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GOLUMPKI STUFFED CABBAGE

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Gołąbki or Golumpki in the United States, is a cabbage roll stuffed with a filling of beef, onions and rice. It's a traditional Polish dish and my friends Christina and Julie taught me their sercet recipe.

Gołąbki are often served during the Christmas season and on festive occasions such as weddings

My Jewish grandmother was also from Poland and she used to make us cabbage blintzes with a sweet and sour sauce, but the meat filling didn’t have any rice.

I have taken the filling of the Christina's traditional Golumpki and served it with my grandmother’s sauce to make this dish my own.

It's a little more complicated than my usual recipes but it's well worth the extra effort.

Enjoy xxx Chef MM

GOLUMPKI STUFFED CABBAGE

US (Imperial)

Print Ingredients

FOR THE CABBAGE LEAVES
2 quarts water
1 large green cabbage (about 2 1/2 pounds)
2 TBS beef stock powder

FOR THE SWEET AND SOUR TOMATO SAUCE
2 tablespoons olive oil
2 garlic cloves, smashed
28 oz tin of crushed tomatoes
5.5 oz tin of tomato puree
2 TBS white wine vinegar
1 TBS sugar
Kosher salt and freshly ground black pepper

FOR THE MEAT FILLING
2 TBS olive oil
1 medium onion, chopped
2 garlic cloves, minced
3 lbs ground beef
1 large egg, lightly beaten
3 cups cooked white rice
1 TBS parsley
1 TBS dill
Coarse salt & black pepper

InstructionsFOR THE CABBAGE LEAVES

Using a paring knife, remove center core of cabbage. In a large pot, bring 2 quarts water to a boil. Add cabbage and cook 2 to 3 minutes or until outer leaves are bright green and tender.

Lift cabbage from water, and remove outer leaves. Return cabbage to boiling water, and repeat brief cooking and removal of leaves until all leaves are cooked. Set aside to cool.

Reserve 1 cup cabbage cooking water and mix with 2 TBS of beef stock powder.

FOR THE SWEET AND SOUR TOMATO SAUCE

Heat 2 TBS of oil in a sauté pan over medium heat. Add the garlic and sauté for 1 minute. Add the crushed tomatoes and tomato puree and cook for 5 minutes.

Add the vinegar and sugar; simmer, until the sauce thickens (about 7 minutes). Season with salt and pepper and remove from the heat.

FOR THE MEAT FILLING

Place a skillet over medium heat and coat with 2 tablespoons of the olive oil. Sauté the onion and garlic for about 5 minutes, until soft. Set aside.

Combine the ground meat in a large mixing bowl. Add the
spices (parsley, dill, salt and pepper). Add the egg, cooked rice, and the sautéed onion mixture. Toss the filling together with your hands to combine, season with a generous amount of salt and pepper.

ASSEMBLY

Place the cup or reserved cabbage water and 2 TBS of beef stock powder into the bottom of an oven proof dish.
Remove the hard vein from the surface of every cabbage leaf with a sharp knife.

Roll the meat into balls (about ½ cup in size).Place the meat in the center of the cabbage leaf. Fold the sides in and roll up the cabbage to enclose the filling.

Place the cabbage rolls seam side down in the baking dish. Pout over the tomato sauce and cover tightly with foil.

Preheat the oven to 350 degrees F.

Bake in the oven for 1 to 1 1/2 hours till sauce is bubbling and meat is cooked.

SERVES16

EU (Metric)

Print Ingredients

FOR THE CABBAGE LEAVES
2 liters water
1 large green cabbage (about 2 1/2 pounds)
2 TBS beef stock powder

FOR THE SWEET AND SOUR TOMATO SAUCE
2 tablespoons olive oil
2 garlic cloves, smashed
1 800g tin of crushed tomatoes
150 ml tin of tomato puree
2 TBS white wine vinegar
1 TBS sugar
Kosher salt and freshly ground black pepper

FOR THE MEAT FILLING
2 TBS olive oil
1 medium onion, chopped
2 garlic cloves, minced
1.4 Kg lbs ground beef
1 large egg, lightly beaten
3 cups cooked white rice
1 TBS parsley
1 TBS dill
Coarse salt & black pepper

InstructionsFOR THE CABBAGE LEAVES

Using a paring knife, remove center core of cabbage. In a large pot, bring 2 quarts water to a boil. Add cabbage and cook 2 to 3 minutes or until outer leaves are bright green and tender.

Lift cabbage from water, and remove outer leaves. Return cabbage to boiling water, and repeat brief cooking and removal of leaves until all leaves are cooked. Set aside to cool.

Reserve 1 cup cabbage cooking water and mix with 2 TBS of beef stock powder.

FOR THE SWEET AND SOUR TOMATO SAUCE

Heat 2 TBS of oil in a sauté pan over medium heat. Add the garlic and sauté for 1 minute. Add the crushed tomatoes and tomato puree and cook for 5 minutes.

Add the vinegar and sugar; simmer, until the sauce thickens (about 7 minutes). Season with salt and pepper and remove from the heat.

FOR THE MEAT FILLING

Place a skillet over medium heat and coat with 2 tablespoons of the olive oil. Sauté the onion and garlic for about 5 minutes, until soft. Set aside.

Combine the ground meat in a large mixing bowl. Add the
spices (parsley, dill, salt and pepper). Add the egg, cooked rice, and the sautéed onion mixture. Toss the filling together with your hands to combine, season with a generous amount of salt and pepper.

ASSEMBLY

Place the cup or reserved cabbage water and 2 TBS of beef stock powder into the bottom of an oven proof dish.
Remove the hard vein from the surface of every cabbage leaf with a sharp knife.

Roll the meat into balls (about ½ cup in size).Place the meat in the center of the cabbage leaf. Fold the sides in and roll up the cabbage to enclose the filling.

Place the cabbage rolls seam side down in the baking dish. Pout over the tomato sauce and cover tightly with foil.

Preheat the oven to 175 degrees C.

Bake in the oven for 1 to 1 1/2 hours till sauce is bubbling and meat is cooked.

SERVES 16

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