Polish Golumpki (Golabki): Stuffed Cabbage Roll Recipe With Pictures
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 a known name that 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.
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!
- 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
- Core the head of the cabbage. Place the cored head of cabbage in a steamer basket large enough to fit the head. Place the 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 the leaves aside. (Alternately, you can bring salted water to a boil and boil the cabbage head until the leaves are softened.)
- 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 your hands.
- In the bottom of a large pot, place any broken cabbage leaves that you may have.
- Holding one of the full leaves in one hand, using a large spoon, place a spoonful of the 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 leaves 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.
- 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.
- Sprinkle a little paprika on top of the sauce.
- 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.
- Cover and boil slowly for about an hour or until cooked through and tender.
- Remove from heat and carefully remove the plate. Use a large spoon to serve.
© 2012 Keely Deuschle