Spice up your dinner with our delicious golumpki stuffed cabbage rolls recipe! Our instructions and ingredients will help you quickly make this traditional Polish dish.
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The classic Polish dish, golabki (gołąbki) or golumpki, consists of rice and meat filling wrapped in cabbage. The rolls are finished by baking them in a tomato sauce until tender and flavorful.
This dish is an excellent choice for anyone looking for comfort food that is both hearty and delicious. The combination of juicy meat, tender rice, and flavorful seasonings makes these cabbage rolls irresistible to many people.
Not only is golumpki a satisfying dish, but it's also relatively easy to make at home.
Ingredients
This recipe is very versatile and can be made with various ingredients. However, it usually includes rice, ground pork, and cabbage.
For this version, you'll need the following items:
- cabbage leaves
- ground pork
- olive oil
- onion
- garlic
- cooked rice
- Worcestershire sauce
- Dijon mustard
- egg
- tomato pureé
Scroll down to the recipe card for quantities.
Instructions
Before you begin cooking, have all the ingredients measured out and prepared. This will save time and ensure everything is ready to go when you need it.
Boil the leaves of cabbage in a large pot for two minutes, drain, and set aside.
Add olive oil, onion, and garlic, and cook until soft for two minutes in a separate medium skillet.
Stir and cook the ground pork until the meat is fully cooked.
Add the rice, Worcestershire sauce, mustard, and egg.
Stir the added ingredients into the pork well. Season with salt and pepper, if desired.
Cut the thick vein from the bottom of each cooked cabbage leaf with a paring knife to create a v-shaped cut.
Spoon ⅓ cup of the pork mixture onto each cabbage leaf, fold in the sides, and roll up to fully enclose the filling.
Place the rolls seam-side down in a greased casserole baking dish. Pour tomato puree over the rolls and sprinkle with optional sugar.
Cover the baking dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes. When done, remove from the oven and let cool for a few minutes before serving.
Variations
While the traditional golumpki cabbage roll recipe calls for ground pork or beef, rice, and tomato sauce stuffed in blanched cabbage leaves, there are countless ways to put a personal spin on this hearty meal.
- Make it low-carb. Replace the traditional recipe with cauliflower rice.
- Add vegetables. Mix vegetables like green beans or carrots into the meat mixture.
- Up the nutrition. Use quinoa instead of rice as it has more nutrients.
- Change the meat. Try using other types of ground meat like turkey or chicken. A blend of different meats is also a good option.
- Make it vegetarian. Substitute tofu or mushrooms for meat.
- Add more flavor. Incorporating different herbs and spices, such as paprika or thyme, into the filling adds more depth.
These are just a few of the options you can try. Feel free to get creative with new ingredients or techniques.
Tips
Here are a few tips for making this Polish golumpki recipe.
- The rice should be slightly undercooked to finish cooking inside the cabbage rolls. It's also important to rinse the cooked rice with cold water to stop it from continuing to cook and becoming mushy.
- Arrange the prepared rolls tightly in the baking dish, so they don't unravel during cooking.
- Choose a fresh cabbage head with large pliable leaves that are easy to work with. Blanching the leaves in boiling water for a few minutes will make them easier to roll.
- Mix the filling ingredients thoroughly to ensure that the flavors blend nicely.
Serving suggestions
Polish golumpki is a hearty and savory dish that will satisfy any appetite. They go well with scalloped potatoes or potato soup for an incredibly filling meal. The potato's creamy texture complements the tomato-based sauce's slightly tangy taste.
For those who prefer something lighter, steamed vegetables are great accompaniments. Some people like to serve baked cabbage rolls with pickled beets or sauerkraut as it helps cut through the heaviness of the meal. Others like to add a simple salad such as radish salad or a green bean tomato salad.
To take this dish up another level, try serving it with homemade sour cream sauce. This adds an extra layer of richness and tanginess that brings out all of the flavors in each bite. You can even mix in some chopped dill for added freshness and depth.
You can also top the rolls off with extra tomato sauce or sour cream. To enjoy your Golumpki even more, consider serving it with some crusty bread or a light salad. A simple salad such as a radish salad or a green bean tomato salad goes well on the side.
Storage
Polish cabbage rolls can also be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat leftovers by steaming, baking, or microwaving until heated through.
If you plan on storing them for more than a few days, it’s best to freeze them. To do this, wrap each roll individually in plastic wrap or aluminum foil and place them in an airtight container or freezer bag. When ready to reheat, remove the desired number of rolls from the freezer and thaw overnight in the refrigerator before reheating in the oven or microwave.
FAQ
To make a vegetarian version, the beef can be replaced with plant-based proteins such as lentils or tempeh. The rice can also be replaced with quinoa, bulgur wheat, or a combination of grains for added texture and flavor. Additionally, you can add mushrooms, carrots, onions, and other vegetables to the filling for extra flavor and nutrition.
When freezing golumpki, it’s best to freeze them before cooking. This will help preserve their flavor and texture. Let them thaw in the refrigerator overnight or at room temperature for several hours before cooking.
The most commonly used meat for this dish is ground beef. Pork can also be used as an alternative meat for gołąbki.
Related Recipes
Want more comfort foods to serve a small household? Here are a few more small-batch recipes we enjoy.
- Shepherd's pie made in individual baking dishes.
- Seafood pot pie is savory and comforting.
- Braised short ribs are an easy and delicious meal idea.
Follow us on Facebook, Instagram, and Pinterest to see more recipes.
Recipe
Golumpki Polish Stuffed Cabbage Rolls
Ingredients
- 4 large cabbage leaves
- 4 oz ground pork
- 1 tablespoon extra virgin olive oil
- ½ small onion chopped
- 2 cloves garlic minced
- ⅓ cup cooked rice
- 1 teaspoon Worcestershire sauce
- ½ teaspoon Dijon mustard
- 1 egg
- ½ cup tomato pureé
- Brown sugar or white sugar to taste (optional)
Instructions
- Boil the cabbage leaves in a large pan for 2 minutes, drain, and set aside.
- In a separate medium skillet, add olive oil, onion, garlic and cook until soft for 2 minutes.
- Add the ground pork and cook, stirring, until the meat is fully cooked.
- Stir in the rice, Worcestershire sauce, mustard, and egg and mix well.
- Cut the thick vein from the bottom of each cabbage leaf to create a v-shaped cut.
- Spoon ⅓ cup of the pork mixture onto each cabbage leaf, fold in the sides, and roll up to fully enclose the filling.
- Place the rolls seam-side down in a greased baking dish.
- Pour tomato puree over the rolls and sprinkle with brown sugar (optional).
- Cover the baking dish with foil and bake at 350°F for 20 minutes. Remove the foil and bake for an additional 10 minutes.
Notes
- The rice should be slightly undercooked to finish cooking inside the cabbage rolls. It's also important to rinse the cooked rice with cold water to stop it from continuing to cook and becoming mushy.
- Arrange the prepared rolls tightly in the baking dish, so they don't unravel during cooking.
- Choose a fresh head of cabbage with large leaves that are pliable and easy to work with. Blanching the leaves in boiling water for a few minutes will make them easier to roll.
- Mix the filling ingredients thoroughly to ensure that the flavors blend nicely.
Bella B
These were delish! Next time I think I will try making more to freeze for lunches. They re-heat so well!
Cyndy
how do you reheat them? what is the best way to make them turn out? so good.
Lisa MarcAurele
I like to double or triple the sauce on them as I think it makes them turn out better. To reheat, I place them in a foil covered baking dish and place in a toaster oven at 350°F for 10-15 minutes or until heated. You can also cover them and microwave for 1-2 minutes on high.
Gen
Reminds me of a cabbage dish my Ukrainian grandmother made. So delicious and really satisfying. Thank you!
Michelle
Had a craving for cabbage rolls and this recipe didn't disappoint -- full of flavor and the rice turned out perfectly! Thanks for sharing!
Madison Wetherill
This made making stuffed cabbage rolls so easy. The pork made them so flavorful too. Great recipe!
Elizabeth S
So delicious and just like grandma's! They were easy to make too which is a bonus. Great recipe!
Gail Colthart
If only I could READ the recipe I would seriously consider commenting.
I also do not appreciate having to go through hoops to SEE IT!
Lisa MarcAurele
There are two Jump To links near the top to go right to the recipe. One is from an expandable Table of Contents just before the first header and the other is right under the post title at top.
Don
In making my stuffed cabbage, stuffed peppers, meatloaf, sometimes I even make a good old hamburger.
I use cream of mushroom soup don't add water milk if it is to think is ok.
Sour cream for the sauce after its cooked for the stuffed cabbage. With no tomato sauce.
But don't drink milk like I did my first time when I was about 8. It didn't stay down long.
I can now but I'm 72 now after that first time.
The rest of the recipe I use or I sometimes change it I never know my mod.
Lisa MarcAurele
Thanks for sharing your tips!
Kathy Kelley
Just no.
Kathy Kelley
Why do you people insist on putting garlic, Worcestershire sauce, mustard, tomato puree, and brown sugar? Real stuffed cabbage is made with pork, veal and beef mixture, Campbell's tomato soup and no vinegar or sauerkraut.
Lisa MarcAurele
This is a variation to make it a little different from the traditional.
Bingo1
Tomato soup is an Americanized version. Traditionally these were made with whatever ground meat was available, rice, sweetened tomato sauce and spices. This recipe is spot on.
brenda
do you need the Dijon mustar . can not eat this mustar .
Lisa MarcAurele
You can omit the mustard. It's not necessary.