Stuffed Polish Cabbage (Golumpki)

In the heart of traditional Polish cuisine lies a dish that embodies the warmth of home and the richness of family traditions. Golumpki, or stuffed Polish cabbage rolls, is a recipe passed down through generations, offering a taste of comfort and the embrace of home-cooked meals. Whether you’re of Polish descent or simply a culinary explorer, making Golumpki is a delightful journey into the essence of Polish cooking. Today, I’ll guide you through preparing this heartwarming dish, which combines simple ingredients with robust flavors, creating a meal that’s both satisfying and nourishing.

Ingredients:

For the Cabbage:

  • 1 large green cabbage

For the Filling:

  • 1 pound lean ground beef
  • ½ pound ground pork
  • ½ small yellow onion, grated
  • 4 large garlic cloves, grated
  • 1 teaspoon grated lemon peel (from 1 lemon)
  • 1 large egg, beaten
  • 2 cups cooked rice

For the Tomato Sauce:

  • 1 tablespoon extra virgin olive oil
  • ½ small yellow onion, grated
  • 3 large garlic cloves, grated
  • 28 ounces crushed tomatoes
  • ½ cup water
  • 1 teaspoon salt
  • ¼ teaspoon black pepper

For Serving:

  • Chopped fresh dill (optional)

Instructions:

Boil the Cabbage:

  1. Begin by removing the stalk from the bottom of the cabbage.
  2. Boil the cabbage in a large pot of water until the leaves are bright green and pliable, about 3-5 minutes.
  3. Remove the cabbage and let it cool.

Prepare the Filling:

  1. In a large bowl, combine the ground beef, pork, grated onion, garlic, lemon peel, egg, and cooked rice.
  2. Chill the mixture until you’re ready to use it, allowing the flavors to meld.

Make the Tomato Sauce:

  1. Heat the olive oil in a saucepan and sauté the grated onion and garlic until fragrant.
  2. Add the crushed tomatoes, water, salt, and pepper to the pan.
  3. Simmer the sauce for 15 minutes, allowing it to thicken slightly.

Prep the Cabbage Leaves:

  1. Carefully detach the leaves from the cooled cabbage.
  2. Trim the thick stem from each leaf to ensure easy rolling.

Preheat Oven and Prepare Baking Dishes:

  1. Preheat your oven to 350°F (175°C).
  2. Grease a 9×13-inch baking dish and a smaller 2-quart baking dish with some of the tomato sauce.

Stuff and Roll Cabbage Leaves:

  1. Place a portion of the filling onto each cabbage leaf.
  2. Fold in the sides and roll the leaf to enclose the filling.
  3. Arrange the stuffed cabbage rolls in the prepared baking dishes.

Bake:

  1. Pour the remaining tomato sauce over the rolls in the baking dishes.
  2. Bake for 50-60 minutes until the rolls are cooked through.
  3. Allow the Golumpki to cool slightly before serving.

Garnish and Serve:

  1. If desired, garnish the baked Golumpki with chopped fresh dill to add a fresh, herby flavor that complements the rich tomato sauce.

Conclusion

Preparing Golumpki is more than just cooking; it’s an act of love and a tribute to tradition. The process, from boiling the cabbage to baking the rolls, is a dance of flavors and aromas that fill your kitchen with warmth. This dish, with its tender cabbage, savory filling, and rich tomato sauce, promises a comforting and fulfilling meal. Whether shared at a family dinner or enjoyed as a cozy meal on a chilly evening, Golumpki is a celebration of the simple pleasures that home-cooked meals bring into our lives. So gather your ingredients, and let’s embark on this culinary adventure together, creating memories and delicious meals one cabbage roll at a time.

Stuffed Polish Cabbage (Golumpki)

Ingredients:
For the Cabbage:
1 large green cabbage
For the Filling:

1 pound lean ground beef
½ pound ground pork
½ small yellow onion, grated
4 large garlic cloves, grated
1 teaspoon grated lemon peel (from 1 lemon)
1 large egg, beaten
2 cups cooked rice
For the Tomato Sauce:

1 tablespoon extra virgin olive oil
½ small yellow onion, grated
3 large garlic cloves, grated
28 ounces crushed tomatoes
½ cup water
1 teaspoon salt
¼ teaspoon black pepper
For Serving:

Chopped fresh dill (optional)

Instructions:

Boil the Cabbage:

Remove the stalk from the bottom of the cabbage.
Boil the cabbage in a large pot of water until leaves are bright green and pliable (3-5 minutes).
Remove and let cool.
Prepare the Filling:

In a large bowl, mix ground beef, pork, grated onion, garlic, lemon peel, egg, and cooked rice. Chill until ready to use.
Make the Tomato Sauce:

In a saucepan, sauté grated onion and garlic in olive oil until fragrant.
Add crushed tomatoes, water, salt, and pepper. Simmer for 15 minutes.
Prep the Cabbage Leaves:

Detach leaves from the cooled cabbage.
Trim the thick stem from each leaf.
Preheat Oven and Prepare Baking Dishes:

Preheat oven to 350°F (175°C).
Grease a 9×13-inch baking dish and a smaller 2-quart baking dish with tomato sauce.
Stuff and Roll Cabbage Leaves:

Place a portion of the filling on each cabbage leaf, then fold and roll.
Arrange the stuffed cabbage rolls in the prepared baking dishes.
Pour the remaining tomato sauce over the rolls.
Bake:

Bake for 50-60 minutes until the rolls are cooked through.
Allow to cool slightly before serving.
Garnish with chopped fresh dill if desired.
Preparation Time: 45 minutes | Cooking Time: 60 minutes | Total Time: 1 hour 45 minutes

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