There is something deeply comforting and utterly satisfying about a warm, hearty meal that wraps up simple ingredients into a delicious package of flavor. This Golumpki Recipe (Polish Stuffed Cabbage) Recipe brings together tender cabbage leaves lovingly stuffed with savory ground beef, perfectly cooked rice, and a luscious tomato sauce that simmers with garlic, onions, and herbs. It’s the kind of dish that speaks to tradition and family gatherings, yet it’s straightforward enough to make any weeknight feel special. If you’ve ever wanted to try a classic Polish comfort food that delivers big on taste and warmth, you’re going to adore this recipe.
Ingredients You’ll Need
These ingredients are surprisingly simple but essential as each one contributes uniquely to the final dish’s flavor, texture, and even presentation. Fresh herbs brighten the meal, while the beef and rice create the perfect filling that blends beautifully inside gently steamed cabbage leaves.
- Cooking spray: Helps prevent sticking and keeps the baking dish clean for easy serving.
- Salt: Enhances all the flavors and brings out the natural taste in every ingredient.
- 1 large leafy head green cabbage or Savoy cabbage: The star of the dish – tender, pliable leaves make the perfect wrap.
- 3/4 cup uncooked white rice (preferably converted or parboiled): Cooks up firm and holds its shape inside the rolls.
- 2 tablespoons canola oil: For sautéing the onions and garlic beautifully.
- 1 large onion (finely chopped): Adds sweetness and depth to both the filling and sauce.
- 7 cloves garlic (chopped, divided): Aroma and flavor powerhouse split between filling and sauce.
- 1 can (28-ounce) crushed tomatoes: Provides the rich, tangy base of the sauce.
- 1/2 cup water (to rinse out tomato can): Ensures every bit of tomato goodness makes it into the sauce.
- 1 teaspoon dried marjoram: Offers a subtle herbal note that complements the meat and tomato.
- 2 teaspoons beef bouillon concentrate: Boosts savory depth for a mouthwatering sauce.
- 1 teaspoon red wine vinegar (optional and to taste): Adds a gentle tang that balances sweetness.
- 1 pound ground beef (preferably ground chuck): The hearty protein that fills each cabbage roll perfectly.
- 1 large egg: Binds the filling ingredients together so nothing falls apart.
- Freshly ground black pepper: Gives a mild spicy kick to brighten the flavors.
- 1/4 cup chopped fresh parsley (divided): Freshness and color that make every bite delightful.
- Chopped fresh dill (optional, for serving): Traditional herb garnish that elevates the final presentation.
How to Make Golumpki Recipe (Polish Stuffed Cabbage) Recipe
Step 1: Preparing the Cabbage Leaves
The foundation of perfect golumpki starts with soft yet sturdy cabbage leaves that can hold all that delicious filling without tearing. After removing as much of the core as possible, blanch the whole head in salted boiling water for just long enough to loosen the leaves—about 5 to 6 minutes. Carefully peel off 12 leaves with tongs or a knife, then cool them on a baking sheet. The secret is trimming out the thick ribs to create a flexible V-shaped flap, making rolling easier and neater.
Step 2: Cooking the Rice to Perfection
Rice isn’t just filler in this recipe; it adds texture and balances the meaty filling. Using the same water you boiled the cabbage in adds a subtle cabbage flavor that brings the dish together. Cook the rice until it is al dente — tender but with a slight resistance when you bite, so it won’t become mushy after baking. Rinse and cool the rice to stop cooking and set it aside to combine with other filling ingredients.
Step 3: Building the Rich Sauce
Incredible flavor comes from layers, and here the sauce sets the tone. Sauté onions and half the garlic until fragrant and soft – this step unlocks their natural sweetness. Half of the cooked onions join the rice to add moisture and flavor to the filling, while the rest stay for the sauce. Simmer crushed tomatoes with garlic, marjoram, beef bouillon, and a splash of red wine vinegar to marry acidity and savoriness. Thickened and seasoned carefully, the sauce will be spooned over the stuffed cabbage for a beautifully moist finish.
Step 4: Mixing the Flavorful Filling
The filling is a straightforward mixture where ground beef meets rice, onions, garlic, and an egg that holds it all together. Fresh parsley adds a burst of brightness, and seasoning with salt and pepper ensures every bite sings. Mixing thoroughly is crucial so each stuffing portion is uniformly seasoned and ready to envelop in cabbage leaves.
Step 5: Rolling the Cabbage Rolls
This is the cozy part where all your preparations come to life. Place a portion of filling just above the V-notch on each cabbage leaf. Fold the flaps over the filling, then roll tightly but gently to avoid tearing. Arrange the rolls snugly in your baking dish and pour the remaining sauce over the top, ensuring each roll bakes in its delicious tomato bath. This careful assembly makes all the difference for a lovingly structured dish.
Step 6: Baking to Tender, Juicy Perfection
Bake at 350 degrees for about 55 to 60 minutes until the rolls are cooked through and the internal temperature hits 165 degrees. The slow oven heat melds flavors and softens the cabbage perfectly, resulting in a tender, juicy experience that feels like a warm hug on a plate.
How to Serve Golumpki Recipe (Polish Stuffed Cabbage) Recipe
Garnishes
Sprinkle the finished dish with chopped fresh parsley and optionally some dill for a fragrant, fresh burst that contrasts beautifully with the rich sauce. These green highlights make the dish look inviting and add a subtle herbal lift that makes each mouthful pop.
Side Dishes
This hearty main pairs wonderfully with creamy mashed potatoes or buttery egg noodles to soak up the flavorful sauce. A simple cucumber salad with a vinegary dressing or steamed green beans adds a refreshing crunch and brightness to balance all that comforting richness.
Creative Ways to Present
For a family style meal, arrange the rolls attractively in a large baking dish or on a platter, allowing guests to serve themselves. For a special touch, plate individual rolls and drizzle extra sauce artistically. Try topping with a dollop of sour cream or a squeeze of lemon for a lovely contrast that honors traditional Polish flavors.
Make Ahead and Storage
Storing Leftovers
Leftover golumpki keep beautifully in an airtight container in the fridge for up to 3 days. The flavors deepen and marry even more overnight, making leftovers just as delightful as fresh.
Freezing
This recipe freezes exceptionally well, making it a great option for meal prep. Place the cooled, fully cooked cabbage rolls with sauce in a freezer-safe container or bag, separating layers with parchment if needed. They’ll keep up to 3 months. Thaw overnight in the fridge before reheating for best results.
Reheating
Reheat leftovers gently in the oven at 325 degrees covered with foil to retain moisture, or microwave in a covered dish until warmed through. Adding a splash of water or additional sauce before heating helps keep the cabbage tender and prevents drying out.
FAQs
Can I use a different type of cabbage for this Golumpki Recipe (Polish Stuffed Cabbage) Recipe?
Absolutely! Green cabbage is most common, but Savoy cabbage works beautifully thanks to its tender, crinkled leaves, which are easier to roll. Napa cabbage is less traditional but can also be used if you prefer a milder flavor and softer texture.
Do I have to soak the cabbage leaves before rolling?
Blanching the cabbage leaves is key to making them soft and flexible. This step prevents tearing and ensures they cook to tender perfection inside while holding the filling securely.
Can I make this recipe vegetarian?
Yes! Swap the ground beef for a mixture of cooked lentils, mushrooms, or plant-based crumbles. Adjust seasoning accordingly and keep the rice and sauce the same for a delicious vegetarian twist on a classic.
What rice is best for the filling?
Converted or parboiled white rice is ideal because it holds its shape and texture well during cooking and baking, preventing a mushy filling.
Why does the recipe use both onions and garlic in different steps?
Onions and garlic provide layered flavor. Half the onions and garlic go into the filling to flavor the meat and rice, while the rest infuse the sauce for richness. This technique ensures all elements have balanced, complementary tastes.
Final Thoughts
Trying this Golumpki Recipe (Polish Stuffed Cabbage) Recipe is like welcoming a little piece of home-cooked love to your table. With straightforward steps and thoughtful flavors, it’s a dish that invites you to slow down, savor every bite, and celebrate timeless Polish comfort food. Whether you’re cooking for family or sharing with friends, these cabbage rolls will bring warmth to any meal and fill your kitchen with irresistible aromas. Give it a try—you might just find your new favorite cozy classic.
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Golumpki Recipe (Polish Stuffed Cabbage) Recipe
Traditional Polish Golumpki, tender cabbage leaves stuffed with a savory mixture of ground beef, rice, and aromatic herbs, baked in a rich tomato sauce until perfectly tender. This hearty, comforting dish is perfect for family dinners and showcases classic Eastern European flavors.
- Total Time: 1 hour 45 minutes
- Yield: 6 servings
Ingredients
Cabbage and Filling
- 1 large leafy head green cabbage (or Savoy cabbage)
- 3/4 cup uncooked white rice (preferably converted or parboiled)
- 1 pound ground beef (preferably ground chuck)
- 1 large egg
- 1 large onion (finely chopped)
- 7 cloves garlic (chopped, divided)
- 1/4 cup chopped fresh parsley (divided)
- Salt
- Freshly ground black pepper
Sauce
- 1 can (28-ounce) crushed tomatoes
- 1/2 cup water (to rinse out tomato can)
- 1 teaspoon dried marjoram
- 2 teaspoons beef bouillon concentrate (such as Better Than Bouillon)
- 1 teaspoon red wine vinegar (optional, to taste)
- 2 tablespoons canola oil
Other
- Cooking spray
- Chopped fresh dill (optional, for serving)
Instructions
- Preheat Oven and Prepare Dish: Preheat your oven to 350°F (175°C) and spray a 13 x 9-inch baking dish with cooking spray to prevent sticking.
- Prepare the Cabbage: Remove as much of the cabbage core as possible. Boil a large pot of salted water and blanch the whole cabbage for 5-6 minutes or until you can easily peel off 12 large leaves. Use tongs or a knife to assist if needed.
- Cool and Trim Cabbage Leaves: Lay the leaves on a rimmed baking sheet to cool. Once cool enough to handle, cut out the thick central rib in a V-shape to create flaps that will fold over the filling. Set aside the remaining cabbage.
- Cook the Rice: Using the same boiling water, add the uncooked white rice and cook for 6-7 minutes until al dente. Drain and rinse under cold water, then drain again. Transfer rice to a large mixing bowl.
- Prepare the Sauce: Heat canola oil in a saucepan over medium-high heat. Sauté the chopped onion for 4-5 minutes until softened. Remove half the onion and add it to the rice bowl. Add half the garlic to the saucepan onions and cook for 10-15 seconds until fragrant.
- Simmer Sauce: Add crushed tomatoes, water from the tomato can, dried marjoram, and beef bouillon concentrate to the saucepan. Simmer for 10-12 minutes until thickened. Season with salt, pepper, and optional red wine vinegar to taste.
- Start the Filling Assembly: Pour about 1/2 cup of the sauce into the prepared baking dish to create a base.
- Complete the Filling: Add the remaining garlic, ground beef, egg, salt, black pepper, and half the parsley to the rice and onion mixture. Mix thoroughly.
- Form Cabbage Rolls: Divide the filling evenly into 12 portions. On a flat surface, place a cabbage leaf, add one portion of filling near the V-cut, fold the flaps over the filling, and roll the leaf tightly. Place the roll seam-side down in the baking dish.
- Arrange and Sauce: Repeat for all cabbage leaves. Pour the remaining tomato sauce evenly over the rolls.
- Bake: Place the dish in the oven and bake for 55-60 minutes until the internal temperature of the rolls reaches 165°F (74°C).
- Garnish and Serve: Sprinkle remaining chopped parsley and fresh dill over the finished golumpki before serving.
Notes
- Using Savoy cabbage can make rolling easier due to its more flexible leaves.
- Parboiled rice is preferred as it holds shape better and is less likely to become mushy.
- Blanching cabbage leaves is essential to soften them for rolling.
- Red wine vinegar adds a subtle brightness but can be omitted or adjusted based on preference.
- Make sure the filling includes seasoning and fresh herbs for the best flavor.
- Leftover cooked cabbage cores can be saved for soups or salads.
- Prep Time: 30 minutes
- Cook Time: 1 hour 15 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Polish
