5.0 from 54 votes
Golumpki, Polish Cabbage Rolls
Feel free to play with the filling and the sauce if you want. This is how I like my cabbage rolls, but it's not gospel. You can double this recipe if you want.
Prep Time
45 mins
Cook Time
2 hrs
Total Time
2 hrs 45 mins
Servings: 8 servings
Calories: 407 kcal
Course:
Main Course , Appetizer , Lunch
Cuisine:
Polish
Ingredients
- 1 head cabbage
FILLING
- 1 1/2 ounces dried mushrooms (any kind)
- 2 cups chopped onions
- 2 tablespoons butter
- 2 cups cooked barley (see below)
- 1 1/2 pounds ground meat (any kind)
- 1 tablespoon marjoram
- 2 teaspoons caraway seeds
- 1 teaspoon celery seed
- 2 teaspoons salt
- 2 eggs, 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.
Cup of Yum
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
- I like to sprinkle some dried marjoram on top of the cabbage rolls. Black pepper is another good option.
Nutrition Information
Calories
407kcal
(20%)
Carbohydrates
35g
(12%)
Protein
21g
(42%)
Fat
22g
(34%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
1g
Monounsaturated Fat
9g
Trans Fat
1g
Cholesterol
109mg
(36%)
Sodium
857mg
(36%)
Potassium
976mg
(28%)
Fiber
8g
(32%)
Sugar
11g
(22%)
Vitamin A
538IU
(11%)
Vitamin C
56mg
(62%)
Calcium
135mg
(14%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 407
% 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.