Experience a hearty and satisfying dish with these delightful Polish Stuffed Cabbage rolls. Tender cabbage leaves embrace a savory blend of beef, pork, rice, onions, and garlic, all simmered in a rich tomato sauce. An economical comfort food that’s perfect for gatherings, delivering authentic Eastern European flavors with every bite.

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I’m excited to share my version of Grandma’s Golumpki. This recipe is a traditional take on Polish cabbage rolls stuffed with a delicious mix of 1 lb ground beef, 1/2 lb ground pork, and 3/4 cup uncooked rice.

I start with a large head of cabbage, roughly prepped into about 12 leaves perfect for wrapping the filling. I add a finely chopped large onion and 2 garlic cloves minced, along with an egg to help bind everything together.

Seasoned with 1 1/2 teaspoons salt, 1/2 teaspoon black pepper, and 1/2 teaspoon dried marjoram, it captures the old-school flavor that my grandma used to make. After frying the onions in 2 tablespoons of vegetable oil, I incorporate 1 can (14 oz) of tomato sauce, 2 tablespoons tomato paste, 2 cups beef broth, 1 teaspoon sugar, and 2 bay leaves.

This wholesome dinner serves 12 and costs just $11.32 in total, making it an affordable favorite that’s both hearty and nutritious.

Why I Like this Recipe

I like this recipe because it feels really homey and comforting. The mix of beef, pork, and rice with cabbage is just awesome and reminds me of family dinners.

I also like how fun it is to roll up the cabbage leaves even though its a bit messy sometimes and I end up with uneven rolls. That little extra effort makes the final dish taste so much more rewarding.

This recipe is super affordable too. I love that it feeds a big group without breaking the bank and it makes me feel smart for cooking something delicious for less than a dollar per serving.

Lastly, the tomato sauce is amazing because it slowly simmers and makes the whole dish rich and flavorful. It gives my taste buds a warm, hearty vibe that i just cant get enough of.

Ingredients

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Cabbage: Crunchy and full of fiber, it helps with digestion and adds a nice crisp texture.
Ground Beef: Rich in protein and iron, its a hearty basis that gives the dish depth of flavor.
Uncooked Rice: Provides essential carbohydrates for energy and makes the filling more satisfying.
Tomato Sauce: Tangy and a bit sweet, it brings a burst of color and richness to each bite.

Ingredient Quantities

1 large head of cabbage (about 12 leaves, roughly prepped for wrapping)

1 lb ground beef

1/2 lb ground pork

3/4 cup uncooked rice

1 large onion, finely chopped

2 garlic cloves, minced

1 egg (to help bind the filling)

1 1/2 teaspoons salt (divided)

1/2 teaspoon black pepper (divided)

1/2 teaspoon dried marjoram

2 tablespoons vegetable oil (for frying the onions)

1 can (14 oz) tomato sauce

2 tablespoons tomato paste

2 cups beef broth

1 teaspoon sugar

2 bay leaves

How to Make this

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1. Start by carefully separating about 12 large cabbage leaves from the head and blanch them in a large pot of boiling salted water for about 3 minutes till they get soft enough to roll; then let them cool down.

2. While the cabbage is cooling, heat the vegetable oil in a skillet over medium heat and fry the finely chopped onion until it’s tender, then add the minced garlic and cook it until it smells really good.

3. In a large bowl, combine the ground beef, ground pork, the 3/4 cup of uncooked rice, your fried onions and garlic, and crack in the egg. Sprinkle in 3/4 teaspoon of salt (dividing the salt in half) along with 1/4 teaspoon of black pepper (half of the pepper) plus the dried marjoram; mix it all up well.

4. Lay a cabbage leaf flat and put a spoonful of the meat mixture at the base of the leaf. Then roll it up tightly, tucking in any loose sides as you go.

5. Place your rolled up cabbage leaves seam side down in a large, deep pot or Dutch oven.

6. In a separate bowl, mix together the tomato sauce, tomato paste, beef broth, sugar, and add the remaining salt and black pepper along with the 2 bay leaves.

7. Pour the tomato sauce mixture evenly over all the cabbage rolls in the pot.

8. Bring the mixture to a gentle simmer over medium heat, then lower the heat, cover the pot, and let it cook for about an hour until the meat is fully cooked and the rice is tender.

9. Stir the rolls gently a couple of times during cooking to make sure they’re all soaking up the sauce evenly.

10. Once done, remove the bay leaves, adjust seasoning if needed, and serve your Golumpki hot. Enjoy!

Equipment Needed

1. Large pot for blanching the cabbage leaves in boiling salted water
2. Skillet for frying the finely chopped onion and garlic
3. Large deep pot or Dutch oven for simmering the cabbage rolls in the tomato sauce mixture
4. Large mixing bowl for blending the ground meats, rice, egg, and spices
5. Medium bowl for mixing the tomato sauce, tomato paste, beef broth, sugar, and bay leaves
6. Cutting board and sharp knife for preparing the cabbage, onion, and garlic
7. Measuring cups and spoons for accurately dosing ingredients
8. Spatula or tongs for gently stirring and handling the cabbage rolls during cooking

FAQ

Q: Do I need to blanch the cabbage leaves before wrapping?

A: Its not a must, but blanching can help make the leaves more flexible so they dont tear when you roll them.

Q: Can I swap out the beef or pork for something else?

A: Yes you can experiment with ground turkey or even a mix of different meats, though it might change the flavor a bit.

Q: Should I cook the rice before adding it to the filling?

A: No, you add the uncooked rice directly with the meats and it cooks right in the Golumpki, absorbing all the goodness.

Q: How long do I need to simmer the stuffed cabbage?

A: It usually takes around 1 to 1 1/2 hours on a low simmer, just keep an eye on it so the rice and meat are thoroughly cooked.

Q: Can I make this dish ahead of time and reheat it?

A: Sure thing, Golumpki actually tastes even better the next day once the flavors meld together, just be sure to reheat it slowly.

Grandma’s Golumpki Recipe Substitutions and Variations

Instead of cabbage, you can try using kale or collard greens. They do change the texture a bit but still holds the filling well
If you dont have ground pork, you can use all ground beef or even mix in some ground turkey for a leaner option
Substitute uncooked rice with barley or quinoa. They both add a nutty flavor and would work great with the meat mix
When you run out of tomato paste, mix a little extra tomato sauce with a tsp of sugar to keep that rich, tangy flavor

Pro Tips

1. When you blanch the cabbage, keep a close eye on it so that it doesnt get too soft; firm leaves help when you’re rolling the meat inside.
2. Let the meat mixture sit for about 10 minutes before rolling so the flavors have time to mix together, which can help your rolls hold up better while cooking.
3. Be gentle when stirring the rolls in the pot, you dont want to break them up and lose that tasty filling.
4. Give the sauce a quick taste toward the end and adjust the seasoning if needed, sometimes a little extra salt or pepper makes all the difference.