Ingredients
Cabbage and Preparation
- 1 large leafy head green cabbage (or Savoy cabbage)
- Salt, for boiling cabbage
- Cooking spray
Filling
- 3/4 cup uncooked white rice, preferably converted (parboiled)
- 2 tablespoons canola oil
- 1 large onion, finely chopped
- 7 cloves garlic, chopped, divided
- 1 pound ground beef (preferably ground chuck)
- 1 large egg
- Freshly ground black pepper, to taste
- 1/4 cup chopped fresh parsley, divided
Tomato Sauce
- 1 can (28-ounce) crushed tomatoes
- 1/2 cup water (to rinse tomato can)
- 1 teaspoon dried marjoram
- 2 teaspoons beef bouillon concentrate (e.g., Better Than Bouillon)
- 1 teaspoon red wine vinegar (optional, to taste)
Instructions
- Prepare the Cabbage Leaves: Bring a large pot of salted water to a boil. Core the cabbage and carefully separate the leaves. Blanch the cabbage leaves in the boiling water until softened and pliable, about 2-3 minutes per batch. Drain and set aside to cool.
- Cook the Rice: Rinse the rice under cold water until water runs clear. Cook the rice according to package instructions but stop while it is still slightly firm since it will cook further inside the rolls.
- Sauté Onion and Garlic: In a skillet, heat the canola oil over medium heat. Add the finely chopped onion and sauté until translucent, about 5 minutes. Add about half of the chopped garlic and cook for another 1-2 minutes until fragrant. Remove from heat and let cool slightly.
- Make the Filling: In a large mixing bowl, combine the cooked rice, sautéed onion and garlic, ground beef, egg, half of the chopped fresh parsley, salt, and freshly ground black pepper. Mix thoroughly until well combined.
- Prepare the Tomato Sauce: In a medium bowl, combine crushed tomatoes, water (to rinse the tomato can), dried marjoram, beef bouillon concentrate, the remaining garlic, and red wine vinegar if using. Stir well to combine and set aside.
- Assemble the Golumpki: Place a cabbage leaf flat on a work surface. Trim the thick vein if needed to make rolling easier. Spoon 2-3 tablespoons of the filling onto the center of the leaf. Fold in the sides and roll up tightly from the stem end to enclose the filling. Repeat with remaining leaves and filling.
- Cook the Golumpki: Preheat the oven to 350°F (175°C). Lightly spray a large baking dish with cooking spray. Arrange the cabbage rolls seam side down in the dish. Pour the tomato sauce evenly over the rolls, covering them almost completely.
- Bake: Cover the dish tightly with foil and bake for about 1 hour, until the filling is cooked through and cabbage is tender.
- Garnish and Serve: Remove from oven and sprinkle the remaining chopped fresh parsley and chopped fresh dill (if using) over the top. Serve hot as a comforting main dish.
Notes
- Parboiled rice helps maintain texture and prevents mushiness inside the rolls.
- Blanching the cabbage leaves softens them and makes them flexible for rolling.
- Red wine vinegar is optional but adds a subtle tang to the tomato sauce.
- Ground beef chuck is preferred for its balanced fat content, which keeps the filling juicy.
- Leftover golumpki can be refrigerated for up to 3 days or frozen for longer storage.
- Prep Time: 30 minutes
- Cook Time: 1 hour 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Polish
