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Polish Golumpki (Golabki) - Stuffed Cabbage Rolls - Recipe With Pictures

Updated on January 14, 2016
Polish Golumpki (Golabki) - Stuffed Cabbage Rolls
Polish Golumpki (Golabki) - Stuffed Cabbage Rolls | Source
3.7 stars from 86 ratings of Polish Golumpki (Stuffed Cabbage) Recipe

My maternal family line goes back to the areas of Austria, Hungary, and Poland. In the years that I've been doing my family research, some of the recipes that I was brought up with began to make more sense and much more appreciated! As an adult, I now enjoy making these recipes and sharing them with my family in hopes that they continue passing them to their children.

As kids, we called these "pigs in a blanket" and it was a favorite that my Grandmom often made. In our Polish heritage, they're actually called Gołąbki (also known as Golumpki, Gwumpki, and Golabki), but the Slovak areas made the name Halupki more of known name that more people recognize than Golumpki. Some people just call them "stuffed cabbage leaves" or even "cabbage casserole." We call them delicious!

Golumpkis are often served during the Christmas season among those of Polish heritage. Whether you make them during Christmas, or throughout the year, you are sure to love these delicious cabbage stuffed rolls from the kitchen of my grandmother.

Paleo Modification

If you're following a Paleo lifestyle of eating, this recipe is for you with one little modification!

Omit the rice and take several large florets of cauliflower and pulse in a food processor until the cauliflower resembles rice. Use this faux rice in the recipe instead of the rice!

Cook Time

Prep time: 45 min
Cook time: 1 hour
Ready in: 1 hour 45 min
Yields: Serves 6-8
Click thumbnail to view full-size
Steam the head of cabbageCarefully pull off all leaves of cabbage and set asidePlace any broken cabbage leaves in the bottom of the potThoroughly mix the meats, seasonings, uncooked rice, onion, and petite tomatoes together with your hands.Place a spoonful of meat and rice mixture into a cabbage leaf and roll.Carefully stack all cabbage rolls in the pot with the opening facing down.Add tomato sauce and water to the pot; top with a sprinkle of paprika.Place a heat-safe dish on top of the cabbage rolls. This will prevent them from falling apart when they are boiled.Remove the plate after the golumpkis / golabkis are cooked.I hope you enjoy this Polish Golumpki / Golabki recipe!
Steam the head of cabbage
Steam the head of cabbage | Source
Carefully pull off all leaves of cabbage and set aside
Carefully pull off all leaves of cabbage and set aside | Source
Place any broken cabbage leaves in the bottom of the pot
Place any broken cabbage leaves in the bottom of the pot | Source
Thoroughly mix the meats, seasonings, uncooked rice, onion, and petite tomatoes together with your hands.
Thoroughly mix the meats, seasonings, uncooked rice, onion, and petite tomatoes together with your hands. | Source
Place a spoonful of meat and rice mixture into a cabbage leaf and roll.
Place a spoonful of meat and rice mixture into a cabbage leaf and roll. | Source
Carefully stack all cabbage rolls in the pot with the opening facing down.
Carefully stack all cabbage rolls in the pot with the opening facing down. | Source
Add tomato sauce and water to the pot; top with a sprinkle of paprika.
Add tomato sauce and water to the pot; top with a sprinkle of paprika. | Source
Place a heat-safe dish on top of the cabbage rolls. This will prevent them from falling apart when they are boiled.
Place a heat-safe dish on top of the cabbage rolls. This will prevent them from falling apart when they are boiled. | Source
Remove the plate after the golumpkis / golabkis are cooked.
Remove the plate after the golumpkis / golabkis are cooked. | Source
I hope you enjoy this Polish Golumpki / Golabki recipe!
I hope you enjoy this Polish Golumpki / Golabki recipe! | Source

Ingredients

  • 1 lb Ground Beef
  • 1 lb Ground Pork
  • 1 Onion, small, chopped
  • 1 1/2 cups Rice, uncooked
  • 1 tsp Salt
  • 1 tsp Garlic powder
  • 1 tsp Paprika
  • 1/2 tsp Pepper, black
  • 1 can (14.5 oz) Petite Diced Tomatoes, divided into 2 equal portions
  • 1 cup Water
  • 2 cans (14.5 oz) Tomato Sauce
  • 1 Head Cabbage, Cored as much as possible
  • Chives, optional, for garnish
  • Sour Cream, optional, for garnish

Instructions

  1. Core the head of the cabbage. Place the cored head of cabbage in steamer basket large enough to fit the head. Place basket into a stock pot with about an inch of water. Steam the cabbage head until the outer leaves are easy to remove. Continue until all leaves are soft and can be removed easily. Set leaves aside. (Alternately, you can bring salted water to a boil and boil the cabbage head until the leaves are softened.)
  2. In a large bowl, place the ground beef, pork, chopped onions, uncooked rice, salt, paprika, garlic, pepper, and 1/2 of the petite diced tomatoes. Mix together with hands.
  3. In the bottom of a large pot, place any broken cabbage leaves that you may have.
  4. Holding one of the full leaves in one hand, take a large spoon and place the spoonful of mixture near the stem end of the leaf. Fold in the sides of the leaf and roll from the stem end to the outer edge. Gently place the edge side down on top of the broken cabbage leaves. Continue until all are rolled and placed in the pot. You will probably have to stack them, just fit them in on top of another with the edge side down.
  5. Take the two cans of tomato sauce and gently pour over all the wrapped cabbage rolls. (If you prefer, reserve about 1/2 cup to add over golumpkis when they're served). Add in the other half of the petite diced tomatoes. Add in 1 cup of water or reserved water from steaming the cabbage.
  6. Sprinkle a little paprika on top of the sauce.
  7. Place a heat-safe plate upside down on top of the cabbage rolls. This will prevent the cabbage rolls from falling apart when they are being cooked.
  8. Cover and boil slowly for about an hour or until cooked through and tender.
  9. Remove from heat and carefully remove the plate. Use a large spoon to serve.

© 2012 Keely Deuschle

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    • rjsadowski profile image

      rjsadowski 4 years ago

      Your recipe sounds tasty and your pictures make your instructions easy to follow.

    • KDeus profile image
      Author

      Keely Deuschle 4 years ago from Florida

      Thank you, rjsadowski, for checking out this recipe! It is delicious and tastes especially good as leftovers, too! If you try it some time, let me know what you think!

    • toknowinfo profile image

      toknowinfo 4 years ago

      Thanks for sharing this recipe. I only knew them as stuffed cabbage, but it is delicious just the same. This is a dish I certainly will make.

    • KDeus profile image
      Author

      Keely Deuschle 4 years ago from Florida

      Thank you toknowinfo! I hope you enjoy them! Many different nationalities have slightly different variations. I've seen some others, myself, that I want to try, too! Thanks for taking the time to comment!

    • RTalloni profile image

      RTalloni 4 years ago from the short journey

      Well, I am definitely going to be looking over all your recipes now--this is another I'm looking forward to trying. :)

    • KDeus profile image
      Author

      Keely Deuschle 4 years ago from Florida

      RTalloni, awww...thank you! I hope you like this one, too!

    • tammyswallow profile image

      Tammy 4 years ago from North Carolina

      Wow, that is one of my favorite foods! Great recipe. I have Polish and Austrian roots too, with a little irish. I hope these wonderful recipes will be preserved and passed on. I can say Halupki and you would know what I was talking about. Great hub!

    • chef-de-jour profile image

      Andrew Spacey 4 years ago from Near Huddersfield, West Yorkshire,UK

      A wonderful use of the humble cabbage! It has finally found its place! What a fascinating recipe, straightforward enough for even a galumpa like me to try. I love the idea of meat and seasoning within the green leaf - there's a certain primitive magic about that.

      Votes for this fine food hub.

    • KDeus profile image
      Author

      Keely Deuschle 4 years ago from Florida

      Hi Tammy! I have a little Irish in me, too, from my Dad's side! Yes, I sure would know what you meant! Thanks for the comments!

    • KDeus profile image
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      Keely Deuschle 4 years ago from Florida

      Andrew, thanks for the votes! :) It has such wonderful flavors and brings me back to my grandmom's kitchen! Enjoy it!

    • vibesites profile image

      vibesites 4 years ago from United States

      I didn't know any Polish food/drink/delicacy other than kielbasa and vodka (it's of Polish origin), but thanks to you, you give me a glimpse of your Polish heritage through your delicious-looking stuffed cabbage. And I was surprised to discover that rice (obviously a non-Polish foodstuff) is incorporated there. So many delightful discoveries! I like that recipe, it's a meal in itself.

      Voted up and shared. :)

    • KA Pederson profile image

      Kim Anne 4 years ago from Texas

      So this is what I can do with all the cabbage we bought on sale last week! My family also originally from poland! Thanks for sharing!

    • KDeus profile image
      Author

      Keely Deuschle 4 years ago from Florida

      @vibesites, thank you for checking out this recipe and for taking the time to comment! I hope that you get the chance to try this delicious recipe!

      @KA Penderson, it would be a perfect way to use that cabbage! I have fond memories of my grandmother making this and it's comforting to know that she made it because her mom made it! Gives me a little taste of Poland, too! My family originated in the Lopuszna area! One day I'll get there to visit! Thanks for your comments!

    • csgibson profile image

      Craig Gibson 3 years ago from Traverse City Michigan

      They sound delicious. I love to cook so I think that I will try your recipe.

    • KDeus profile image
      Author

      Keely Deuschle 3 years ago from Florida

      Thank you, csgibson! I hope you will try them! Drop me a line after you do and let me know what you think!

    • marion langley profile image

      marion langley 3 years ago from The Study

      Replace the tomato sauce and paprika with cream cheese and bacon and you've got my favorite dish at the hands of my grandmother in the holiday seaon. Comfort food is the best! I get lazy and throw in spicy sausage in place of the other meats. YUM!!! Thanks for writing.

    • BWD316 profile image

      Brian Dooling 3 years ago from Connecticut

      This recipe looks delicious! Once again i like the photo guide you give and good idea using the plate to keep the stuffed cabbage from unraveling. This looks like a great healthy meal! Voted up! #happy2years

    • KDeus profile image
      Author

      Keely Deuschle 3 years ago from Florida

      Hi Marion, Your grandmother's dish sounds delicious, too! I have no restraint when it comes to cream cheese...and bacon, well, that's another weakness. Thanks for leaving a note!

    • KDeus profile image
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      Keely Deuschle 3 years ago from Florida

      Hi Brian, Thank you! I just made this again tonight because we all love it so very much! I would have never thought about the plate, but my grandmother used to use one, so I just follow what she did! Thanks for the vote, too!

    • Marsha Musselman1 profile image

      Marsha Musselman 3 years ago from Michigan, USA

      Yum, brings back many memories. I like how you did your thumbnails, maybe that is what I need to do so the album feature doesn't show up on every photo I posted in one of my hubs.

      I grew up with pigs in the blanket and have even made it for my family some. I've not made it in a long time though.

      Voted up and awesome, cuz it's an awesome food choice. Did you ever have 7 layer casserole? I haven't made that in a while, but I'm thinking of doing a hub on it, although I'd need to make it again to have some pictures of my own. Pinning this also.

    • KDeus profile image
      Author

      Keely Deuschle 3 years ago from Florida

      Hi Marsha! Thank you! I hadn't made these in a really long time, until I came across my Grandmom's recipe again while going through an old cookbook. I don't think I've had 7-layer casserole, but I will look forward to reading your hub when you post it! Thank you so much for voting it up and for pinning!

    • AudreyHowitt profile image

      Audrey Howitt 3 years ago from California

      We are Russian and for us this is Goluptsi--so many wonderful memories around this dish!

    • Glimmer Twin Fan profile image

      Glimmer Twin Fan 3 years ago

      This looks awesome and I will definitely be giving it a try. Maybe tonight since I'm not sure what to make for dinner. Thanks!

    • PegCole17 profile image

      Peg Cole 3 years ago from Dallas, Texas

      This is one of the first dishes I ever made before discovering my heritage is much like yours. My "German" grandmother was actually of Polish descent arriving in this country as a young teen in 1902. Your recipe looks so delicious and your pictures are mouthwatering. I pinned this recipe and shared it on Twitter. Thanks so much for the memories.

    • KDeus profile image
      Author

      Keely Deuschle 3 years ago from Florida

      AudreyHowitt, I have noticed that many of the heritages have some minor differences in their recipe. Is there much of a difference for Goluptsi? I'm glad this took you back to some wonderful memories!

    • KDeus profile image
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      Keely Deuschle 3 years ago from Florida

      Glimmer, I hope you enjoy this as much as I do! It is one of my favorite meals that brings a lot of family memories to me!

    • KDeus profile image
      Author

      Keely Deuschle 3 years ago from Florida

      PegCole17, thank you so much for sharing this recipe! It brings me much joy to bring wonderful memories back for quite a few through this recipe!

    • WriterJanis profile image

      Janis 3 years ago from California

      I've never thought of adding ground pork. Thanks for the suggestion.

    • KDeus profile image
      Author

      Keely Deuschle 3 years ago from Florida

      WriteJanis, You're welcome! I make it with pork sometimes and other times just with ground beef or even ground turkey, omitting the pork. It depends on what I remembered to get at the store! I hope you enjoy it! Thank you for taking the time to read through this recipe!

    • Colleen Swan profile image

      Colleen Swan 3 years ago from County Durham

      Brilliant, My mum used to make these, but I never kept the recipe. nice historical notes and I will use your recipe this weekend. Voted up

    • KDeus profile image
      Author

      Keely Deuschle 3 years ago from Florida

      Colleen, I'm so glad you came across this recipe! I hope it is similar to what you remember. I find it so fascinating from so many of the comments here how many memories a recipe can bring back! Thank you for trying this recipe. I hope you enjoy it!

    • Ilona1 profile image

      Ilona 2 years ago from Ohio

      This is comfort food for me! I always like to see how other people make this favorite.

    • colorfulone profile image

      Susie Lehto 2 years ago from Minnesota

      Your recipe looks great. I love the idea of using faux rice for those who are on a special diet. My mouth is watering for some of this comfort food.

    • sukkran trichy profile image

      sukkran trichy 2 years ago from Trichy/Tamil Nadu

      sounds delicious. thanks for sharing this wonderful recipe. gonna try this one soon.

    • Martha 2 years ago

      I love cabbage rolls aka Pigs in a Blanket. An old friend, who was Polish taught me her family's recipe. The only difference they browned salt pork and use it to drizzle over the top before covering with extra cabbage leaves.

    • Michele 14 months ago

      This is my second time making these cabbage rolls. They're cooking on the stove right now. (Woo-hoo!) The first time, the cabbage rolls couldn't have tasted any better! Five stars and two thumbs way up! I used cauliflower instead of rice, and ground turkey instead of beef and pork. Turned out amazing, and made great leftovers for about 4 days. This time I'm using rice instead of cauliflower. No doubt it will be yummy too. (Oh -- maybe I'm super slow, but it takes me about 2 hours to prep, including steaming the cabbage head and separating the leaves. Hopefully others will be faster.)

    • Tucker 11 months ago

      Made this tonight for my 100% Polish hubby. He was delighted. Did substitute tomato soup for the tomatoes and sauce to match his Mother's version (not my choice, alas. ) This will now be a standard in our home.

    • BuffaloGuy 7 months ago

      My favorite food. Mom had a way of boiling the cabbage leaves so they turned white and got softer.

      Served it with mashed potatoes, carrots, rye bread. Then she used undiluted tomato soup and when the Golumpki came out of the oven, you could pour the soup over the stuffed cabbage.

    • Laurette j. Dembinskihave 6 months ago

      Have always made my cabbage rolls the traditional Ukrainian way but today have had the best golumpki ever!! Will be making some using your very interesting recipe.. one is never too old to try something new.

    • Donusha 4 months ago

      Finally, someone else that cooks then in a pot rather than baked in the oven. This recipe is so similar to my mom and babci, true old fashioned polish style.

    • Michelle from PA 2 weeks ago

      I have a question about this recipe. In the ingredients it mentions to mix 1/2 can of diced tomatoes to the ground beef-pork mix. I cannot find where the other 1/2 can of diced tomatoes is added to recipie. Thank you for posting this recipe. I cannot wait to make it :)

    • KDeus profile image
      Author

      Keely Deuschle 2 weeks ago from Florida

      @michelle from PA, it's hidden in there in step #5 :) Enjoy it! It's on my list to make this week, too!

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