfer it to a cutting board. Allow the leaves to cool.
Step 3: For the filling, combine the ground beef, pork, onion, garlic, grated lemon peel, egg, and rice in a large bowl until mixed. Keep the filling in the fridge until ready to use.
Step 4: Prep the tomato sauce: Heat the oil in a medium pot over medium heat. Add the grated onion to the simmering oil and cook for about 2 minutes, stirring occasionally. Add the garlic and continue to cook for another 30 to 60 seconds until aromatic. Now, pour in the crushed tomatoes along with the water. Season with salt and pepper. Adjust the heat to high and bring it to a boil. Decrease the heat once bubbling and simmer the tomato sauce for about 15 minutes.
Step 5: Remove the leaves from the cabbage head once cool enough to handle. Cut the thick stem or membrane from the back of each leaf using a paring knife. Make sure not to cut through the leaf.
Step 6: Prepare the oven. Place the oven racks to the upper-middle and lower-middle positions, then preheat to 350 degrees F.
Step 7: For this recipe, ready a 9x13-inch baking dish and a smaller, 2-quart baking dish. In the bottom of a 9 x 13-inch dish, spread 3/4 cup of the sauce, then in the bottom of the 2-quart baking dish, spread a half cup of the sauce.
Step 8: On the bottom of a cabbage leaf, add 2 tbsp of the filling. Start folding the sides, then roll the leaf forward until the filling is completely covered. Do this for the rest of the cabbage leaves and filling.
Step 9: Into the prepared pans, place the stuffed cabbage in neat rows. Over the rolls, evenly pour the rest of the sauce.
Step 10: Place the pans in the preheated oven and bake for about 50 to 60 minutes, rotating them halfway through baking.
Step 11: When done, transfer the pans on a wire rack. Allow the stuffed cabbage to cool for at least 10 minutes. Before serving, sprinkle the cabbage with some chopped fresh dill. Enjoy!
Notes
You can keep the cabbage head in the freezer for a couple of days until frozen solid. When ready to use, thaw the leaves until pliable. This way, you can easily stuff them without boiling.
