Name: Golumpki Recipe (Polish Stuffed Cabbage) Recipe
Prep time: 30 min
Cook time: 1 h 15 min
Total time: 1 h 45 min
Cuisine: Polish
Ingredients: 1 large leafy head green cabbage (or Savoy cabbage); 3/4 cup uncooked white rice (preferably converted/parboiled); Salt; 2 tablespoons canola oil; 1 large onion, finely chopped; 7 cloves garlic, chopped, divided; 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 and to taste); Salt and freshly ground black pepper to taste; 1 pound ground beef (preferably ground chuck); 1 pound ground pork; 1 large egg; 1 teaspoon salt; 1/2 teaspoon freshly ground black pepper; 1/4 cup chopped fresh parsley, divided; Chopped fresh dill

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If you’re looking for a comforting, hearty dish that wraps all the cozy flavors of home-cooked goodness into one, look no further than this Golumpki Recipe (Polish Stuffed Cabbage) Recipe. Imagine tender cabbage leaves lovingly hugging a savory filling of seasoned ground beef and rice, baked in a rich tomato sauce that’s just bursting with warmth and flavor. This dish is a beloved staple in Polish kitchens, and once you try it, you’ll understand why it holds such a special place at the family table. Perfect for weekend dinners or sharing with friends, golumpki is like a delicious, edible hug in every bite.

Ingredients You’ll Need

A group of cooking ingredients is arranged on a white marbled surface. On the left, a large green cabbage with visible veiny leaves lies whole. Next to it, a small glass bowl filled with chopped white onions sits near a small square piece of pale yellow butter in a glass container. A clear glass cup of light yellow canola oil stands nearby, accompanied by a bowl of peeled garlic cloves. In the center, a large round bowl contains bright red crushed tomatoes, and a smaller glass holds pinkish water taken from rinsing a tomato can. Below, a small round dish holds a dark brown paste labeled beef bouillon, placed between two black plastic trays, each holding fresh-looking pink ground beef and ground pork. Small bowls with uncooked light beige rice, green chopped parsley, and fresh dill add color contrast. Finally, glass containers of salt and pepper, marjoram, and a single brown egg complete the scene, all spread neatly with black text labels identifying each ingredient. Photo taken with an iphone --ar 4:5 --v 7

Gathering the right ingredients is half the fun with this Golumpki Recipe (Polish Stuffed Cabbage) Recipe. Each one plays a vital role—whether it’s the softness of the cabbage, the hearty texture from the meat and rice, or the savory depth of the tomato sauce, every ingredient is simple yet essential to achieving that authentic, mouthwatering result.

Cooking spray: For greasing your baking dish and ensuring the cabbage rolls don’t stick as they bake.
Salt: Enhances all the flavors and balances the sweetness of the tomato sauce.
1 large leafy head green cabbage (or Savoy cabbage): The star wrapper that becomes tender and pliable after blanching—key to those beautiful rolls.
3/4 cup uncooked white rice (preferably converted/parboiled): Provides a slight chew and absorbs flavors but won’t turn mushy inside the filling.
2 tablespoons canola oil: To soften the onions and build the rich sauce base.
1 large onion (finely chopped): Adds sweetness and depth to both the filling and sauce.
7 cloves garlic (chopped, divided): For that irresistible aromatic punch, split between filling and sauce.
1 can (28-ounce) crushed tomatoes: Creates the luscious, tangy sauce that ties everything together.
1/2 cup water: Used to rinse out the tomato can so none of that flavorful juice goes to waste.
1 teaspoon dried marjoram: Gives a subtle herbal note that complements the meaty filling beautifully.
2 teaspoons beef bouillon concentrate: Intensifies the savory richness of the sauce.
1 teaspoon red wine vinegar (optional): Adds a gentle, bright kick to balance the sauce’s sweetness if you like.
1 pound ground beef (preferably ground chuck): The hearty protein base of the filling, full of flavor and texture.
1 pound ground pork: Adds a bit of sweetness and moisture for the perfect bite.
1 large egg: Acts as the glue that holds the filling together when rolling.
Freshly ground black pepper: Provides just the right amount of warm heat throughout.
1/4 cup chopped fresh parsley (divided): For freshness and a pop of color, both inside and on top.
Chopped fresh dill (optional, for serving): A classic garnish that adds brightness and an authentic Polish touch.

How to Make Golumpki Recipe (Polish Stuffed Cabbage) Recipe

Step 1: Preparing the Cabbage Leaves

Start by trimming the cabbage core so you can separate the leaves easily. The trick is to blanch the whole head in salted boiling water just until the leaves become soft enough to peel off without tearing—usually about 5 to 6 minutes. Once cooled, carefully trim out the thick ribs in a V-shape to make rolling smoother. These prepped leaves create the perfect tender base for your filling.

Step 2: Cooking the Rice

Don’t toss the cabbage water just yet! Use it to cook your rice until it’s just al dente—meaning it has a gentle bite but isn’t fully soft. This little extra step ensures your filling won’t be mushy and keeps those lovely contrasting textures inside each golumpki.

Step 3: Making the Tomato Sauce

In a saucepan, heat canola oil and sauté half of the chopped onions until soft and fragrant. Add half of your garlic and cook briefly before stirring in crushed tomatoes, the water you rinsed out of the can, marjoram, and beef bouillon for a rich, thick sauce. Let it gently simmer for 10 to 12 minutes, seasoning with salt and pepper, and add red wine vinegar if you like a hint of tanginess.

Step 4: Preparing the Filling

Mix the cooked rice in a large bowl with the remaining sautéed onions, garlic, ground beef, ground pork, egg, salt, pepper, and half of the chopped parsley. Make sure all ingredients are combined well, so every bite delivers perfect harmony between the meat, herbs, and rice.

Step 5: Assembling the Cabbage Rolls

Lay a cabbage leaf flat, place a generous spoonful of filling above the V-cut area, then fold the flaps over and roll tightly. Arrange each roll snugly in your baking dish, which you have prepped with a bit of sauce from earlier. Once all rolls are nestled in their cozy bed, pour the remaining sauce over the top to keep them moist and flavorful as they bake.

Step 6: Baking to Perfection

Bake at 350 degrees Fahrenheit for about 55 to 60 minutes, or until an instant-read thermometer shows 165 degrees in the center of your rolls. The sauce should be bubbling gently and the cabbage tender. This slow baking process melds all the flavors and textures into pure comfort food magic.

How to Serve Golumpki Recipe (Polish Stuffed Cabbage) Recipe

The image shows a white rectangular baking dish filled with eleven tightly wrapped cabbage rolls arranged in three rows. Each roll is wrapped in pale green cabbage leaves with white veins, giving them a soft and smooth texture. The cabbage rolls vary slightly in color, some appearing a bit more translucent with hints of the filling visible underneath, while a few have a deeper green shade. The dish is placed on a white marbled surface, which adds a clean and elegant background to the presentation. photo taken with an iphone --ar 4:5 --v 7

Garnishes

A sprinkle of fresh parsley and a little chopped dill on top after baking instantly brightens the dish and adds that classic Polish flair. The fresh herbs bring an aromatic freshness that balances the richness of the sauce and meat filling beautifully.

Side Dishes

Golumpki pairs wonderfully with simple sides like buttery mashed potatoes, crusty rye bread, or even a fresh cucumber salad. These accompaniments can help soak up extra sauce and add contrasting textures to your meal.

Creative Ways to Present

For a special occasion, slice your golumpki rolls and layer them in a casserole with extra sauce and cheese, then bake until bubbly for a comforting twist. Alternatively, serve individual rolls on vintage Polish pottery with a dollop of sour cream for an authentic and charming presentation everyone will adore.

Make Ahead and Storage

Storing Leftovers

Golumpki leftovers are like little gifts of flavor the next day. Store them in an airtight container in the refrigerator for up to 4 days. The flavors actually deepen with time, making it a great dish to prepare in advance.

Freezing

If you want to keep golumpki rolls on hand for longer, freeze them uncooked or fully cooked in a freezer-safe container. Make sure to separate layers with parchment paper to prevent sticking. They will last beautifully for up to 3 months.

Reheating

Reheat frozen or refrigerated rolls in the oven at 350 degrees, covered with foil to keep moisture in. You can also microwave them covered for a quick fix. Either way, they’ll retain their tenderness and rich sauce goodness.

FAQs

Can I use other types of cabbage for this Golumpki Recipe (Polish Stuffed Cabbage) Recipe?

Yes! While green cabbage is traditional, Savoy cabbage works wonderfully too, especially if you want a slightly more tender and crinkly leaf that folds nicely around the filling.

Is it possible to make this dish vegetarian?

Absolutely. Substitute the ground beef and pork with a mixture of cooked lentils, mushrooms, or plant-based meat alternatives, and be sure to use vegetable broth instead of beef bouillon in the sauce.

Can I prepare the filling ahead of time?

Definitely. Mixing the filling a day ahead allows the flavors to meld even more, making your golumpki even tastier when rolled and baked the next day.

What if I don’t have red wine vinegar?

No worries! The red wine vinegar is optional and mainly adds a hint of brightness. You can skip it or substitute with a teaspoon of lemon juice or apple cider vinegar to achieve a similar effect.

How do I know when the golumpki rolls are fully cooked?

Use an instant-read thermometer to check: the internal temperature should reach 165 degrees Fahrenheit. This ensures the meat is cooked fully and the rolls are safe and delicious to eat.

Final Thoughts

Making this Golumpki Recipe (Polish Stuffed Cabbage) Recipe is like inviting a piece of Polish comfort into your kitchen. The warmth, the flavors, and the love wrapped up in each tender roll make it a dish you’ll want to share again and again. Trust me, once you try it, this will become one of your all-time favorites to cook and savor.

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