Savor the Tradition: Golumpki – Stuffed Polish Cabbage (Gołąbki) Recipe

Embark on a culinary journey to Poland with this comforting and delicious recipe for Golumpki, also known as Stuffed Polish Cabbage or Gołąbki. This beloved dish features tender cabbage leaves stuffed with a flavorful mixture of ground beef, pork, rice, and aromatic spices, all bathed in a rich tomato sauce. Whether enjoyed as a hearty meal on a chilly evening or served at festive gatherings, Golumpki is sure to delight your taste buds and warm your soul with its comforting flavors and nostalgic charm.

In our family, Golumpki holds a special place as a cherished tradition passed down through generations. I remember fondly the days spent in the kitchen with my grandmother, carefully rolling cabbage leaves and filling them with the savory mixture of meats and spices. As the aroma of simmering tomato sauce filled the air, anticipation would build for the moment when we could finally gather around the table and savor the fruits of our labor. Today, Golumpki remains a beloved favorite, bringing together family and friends to create new memories and celebrate the timeless flavors of Polish cuisine.

Why This Golumpki Recipe is a Must-Try:

Experience the authentic taste of Poland with this classic Golumpki recipe, crafted with love and tradition. Made with simple yet wholesome ingredients like cabbage, ground beef, pork, and rice, this dish offers a hearty and satisfying meal that’s perfect for any occasion. The tender cabbage leaves envelop a savory filling, while the rich tomato sauce adds a burst of flavor that ties it all together. Whether you’re honoring your heritage or simply seeking comfort in a delicious meal, Golumpki is sure to leave you craving more.

Ingredients:

For the Golumpki Filling:

454 grams (1 pound) lean ground beef
227 grams (1/2 pound) ground pork
1/2 small yellow onion, grated
4 large garlic cloves, grated
1 teaspoon grated lemon peel (from 1 lemon)
1 large egg, beaten
380 grams (2 cups) cooked rice

For the Tomato Sauce:

15 milliliters (1 tablespoon) extra virgin olive oil
1/2 small yellow onion, grated
3 large garlic cloves, grated
794 grams (28 ounces) crushed tomatoes
120 milliliters (1/2 cup) water
5 grams (1 teaspoon) salt
1 gram (1/4 teaspoon) black pepper

For Serving:

Chopped fresh dill (optional)

Instructions:

Boil Cabbage: Remove the stalk from the bottom of the cabbage head. Place the cabbage in a large pot filled with 2.8 liters (12 cups) of water. Cover and bring to a boil, then reduce the heat to medium. Cook until the cabbage leaves become bright green and pliable, about 3-5 minutes. Remove cabbage from water and let it cool on a cutting board.
Make Filling: In a large bowl, combine ground beef, ground pork, grated onion, grated garlic, grated lemon peel, beaten egg, and cooked rice. Place in the refrigerator until ready to use.
Make Tomato Sauce: In a medium pot over medium heat, add olive oil. Once hot, add grated onion and cook for 2 minutes. Then, add grated garlic and cook until fragrant, about 30-60 seconds. Pour in crushed tomatoes, water, salt, and pepper. Increase heat to high and bring to a simmer, then reduce heat to low and simmer for 15 minutes.
Prepare Cabbage Leaves: Once the cabbage has cooled, remove the leaves from the cabbage head. Cut the thick stem or membrane from the back of each leaf, being careful not to cut through the leaf.
Preheat Oven: Move oven racks to upper-middle and lower-middle positions. Preheat oven to 350°F (175°C). Grease a 22×33-centimeter (9×13-inch) baking dish and a smaller 2-quart baking dish.
Stuff & Roll Cabbage Leaves: Place 2 tablespoons of filling on the bottom half of a cabbage leaf. Fold up the bottom part, then fold in the sides, and roll forward until the cabbage leaf completely covers the filling. Repeat with remaining cabbage leaves and filling. Place the stuffed cabbage leaves into prepared pans in neat rows.
Pour Sauce & Bake: Pour the remaining sauce evenly over the cabbage rolls. Bake for 50-60 minutes, rotating pans halfway through baking. Once done, let cool on a wire rack for 10 minutes. Sprinkle with chopped fresh dill (optional) and serve.

Notes:

Golumpki can be served as a main dish accompanied by mashed potatoes or crusty bread.
Leftover Golumpki can be stored in the refrigerator for up to 3 days or frozen for longer storage. Reheat in the oven or microwave before serving.