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
