Golumpki Recipe (Polish Stuffed Cabbage)

5 from 4 votes

Golumpki Recipe (Polish Stuffed Cabbage)

This authentic Golumpki recipe brings one of Poland’s most beloved comfort foods to your table! Tender cabbage leaves wrap a savory meat-and-rice filling, then bake in a buttery tomato sauce until perfectly tender. Hearty, comforting, and made with simple ingredients, these traditional Polish Cabbage Rolls are old-fashioned home cooking at its best.

Prep Time40

Cook Time1 20

Total Time2

Course: Beef

Cuisine: East European

Diet: Diabetic, Gluten Free

Servings:

Author: Carol Borchardt

Equipment

Ingredients

Cooking spray for the baking dish

FILLING

Salt
1 large leafy head green cabbage (or Savoy cabbage)
1/2 cup uncooked white rice preferably converted (also called parboiled)
2 tablespoons canola oil or vegetable oil
2 tablespoons butter salted or unsalted
2 large onions chopped (4 cups)
1 pound ground beef such as chuck or sirloin
1 pound ground pork
1 large egg
1/4 cup chopped fresh parsley divided
1 teaspoon freshly ground black pepper or to taste

SAUCE

1 can (28-ounce) whole tomatoes in puree
1/2 cup water to rinse out tomato can
1 stick butter (8 tablespoons)
1 cup beef broth or stock
Salt and freshly ground black pepper to taste
Pinch of sugar if needed

Instructions

Preheat oven to 450 degrees. Spray a 13 x 9-inch baking dish with cooking spray.

PREPARE THE CABBAGE:

Remove as much of the core of the cabbage as possible. Place the cabbage in a large pot of salted water. Bring to a boil and cook for 5-6 minutes, or until you can easily remove 12 cabbage leaves with tongs. (You may need to help the cabbage leaves off using a knife.)
Place the cabbage leaves on a rimmed baking sheet to cool. When cool to the touch, cut out the large center rib, creating a V-shape and flaps to fold over the filling. Set aside. Remove the remaining cabbage from the pot and set aside to cool for another use.

COOK THE RICE:

Using the same water used to blanch the cabbage leaves, add the uncooked white rice. Bring back to a boil and cook for 6-7 minutes or until the rice is cooked al dente (to the tooth). (You should be able to bite down on a rice kernel, but there should be resistance. You don't want it cooked entirely or too soft.
Drain the rice in a sieve and rinse under cold tap water to cool. Drain again. Transfer to a large mixing bowl and set aside.

PREPARE THE SAUCE:

Heat the oil and butter in a large saucepan over medium-high heat. Add the onion and cook for 4-5 minutes or until it softens. Transfer HALF of the onion to a large bowl, leaving half in the saucepan for the sauce.
Add the whole tomatoes, the water from rinsing the can, and the butter. Break up the tomatoes with a spoon. Bring to a simmer and cook uncovered for 12-15 minutes, or until thickened.
Puree until smooth in a food processor, blender, or with an immersion blender.

FINISH PREPARING THE FILLING:

To the bowl with the onions, add the rice, beef, pork, and egg. Add 1 teaspoon salt, 1/2 teaspoon black pepper, and half the parsley. Mix well.
Divide the filling into 12 even portions.

MAKE THE CABBAGE ROLLS:

Place a cabbage leaf on a flat work surface. Place 1/12th of the filling on the cabbage leaf right above the V-cut. Fold the flaps over the filling, then roll up. Place the cabbage roll in the baking dish.
Repeat with the remaining 11 leaves.
Pour the beef broth over the cabbage rolls.
Bake uncovered for 20 minutes.
Remove from the oven. Reduce the oven temperature to 350 degrees.
Pour the sauce over the cabbage rolls. (You don’t need to mix the sauce at this point.)
Cover with aluminum foil. Bake for 55-60 minutes, or until an instant-read thermometer registers 165 degrees in the center of each cabbage roll.
Bake for 55-60 minutes or until an instant-read thermometer registers 165 degrees in the center of each cabbage roll.
Let the dish rest for 10 minutes.
Flip each cabbage roll to gently blend the sauce and coat the cabbage rolls. Or transfer the rolls to a serving platter, stir the sauce to blend, then pour it over the rolls.
Garnish with remaining chopped fresh parsley.

Notes

SUBSTITUTIONS:

Can also use Savoy cabbage.

TIPS:

Use tongs to remove the softened leaves, along with a knife if needed to help release them.
Choose large outer leaves. They’re easiest to fill and roll. If necessary, overlap two smaller leaves and roll carefully.
Use the leftover cabbage. Refrigerate the remaining blanched cabbage and use it within a few days.
Cook the rice only until al dente. It will finish cooking inside the rolls, absorbing savory juices without becoming mushy.
Cutting the thick center rib from each blanched leaf makes the cabbage easier to roll and helps the rolls lie flat.
Try the microwave method. Remove the core, place the cabbage in a casserole dish with 1/2 cup water, and cover with plastic wrap. Microwave on HIGH for 9 minutes, turning halfway through. Let stand, covered, for 15 minutes before removing the leaves.
Don’t skip the initial broth bake. It gives the cabbage and rice a head start, lets them absorb savory broth, and keeps the tomato-butter sauce from becoming diluted.

MAKE AHEAD:

If the ground meats are super fresh or the packages were just opened, assemble them 24 hours in advance.
If you plan to bake it any later, freeze it after assembling the golumpki, then thaw it in the refrigerator and bake it promptly.
If you bake the golumpki before your event, cool them, then refrigerate until ready to reheat. Refresh the sauce by carefully moving the golumpki aside, stirring the sauce, and then spooning it back over the golumpki.
Reheat in a 350-degree oven until heated through to 165 degrees in the center of each cabbage roll, then garnish with fresh parsley.

FREEZER-FRIENDLY:

BEFORE BEING BAKED (MEAT STILL RAW): Once the cabbage rolls have been assembled and the sauce is added, you can freeze this dish before baking. If you freeze the assembled cabbage rolls before baking, thaw them in the refrigerator and bake promptly.
You can also start baking if it is still partially frozen. Place the cabbage rolls in the oven, THEN turn it on so the baking dish heats slowly.
AFTER BAKING (MEAT IS COOKED): If freezing after baking, you can divide the rolls into smaller containers and thaw them in the refrigerator or microwave before reheating.

Nutrition