Golumpki – Stuffed Polish Cabbage (Gołąbki) – Page 2

Instructions

1. Boil the Cabbage

Remove the core from the bottom of the cabbage.

Place the cabbage in a large pot with 12 cups of water. Cover and set over high heat.

Bring to a boil, then reduce to medium heat.

Cook 3–5 minutes, until leaves are bright green and pliable but not limp.

Remove cabbage from water and let cool on a cutting board until safe to handle.

2. Make the Filling

In a large bowl, combine ground beef, ground pork, grated onion, garlic, lemon peel, beaten egg, and cooked rice.

Mix until well combined.

Refrigerate until ready to use.

3. Make the Tomato Sauce

In a medium pot over medium heat, warm olive oil.

Add grated onion and cook 2 minutes, stirring often.

Add garlic and cook 30–60 seconds until fragrant.

Stir in crushed tomatoes, water, salt, and pepper.

Bring to a boil, then reduce to low and simmer 15 minutes, until slightly thickened.

4. Prepare the Cabbage Leaves

Once cooled, gently separate leaves from the cabbage head.

Using a paring knife, trim and remove the thick stem/membrane from the back of each leaf without cutting through. Discard stems.

5. Prepare the Oven and Baking Dishes

Place oven racks in the upper-middle and lower-middle positions. Preheat to 350°F (175°C).

Spread ¾ cup of sauce in the bottom of a 9×13-inch baking dish and ½ cup sauce in the bottom of a 2-quart baking dish.

6. Stuff and Roll the Cabbage Leaves

Place 2 tbsp filling onto the bottom half of a cabbage leaf.

Fold the bottom over the filling, then fold in the sides.

Roll forward until the filling is completely enclosed.

Repeat with remaining leaves and filling.

Arrange the rolls seam-side down in the prepared dishes.

Pour the remaining sauce evenly over the rolls.

7. Bake

Bake for 50–60 minutes, rotating pans halfway through.

Remove from oven, place on a wire rack, and let rest for 10 minutes.

Garnish with chopped fresh dill if desired, and serve.

Nutrition (per 2 rolls)

Instructions