Best 9 Polish Stuffed Cabbage Golumpki Recipes

GOLUMPKI - STUFFED POLISH CABBAGE (GOłąBKI)

Steps:

• Remove the stalk from the bottom of the cabbage head.
• Place the cabbage in a large pot filled with 12 cups of water. Cover and place over high heat.
• Bring to a boil and then reduce the heat to medium. Continue to cook until the cabbage leaves become bright green and pliable, about 3-5 minutes. The leaves should not be limp, they should hold their shape.
• Remove cabbage from water and place on a cutting board until it's cool enough to handle.
• In a large bowl combine ground beef, pork, onion, garlic, grated lemon peel, egg, and rice. Place in refrigerator until ready to use.
• In a medium pot over medium heat add oil. Once simmering, stir in grated onion and cook, stirring frequently, for 2 minutes. Then, add garlic and cook until fragrant, about 30-60 seconds. Pour in crushed tomatoes, water, salt, and pepper and increase heat to high. Once bubbling, reduce heat to low and simmer tomatoes for 15 minutes.
• Once the cabbage has cooled, remove the leaves from the cabbage head.
• Using a paring knife, cut the thick stem or membrane from the back of each leaf. Be careful not to cut through the leaf.
• Move oven racks to upper-middle and lower-middle positions. Preheat oven to 350 degrees F.
• You will need a 9x13-inch baking dish and a smaller, 2-quart baking dish for this recipe. Spread ¾ cup of sauce in the bottom of a 9x13-inch dish and ½ cup sauce in the bottom of the 2-quart baking dish.
• Place 2 tablespoons of filling on the bottom half of a cabbage leaf.
• Fold up the bottom part of the cabbage leaf.
• Then, fold in the sides.
• Next, roll forward until the cabbage leaf completely covers the filling. Repeat with remaining cabbage leaves and filling.
• Place the stuffed cabbage leaves into prepared pans in neat rows. Pour the remaining sauce evenly over the cabbage rolls.
• Bake for 50-60 minutes, rotating pans halfway through baking.
• Place pans on a wire rack and cool for 10 minutes. Sprinkle with chopped fresh dill (optional) and serve.

GOLUMPKI (GOłąBKI, STUFFED CABBAGE)

Steps:

• Preheat oven to 350 degrees F.
• Put cabbage head in a large stock pot, add water to cover and then add white vinegar to the water.
• Place on stove on high heat and cover, bringing to a boil.
• Gently boil cabbage until leaves of cabbage soften and become pliable.
• Remove from stove and drain water from the pot. Set aside and allow cabbage head to cool.
• Once cabbage is cooled, remove the leafs from the cabbage head. Take a paring knife and cut the lower portion of the "vein" from the leaf. This vein is very tough and needs to be removed. It will make it much easier to roll the meat mixture in the cabbage leaf. Continue to do this until you remove as many leaves from the cabbage as you can.
• In a large mixing bowl combine ground chuck, sausage, crumbled bacon, chopped onion, egg, rice, bread crumbs and finally add the salt and pepper. Make certain to thoroughly combine the ingredients together. The "meat" mixture will be a similar consistency to meatloaf. It should be nice and moist. If it seems dry, add an additional egg.
• Lay a cabbage leaf down on a flat surface thus allowing you to roll it easier. Take some of the meat mixture and form into a large meatball. You may make these as large or as small as you prefer therefore choose the size of your preference. Place the meatball in the center of the cabbage leaf. Wrap the cabbage leaf around the meat mixture (see video above).
• Place the stuffed cabbage in a roaster with the wrapped edges down in the roaster. Repeat this process placing the Golumpki next to each other, until all of the meat mixture is used up.
• Mix tomato soup, tomato paste and also a pinch of sugar.
• Pour tomato soup mixture over the top of the stuffed cabbage and reserve a small amount to be used in the next step.
• If you have cabbage leaves remaining, cover the entire top of the stuffed cabbage in the roaster.
• Pour remaining tomato soup mixture on top of the cabbage that you lined the tops of the stuffed cabbage. This step will help steam the Golumpki that lies below and therefore will keep them nice and moist.
• Put a lid on top of the roaster and bake for approximately 1 1/2 hours.

GOłąBKI (POLISH STUFFED CABBAGE)

Steps:

• Gather the ingredients.
• Fill a large pot with water, bring to a boil, and salt it .
• With the help of a sharp paring knife, remove the core from the cabbage by cutting around it. Remove and discard it.
• Carefully place the whole head of cabbage in the boiling water.
• Cover the pot and cook the head of cabbage for 3 minutes, or until softened enough to pull off individual leaves. You'll need 18 leaves in total.
• When leaves are cool enough to handle, use a paring knife to cut away the thick center stem from each leaf. Be careful not to cut all the way through.
• After retrieving 18 leaves, chop the remaining cabbage and place it in the bottom of a casserole dish with a lid or a Dutch oven .
• Heat up a large skillet, melt the butter, and add the chopped onion. Cook until tender and remove from the heat to let them cool off.
• Mix the cooled onion with the beef, pork, cooked rice, garlic, salt, and black pepper until well combined. Don't overmix or the meat will become tough.
• Flatten a cabbage leaf on a cutting board or work surface and place about 1/2 cup of the meat filling.
• Flip the right side of the leaf to the middle, then flip the left side.
• Flip the bottom of the leaf to obtain an envelope-shaped figure. The unstuffed part of the leaf will be triangular in shape.
• Tuck the leaf away from you to encase the meat and make a neat little roll.
• Repeat the process with all the leaves.
• Heat the oven to 350 F.
• Place the cabbage rolls, seam down, on top of the chopped cabbage in the casserole dish or Dutch oven. Season each layer with salt and pepper.
• Pour the beef stock over the rolls, cover, and place in the oven.
• Bake for 1 hour or until cabbage is tender and meat is cooked.
• Serve with a drizzle of sour cream , or alternatively, mix the pan juices with the sour cream and ladle it over the cabbage rolls. Enjoy.

CLASSIC GOłąBKI: POLISH STUFFED CABBAGE ROLLS WITH TOMATO SAUCE (PORK & RICE)

Steps:

• Wash the cabbage under running water. Even though the inside is usually clean (the outer leaves protect the inside), you might want to clean it anyway. Remove the tough outer leaves and discard them. Separate the inner leaves and wash them under running water.
• Cut out the stalk from the head.
• Grab a large cooking pot, large enough for the whole cabbage head to fit. Pour water in and bring it to boil. Add a solid pinch of salt and sugar and stir.
• Blanch the cabbage head in the boiling water, core side down. After a few minutes (2-3), the leaves should peel off easily. If not - cook it for a few more minutes.
• Remove cabbage to a baking tray, but keep the water in the pot.
• (Optional) To keep a more vibrant colour, you can place the leaves into ice water - that will slow down the cooking process.
• Set ten best leaves (largest, unbroken) aside. Using a paring knife, cut the main 'vein' out from each cabbage leaf and trim from the bottom with a knife.
• Peel an onion and dice it finely. Finely chop the garlic with a knife.
• Heat up a tablespoon or two of oil, add in chopped onion. When it turns golden, add chopped garlic and fry for another 1-2 minutes. Set aside to cool.
• In a large bowl, combine the ground meat, cooked rice, a tablespoon marjoram, and cooled down onion/garlic.
• Season with salt and pepper, mix thoroughly - no special tools are necessary, you can use your hands. This mass will be our stuffing.
• Lay the cabbage leaf flat. Place about ¼-⅓ cup of meat mixture in the centre of a cabbage leaf. Gather the edges of the cabbage inwards and roll it tightly. Continue until you have 10 decent-sized rolls.
• Line the bottom of the large cooking pot with some of the remaining pre-cooked leaves - this prevents the dish from burning.
• Place the cabbage rolls in the pot, in layers, one on top of another. Cover with a layer of remaining leaves.
• Pour the stock in. Cook on a medium heat, covered for about 40-50 minutes until the cabbage is tender. Not every cabbage is the same, you'll have to check how soft it is as you go.
• When the cabbage rolls are nearly done, let's make the tomato sauce.
• Melt the butter in a saucepan. When melted, add in the flour. Whisk together and cook for a bit until it gains some colour.
• Pour in around a cup (250 ml) of the stock that got made from cooking the cabbage rolls. Bring to a boil, then reduce the heat.
• Pour in 2 cups of tomato passata/purée and add a tablespoon of tomato paste. Bring to a boil yet again, then reduce the heat to a minimum.
• Season with salt and ground pepper. If the tomatoes are too acidic, add a pinch of sugar to balance the flavours.
• Continue cooking until you reach a desired thickness.
• Serve cooked cabbage rolls, with tomato sauce on top or on the side.
• Garnish with some freshly chopped dill or parsley leaves.

GOLABKI (STUFFED CABBAGE ROLLS)

Steps:

• Bring a large pot of lightly salted water to a boil. Place cabbage head into water, cover pot, and cook until cabbage leaves are slightly softened enough to remove from head, 3 minutes. Remove cabbage from pot and let cabbage sit until leaves are cool enough to handle, about 10 minutes.
• Remove 18 whole leaves from the cabbage head, cutting out any thick tough center ribs. Set whole leaves aside. Chop the remainder of the cabbage head and spread it in the bottom of a casserole dish.
• Melt butter in a large skillet over medium-high heat. Cook and stir onion in hot butter until tender, 5 to 10 minutes. Cool.
• Stir onion, beef, pork, rice, garlic, 1 teaspoon salt, and 1/4 teaspoon pepper together in a large bowl.
• Preheat oven to 350 degrees F (175 degrees C).
• Place about 1/2 cup beef mixture on a cabbage leaf. Roll cabbage around beef mixture, tucking in sides to create an envelope around the meat. Repeat with remaining leaves and meat mixture. Place cabbage rolls in a layer atop the chopped cabbage in the casserole dish; season rolls with salt and black pepper.
• Whisk tomato soup, tomato juice, and ketchup together in a bowl. Pour tomato soup mixture over cabbage rolls and cover dish wish aluminum foil.
• Bake in the preheated oven until cabbage is tender and meat is cooked through, about 1 hour.

POLISH STUFFED CABBAGE ROLLS (GOLABKI / GOLUMKIES / GOLUMPKIS)

Steps:

• Cut 12 large leaves off of cabbage head, cover leaves with boiling water, let stand until leaves are limp (2-3 minutes); then drain OR core cabbage head, and boil cabbage until leaves are tender enough to remove easily (10-15 minutes), very carefully remove 12 large leaves (You may have to peel the outer layers first and then return the cabbage to cook and continue peeling the leaves until all are done); then drain.
• Mix beef, pork, rice, egg, milk, seasonings, and vegetables.
• Preheat oven to 350°F.
• Put 1-4 tablespoons (depending on size of leaf) of meat mixture in center of each leaf; tuck in sides and roll to cover meat (I roll any leftover filling into meatballs and cook them with the cabbage rolls).
• Place, seam side down in baking dish.
• Mix tomato sauce with the sugar; pour over rolls.
• Cover and bake for 45-60 minutes.

POLISH GOLOBKI (GAWUMPKI)

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bring a large pot of water to a boil. Boil cabbages until leaves are falling off. Remove leaves from water as they peel off and set aside.
• Melt margarine in a large skillet. Cook onions in margarine until translucent, 5 to 7 minutes.
• Mix cooked onions, ground beef, chicken with rice soup, rice, eggs, marjoram, salt, and pepper in a bowl.
• Take a cabbage leaf, lay it flat, and trim the thickest part towards the bottom of the leaf to make it easier to roll; repeat with all leaves. Take the darker outside leaves and line the bottom of the roasting pan with them.
• Scoop a portion of the beef meat mixture into a leaf and wrap the leaf around the mixture, enveloping the meat completely. Repeat until all of the beef mixture is used. Arrange the stuffed cabbage leaves into the roasting pan. Top with any remaining cabbage leaves. Cover the roasting pan with aluminum foil.
• Bake in preheated oven for 1 hour 45 minutes. Remove aluminum foil, peel back the top layer of extra cabbage leaves, and pour golden mushroom soup over the stuffed cabbage leaves. Replace top cabbage leaves, return roasting pan to oven, and continue baking until the soup is hot, about 15 minutes.

GALABKI (REAL POLISH STUFFED CABBAGE)

Steps:

• 1. Golabki Filling: 1. Cook your rice according to package directions. 2. While rice is cooking, Slice rind from salt pork. 3. Dice the salt pork and place in large frying pan. 4. Melt down until salt pork browns. 5. Remove salt pork with slotted spoon, leaving drippings in the pan. Dispose of browned salt pork 6. Add onions to drippings and saute' until soft. 7. Put ground beef in large bowl and add cooked rice, salt and pepper. 8. Remove cooked onions from drippings with slotted spoon when soft, leaving drippings in the pan. Add onions to the meat mixture.
• 2. In a large pot, add the tomatoes breaking them up. Heat slowly.
• 3. Fill another very large stock pot with water, enough to cover cabbage heads. Bring to a boil. Add cored cabbage heads to the boiling water. Bring to a boil again and cook cabbage until leaves are pliable. Remove cooked cabbage into colander to drain. Separate leaves. DO NOT discard torn or outer leaves!!
• 4. You will need another VERY large stock pot. Put the salt pork rind fat side down on the bottom of the pot. Spoon salt pork drippings in, enough to cover the bottom of the pot. Take the large "extra" cabbage leaves and layer on top of the salt pork and drippings (this will prevent the stuffed cabbages from sticking during cooking).
• 5. Trim thick vein off of the back of the cabbage leaf. Place mounded tablespoon of meat mixture on the cabbage leaf (the amount is dependent on the size of the leaf being used so it could be more or it could be less), closest to the veined end of the leaf. Roll the end of the leaf over the meat, fold the sides in and continue rolling. Continue until all cabbage leaves are stuffed.
• 6. Layer the stuffed cabbages into the prepared pot. Shred the remaining cabbage leaves and spread over the top layer of stuffed cabbages. Pour the warmed tomatoes over the layer of shredded cabbage. Cover pot. Slowly bring to a gentle bubble. Turn down and simmer slowly for 4 hours, until cabbage is done.
• 7. **NOTE: We have also done this using a big turkey enameled roaster with lid in the oven and it works great. You do everything the same using the roaster instead of the stock pot and bake covered in the oven at 350 for 3-4 hours. Enjoy!!

GOLUMPKI - POLISH STUFFED CABBAGE ROLLS

Steps:

• Take as much core out of the head of cabbage as possible. Place in a microwavable bowl with 1/2 cup of water. Put in microwave. Set for about 10 minutes. Carefully take out of microwave and pull off as many leaves that will come off easily. Repeat process for more leaves.
• OR.
• Place head of cabbage in a pot of boiling water. Be very careful taking the head out to take a few leaves off at a time and replacing it back into the water. I use a large serving fork to stab it in the core area.
• Put your ground beef in a large bowl. Add 2 cups cooked rice, the minced onion, 1 cup of water, salt, pepper and 1 teaspoon of garlic powder or double if you like that flavor. Mix with hands. Take a hefty size tablespoon full and place on stem end of a cabbage leaf. Bring each side of leaf over into middle and roll. Place roll in baking dish (sprayed with PAM) with the seam side down. Repeat until all meat is used.
• Pour your tomato juice into a bowl. Add the mushroom soup and whisk these together until smooth. Pour over top of rolls. An added delicious treat is to place sliced kielbasa around the cabbage rolls if you wish. Cover with foil and bake about 1 1/2 hours on 350 degrees.
• These are great served with mashed potatoes and peas.
• They are even better a few days later. You can bake these ahead and put them in the refrigerator 2-3 days. The flavor all comes together.