Golumpki, Polish Cabbage Rolls
User Reviews
5
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Prep Time
45 mins
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Cook Time
2 hrs
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Total Time
2 hrs 45 mins
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Servings
8 servings
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Calories
407 kcal
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Course
Main Course, Appetizer, Lunch
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Cuisine
Polish
Golumpki, Polish Cabbage Rolls
Description
This recipe for Golumpki starts by softening the cabbage leaves through boiling, preparing them for wrapping. The filling consists of barley cooked partially, sautéed onions browned in butter, finely chopped rehydrated mushrooms, and ground meat mixed with seasonings including marjoram, caraway seeds, celery seed, salt, and eggs to bind. The mushroom soaking water is strained and reserved for the sauce.
The rolls are made by placing filling on cabbage leaves, rolling tightly, and cooking submerged in a sauce made from crushed tomatoes, mushroom soaking liquid, vinegar for acidity, and Maggi seasoning for umami depth, seasoned further with salt. The result is a tender roll with a moist, savory filling infused with herby and earthy notes, complemented by a bright and slightly tangy tomato sauce.
Golumpki can be garnished with dried marjoram or freshly cracked black pepper for added aroma and flavor complexity when serving. This traditional dish is substantial and comforting, suitable as a main course in Polish or Eastern European meals.
Ingredients
- 1 head cabbage
FILLING
- 1 1/2 ounces dried mushrooms (any kind)
- 2 cups onion chopped
- 2 tablespoons butter
- 2 cups barley see below, cooked
- 1 1/2 pounds ground meat (any kind)
- 1 tablespoon marjoram
- 2 teaspoons caraway seeds
- 1 teaspoon celery seed
- 2 teaspoons salt
- 2 egg lightly beaten
SAUCE
- 1 quart crushed tomatoes
- 2 to 3 cups mushroom soaking water
- 2 tablespoons vinegar or to taste
- 1 tablespoon Maggi seasoning or to taste
- salt
Instructions
- Bring a large pot of water to a boil and add a few tablespoons of salt. Cut the core out of the cabbage and cook this in the boiling water for 10 minutes. remove and let it cool, cut side up.
- In another pot, cook the barley in salted water until it's about half cooked, about 15 minutes. Drain and reserve.
FILLING
- Meanwhile, make the filling. Put the dried mushrooms in a bowl and ladle a little of the hot water you're cooking the cabbage in over them.
- Cook the chopped onions in the butter over medium-high heat until they just begin to brown. Turn off the heat and move them to a large bowl to cool quickly.
- Remove the mushrooms from the soaking water and squeeze excess water out of them. Chop them fine. Strain the soaking water through a paper towel to remove any debris and reserve a couple cups for the sauce.
- Add the mushrooms to the bowl with the onions, and add the remaining filling ingredients. Mix well.
SAUCE
- Use the pot you cooked the barley in. Add all the sauce ingredients and bring it to a bare simmer.
GOLUMPKI
- Preheat the oven to 350°F. Separate your cabbage leaves. Use the biggest outer leaves to line a heavy, lidded pot like a Dutch oven. Spread some sauce over that.
- Set a leaf in front of you, main rib closest to you, curve of the leaf facing up. Cut the base of the rib out with a knife. Crush the rest of the rib with the palm of your hand.
- Spoon some filling onto the leaf perpendicular to the rib. Compress it a bit. Fold the bottom of the leaf up, then the sides. Fold this over to seal, like a burrito or grape leaf. Set the cabbage roll in the pot. Repeat until you have a full layer in the pot.
- Spread some sauce over this first layer, then finish with all the cabbage leaves large enough to make into a roll. Spread the rest of the sauce over this, then top with the littlest leaves. Cover the pot and bake in the oven for 90 minutes. Remove from the oven and let the pot sit for 30 minutes before serving.
Notes
- Sprinkle dried marjoram on top of finished cabbage rolls for enhanced aroma and flavor.
- Freshly cracked black pepper also adds a complementary spiced note to the dish.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 407 kcal
% Daily Value*
| Calories | 407kcal | 20% |
| Carbohydrates | 35g | 12% |
| Protein | 21g | 42% |
| Fat | 22g | 34% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 109mg | 36% |
| Sodium | 857mg | 36% |
| Potassium | 976mg | 21% |
| Fiber | 8g | 32% |
| Sugar | 11g | 22% |
| Vitamin A | 538IU | 11% |
| Vitamin C | 56mg | 62% |
| Calcium | 135mg | 14% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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