Print

Polish Golumpki Stuffed Cabbage Recipe Easy and Delicious

POLISH GOLUMPKI STUFFED CABBAGE centered hero view, clean and uncluttered
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Enjoy traditional Polish Golumpki Stuffed Cabbage with tender cabbage leaves filled with a savory mix of veal, pork, and rice. This dish simmers in a rich tomato sauce, making it a comforting and delightful dinner option.

Ingredients

Scale
  • 1 green or white cabbage
  • 8.8 oz ground veal or beef 250 g
  • 8.8 oz ground pork 250 g
  • 2 1/2 cups cooked rice 500 g
  • 1 large onion diced
  • 2 1/2 cups beef stock or preferred stock 0.6 liters
  • 1 tbsp salt plus extra for cabbage water
  • 1/2 tsp black pepper
  • 1 1/2 tbsp chopped rosemary
  • 2 tbsp butter
  • 3 cups passata tomato purée 0.7 liters
  • 3 heaping tbsp tomato paste 70 g
  • 1 2/3 cups beef stock for sauce 0.4 liters
  • 2 garlic cloves
  • 8 allspice berries
  • 8 peppercorns
  • 1/2 tsp salt for sauce
  • 2 bay leaves
  • 2 tbsp butter for finishing

Instructions

  1. Remove the core from the cabbage and gently separate whole leaves. Boil the leaves in salted water for 2 to 3 minutes until they become flexible, then drain and let them cool.
  2. In a bowl, mix ground veal or beef, ground pork, cooked rice, diced onion, salt, pepper, and rosemary until combined evenly.
  3. Place a spoonful of the filling in the center of each cabbage leaf, fold the edges over, and roll tightly to enclose the mixture. Repeat for all leaves and filling.
  4. Melt 2 tablespoons of butter in a large pot or Dutch oven over medium heat, then line the bottom with some cabbage leaves. Arrange the stuffed rolls seam side down in one layer.
  5. Pour 0.6 liters of beef stock over the rolls, bring it to a light simmer, cover with a pressure cooker lid, seal it, and cook under pressure for 15 minutes once steam is steady. Quickly release pressure and remove the lid carefully.
  6. Combine passata, tomato paste, 0.4 liters beef stock, garlic cloves, allspice berries, peppercorns, salt, and bay leaves in the same pot. Pour this sauce over the cabbage rolls and add the remaining 2 tablespoons of butter.
  7. Cover and let the dish simmer gently on low heat for 90 minutes until the rolls are tender and the flavors have blended.

Notes

  • This dish freezes well and develops deeper flavor when reheated
  • Make a large batch and store leftovers for easy future meals

Nutrition

Find it online: https://www.amgroyal.com/polish-golumpki-stuffed-cabbage/