Authentic & Delicious Polish Golumpki Recipe

Golumpki, a beloved dish in Polish cuisine and other Eastern European traditions, represents comfort food at its finest. These hearty stuffed cabbage rolls are crafted by enveloping a savory blend of ground meat, rice, and seasonings in tender cabbage leaves. Once assembled, the rolls are simmered in a rich tomato sauce, melding the flavors into a satisfying and flavorful meal. Whether enjoyed at a family gathering or as a cozy weeknight dinner, golumpki offers a taste of tradition.

Why will you love this recipe?

This golumpki recipe stands out as a timeless classic, cherished for its comforting and flavorful qualities. From its rich, savory filling to its tender cabbage wrapping, it’s a dish that not only warms the heart but also satisfies the appetite. Here’s why this recipe is a must-try:

• Heartwarming Comfort: The tender cabbage and savory meat filling create an unbeatable comfort food experience. 
• Flavorful Filling: A delicious blend of ground meats and rice offers a balanced and tasty filling. 
• Versatility: Adapt the recipe to your taste, whether with different meats or a vegetarian twist. 
• Nutritional Value: A well-rounded dish packed with vegetables and protein. 
• Make-Ahead Convenience: Perfect for prepping in advance, with flavors that improve over time. 
• Family Appeal: Brings people together, creating a warm and inviting meal. 
• Cultural Connection: Connects you with Eastern European culinary traditions.

Key Notes

Kitchen Utensils Needed

• Large Pot or Casserole Dish
• Large Saucepan
• Large Mixing Bowl
• Wooden Spoon or Spatula
• Knife & Cutting Board
• Large Pot or Dutch Oven
• Slotted Spoon or Tongs
• Measuring Cups and Spoons

Golumpki (Stuffed Cabbage Rolls) Recipe Ingredients

For the Rolls:

For the Sauce: 

Making Golumpki Recipe(Stuffed Cabbage Rolls)

Prepare the Cabbage: 

Core the cabbage and carefully peel off the leaves. Blanch the leaves in a large pot of boiling water for about 2-3 minutes until they are pliable. Drain and set aside. 

Make the Filling: 

In a large mixing bowl, combine the ground beef, ground pork, cooked rice, chopped onion, minced garlic, egg, paprika, salt, and pepper. Mix well until all ingredients are thoroughly combined. 

Assemble the Golumpki: 

Place a small amount of the meat mixture in the center of each cabbage leaf. Fold in the sides and roll up the leaf to enclose the filling. Repeat with remaining leaves and filling. 

Prepare the Sauce: 

In a large pot or baking dish, mix the tomato sauce, tomato paste (if using), sugar (if using), and broth. Season with salt and pepper to taste. 

Cook the Golumpki: 

Arrange the stuffed cabbage rolls seam-side down in the pot or dish. Pour the sauce over the rolls, making sure they are well covered. 

Bake or Simmer: 

Cover the dish with foil and bake in a preheated oven at 350°F (175°C) for 1.5 to 2 hours. OR Cover the pot and cook on low heat for 1 to 1.5 hours, checking occasionally to ensure the rolls are covered with sauce and not drying out. 

Serve: 

Let the golumpki cool slightly before serving. They are often enjoyed with a dollop of sour cream or a sprinkle of fresh herbs.

Secret Tips For Better Result

To elevate your golumpki recipe and ensure they turn out deliciously every time, consider these expert tips. They can help enhance the flavor, texture, and overall presentation of your dish. Here are some key secrets for achieving the best results:

• Pre-cook the Rice: Cook the rice before adding it to the meat mixture. This helps it blend better and prevents the filling from becoming too dense. 
• Season Generously: Don’t skimp on seasoning in the meat mixture. Add extra spices like thyme or caraway seeds for a deeper flavor. Taste the filling mixture before using it to make sure it’s well-seasoned.
• Blanch Cabbage Properly: Make sure to blanch the cabbage leaves long enough to soften them, but not so long that they become mushy. This makes them easier to roll and helps prevent tearing. 
• Cool the Cabbage: After blanching, let the cabbage leaves cool enough to handle. This prevents the hot cabbage from cooking the meat filling prematurely and helps you roll them more easily. 
• Use a Thick Sauce: If you prefer a thicker sauce, add a couple of tablespoons of tomato paste or a small amount of flour to the sauce mixture. This helps the sauce coat the rolls better and intensifies the flavor. 
• Layer the Rolls: In the baking dish, place some of the sauce on the bottom before arranging the rolls. This prevents them from sticking and adds flavor to the bottom layer. 
• Simmer Slowly: Whether baking or simmering on the stovetop, cook the golumpki slowly and cover. This allows the flavors to meld together and ensures the meat is cooked thoroughly without drying out. 
• Rest Before Serving: Let the golumpki rest for a few minutes after cooking. This helps the flavors settle and makes the rolls easier to cut and serve. 
• Add Herbs: Sprinkle fresh herbs like parsley or dill over the rolls before serving for an extra burst of flavor and color. 
• Make Ahead: Golumpki often tastes even better the next day. Make them a day in advance and refrigerate overnight. Reheat gently before serving to enhance the flavors.

Flavor Variations

• Mediterranean Style: Add chopped olives, feta cheese, and a bit of lemon zest to the meat filling. Use a sauce made with diced tomatoes, garlic, and fresh herbs like oregano and basil. 
• Spicy Kick: Incorporate some red pepper flakes or a dash of hot sauce into the meat mixture. For a spicier sauce, mix in a little cayenne pepper or chili powder. 
• Mushroom and Herb: Substitute part of the meat with finely chopped mushrooms and add fresh herbs like thyme, rosemary, or parsley to the filling. This gives a rich, earthy flavor. 
• Asian-Inspired: Mix in soy sauce, ginger, and a touch of sesame oil into the meat filling. Use a sauce made with hoisin sauce and a splash of rice vinegar for a different twist. 
• Smoky Flavor: Add smoked paprika or a bit of bacon to the meat mixture for a smoky depth. Combine this with a sauce that includes a bit of chipotle or adobo sauce.

Storage Guidelines

To keep your golumpki recipe fresh and tasty, it’s essential to store them correctly. Whether you’re saving leftovers for a few days or planning to freeze them for later, these tips will help preserve their flavor and texture. Here’s how to store your golumpki the right way:

• Once cooked, allow golumpki to cool to room temperature. Transfer them to an airtight container and refrigerate. They can be stored in the refrigerator for up to 4-5 days. 
• For longer storage, freeze golumpki. Arrange the cooled rolls in a single layer on a baking sheet and freeze until solid. Then, transfer them to a freezer-safe container or zip-top bag, separating layers with parchment paper. They can be frozen for up to 3 months. 
• To reheat refrigerated golumpki, place them in a baking dish and cover with foil. Warm in a preheated oven at 350°F (175°C) for about 20-30 minutes, or until heated through. For frozen golumpki, thaw in the refrigerator overnight before reheating, or bake from frozen, adding extra time. 
• If possible, store the sauce separately from the golumpki to prevent the cabbage from becoming too soggy. Combine before reheating if desired.

Serving Suggestion

Golumpki pairs wonderfully with a variety of side dishes that complement its rich flavors and hearty nature. For a well-rounded meal, consider these serving suggestions that enhance the experience:

• Panes con Pollo Recipe
• Cava Cabbage Slaw
• Del Taco Secret Sauce
• Keebler Cheesecake

Conclusion

Golumpki is a cherished dish that beautifully combines comfort and tradition, offering a rich blend of flavors and textures in each bite. Its tender cabbage wraps a flavorful mixture of meat and rice, all simmered in a savory tomato sauce that enhances the dish’s depth. Whether you’re serving it for a family gathering or enjoying it as a cozy weeknight meal, golumpki promises to be a satisfying and heartwarming choice that connects you to a rich culinary heritage.

Golumpki Recipe (Stuffed Cabbage Rolls)

Golumpki, also known as stuffed cabbage rolls, is a traditional dish in many Eastern European cuisines, including Polish, Ukrainian, and Hungarian. The basic idea is to wrap a flavorful mixture of ground meat, rice, and spices in cabbage leaves, then cook the rolls in a tomato sauce.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 2 hours hrs

Total Time 2 hours hrs 30 minutes mins

Course Main Course

Cuisine Eastern European

Servings 4

Calories 422 kcal

Equipment

• Large Pot or Casserole Dish
• Large Saucepan
• Large mixing bowl
• Wooden Spoon Or Spatula
• Knife & Cutting Board
• Large Pot or Dutch Oven
• Slotted Spoon or Tongs
• Measuring Cups And Spoons

Ingredients

  

For the Rolls: 

• 1 large head of cabbage
• 1 pound ground beef
• 1 pound ground pork
• 1 cup cooked rice
• 1 medium onion finely chopped
• 2 cloves garlic minced
• 1 egg
• 1 teaspoon paprika
• Salt and pepper to taste

For the Sauce: 

• 2 cups tomato sauce or crushed tomatoes
• 2 tablespoons tomato paste optional, for thicker sauce
• 1 tablespoon sugar optional, for a touch of sweetness
• 1 cup beef or vegetable broth
• Salt and pepper to taste

Instructions

 

• Core the cabbage and carefully peel off the leaves. Blanch the leaves in a large pot of boiling water for about 2-3 minutes until they are pliable. Drain and set aside.
• In a large mixing bowl, combine the ground beef, ground pork, cooked rice, chopped onion, minced garlic, egg, paprika, salt, and pepper. Mix well until all ingredients are thoroughly combined.
• Place a small amount of the meat mixture in the center of each cabbage leaf. Fold in the sides and roll up the leaf to enclose the filling. Repeat with remaining leaves and filling.
• In a large pot or baking dish, mix the tomato sauce, tomato paste (if using), sugar (if using), and broth. Season with salt and pepper to taste.
• Arrange the stuffed cabbage rolls seam-side down in the pot or dish. Pour the sauce over the rolls, making sure they are well covered.
• Cover the dish with foil and bake in a preheated oven at 350°F (175°C) for 1.5 to 2 hours. OR Cover the pot and cook on low heat for 1 to 1.5 hours, checking occasionally to ensure the rolls are covered with sauce and not drying out.
• Let the golumpki cool slightly before serving. They are often enjoyed with a dollop of sour cream or a sprinkle of fresh herbs.

Keyword Golumpki (Stuffed Cabbage Rolls) Recipe, Golumpki Recipe