Classic Golumpki - Savory Polish Stuffed Cabbage Rolls
Experience the rich flavors of Poland with these delightful Golumpki, or stuffed cabbage rolls. A hearty combination of tender cabbage leaves filled with a flavorful blend of ground beef, rice, and aromatic spices, all baked to perfection in a savory tomato and mushroom sauce. Perfect for family gatherings or meal prep, these rolls are not only a comfort food classic but also taste even better when reheated, as the flavors meld beautifully. Serve them alongside creamy mashed potatoes and peas for a satisfying meal that takes you back to traditional Polish kitchens.
8-12
Servings
210
Calories
10
Ingredients
Ingredients
cooked rice
2 cups (cooked)
ground beef
2 lbs (raw)
onion
1/2 cup (minced)
water
1 cup (for mixing)
salt
to taste (seasoning)
pepper
to taste (seasoning)
garlic powder
1 teaspoon (seasoning)
tomato juice
1 (10 ounce) can (as sauce)
mushroom soup
1 (10 ounce) can (as sauce)
cabbage
1 head (for wrapping)
Instructions
1
Begin by removing as much of the core as possible from the head of cabbage. Place the cabbage in a large microwavable bowl with 1/2 cup of water. Microwave on high for about 10 minutes until the leaves are pliable. Remove and carefully peel off the outer leaves. If needed, repeat the process to get enough leaves.
2
Alternatively, you can boil the cabbage: Place the whole head of cabbage in a large pot of boiling water. Carefully remove it after a few minutes, taking off a few softened leaves at a time, and return the remaining cabbage to the pot to soften further, using a large fork to handle it safely.
3
In a large mixing bowl, combine the raw ground beef, cooked rice, minced onion, 1 cup of water, salt, pepper, and garlic powder. Mix everything together thoroughly using your hands until well combined.
4
Take about a hefty tablespoon of the meat mixture and place it at the stem end of a cabbage leaf. Roll the leaf over the filling, folding in the sides as you go to secure the filling inside. Place each roll in a greased baking dish with the seam side facing down. Repeat this process until all the mixture is used.
5
In a separate bowl, whisk together the tomato juice and mushroom soup until smooth. Pour this mixture over the cabbage rolls, ensuring they are well-covered. For an extra flavor boost, consider adding sliced kielbasa around the rolls for additional heartiness.
6
Cover the baking dish with aluminum foil and bake in a preheated oven at 350 degrees Fahrenheit for about 1.5 hours, or until the rolls are fully cooked and flavors have melded.
7
Serve the Golumpki warm, ideally with creamy mashed potatoes and steamed peas for a comforting Polish-inspired meal. These rolls can also be made ahead of time and stored in the refrigerator for 2-3 days, allowing the flavors to deepen.
Nutrition Information
8g
Fat
19g
Carbs
10g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Golumpki?
Golumpki is a traditional Polish dish made of cabbage leaves stuffed with a savory mixture of ground beef and rice, then baked in a sauce.
What meat is used in these cabbage rolls?
This recipe uses 2 lbs of raw ground beef as the primary protein.
Do I need to cook the rice before mixing it with the meat?
Yes, you should use 2 cups of already cooked rice for the filling mixture.
How do I soften the cabbage in the microwave?
Place the cored cabbage in a microwave-safe bowl with 1/2 cup of water and microwave on high for about 10 minutes until the leaves are pliable.
Can I soften the cabbage using boiling water?
Yes, place the whole head in boiling water and remove leaves as they soften, returning the rest of the head to the pot until all leaves are done.
What ingredients are in the sauce?
The sauce is a simple blend of one 10-ounce can of tomato juice and one 10-ounce can of mushroom soup.
What temperature should the oven be set to?
The oven should be preheated to 350 degrees Fahrenheit.
How long does it take to bake Golumpki?
The cabbage rolls should be baked for approximately 1.5 hours covered with foil.
How many servings does this recipe yield?
This recipe makes between 8 and 12 servings.
How many calories are in a serving of Golumpki?
There are approximately 210 calories per serving.
What is the fat content per serving?
Each serving contains about 8g of fat.
How many carbohydrates are in each serving?
Each serving contains 19g of carbohydrates.
How much protein is in a serving of cabbage rolls?
There are 10g of protein per serving.
Why is water added to the meat mixture?
Adding 1 cup of water to the beef and rice mixture helps keep the filling moist and tender during the long baking process.
How do I prevent the cabbage rolls from opening?
Place each roll in the greased baking dish with the seam side facing down to keep them secure.
What is the best way to fold the cabbage leaves?
Place the filling at the stem end, roll the leaf over, and fold in the sides as you go to seal the meat inside.
Can I add extra meat for more heartiness?
Yes, the recipe suggests adding sliced kielbasa around the rolls for an extra boost of flavor and heartiness.
What side dishes go well with Golumpki?
It is traditionally served with creamy mashed potatoes and steamed peas.
Can I make this dish ahead of time?
Yes, you can prepare them in advance; they store well in the refrigerator for 2-3 days.
Does Golumpki reheat well?
Yes, these rolls often taste even better when reheated because the flavors have more time to meld.
What spices are used in the filling?
The filling is seasoned with salt, pepper, and 1 teaspoon of garlic powder.
Should the baking dish be greased?
Yes, the instructions recommend placing the rolls in a greased baking dish.
How much onion is required?
The recipe calls for 1/2 cup of minced onion.
Do I need to cover the dish while baking?
Yes, cover the baking dish with aluminum foil to prevent the rolls from drying out.
How do I remove the core from the cabbage?
Use a sharp knife to cut out as much of the hard central core as possible before softening the leaves.
Is there a specific size for the cabbage?
One large head of cabbage is typically used to yield enough leaves for the meat mixture.
Can I use a different type of soup for the sauce?
While mushroom soup is specified, some variations use tomato soup for a more intense tomato flavor.
What should I do if the inner leaves are still hard?
Repeat the microwaving or boiling process for the remaining head until those leaves become pliable.
Is garlic powder necessary?
Garlic powder provides aromatic seasoning, but you could substitute fresh minced garlic if preferred.
What makes this a 'comfort food' classic?
The combination of tender cabbage, hearty beef, and a savory cream-based sauce makes it a filling, traditional meal.