Golumpkis (Polish Stuffed Cabbage)

Embrace the comforting flavors of Autumn with this classic and authentic Polish meal. The Golumpkis are a slow-cooked delight featuring stuffed cabbage, a blend of meats, and flavorful sauces. While the weather might not have dipped below 80 here in Pensacola, this dish brings a warm, cozy vibe right into your home.

plate of stuffed cabbages

The Best Stuffed Cabbage (Golumpkis)

Chef’s Tips

  • Cabbage Preparation: You can either boil the whole cabbage head or peel off the leaves and give them a quick 2-3 minute boil.
  • Rice Cooking: Cook the rice ahead of time and let it cool before mixing with meat.
  • Make Ahead: You can prep the mixture ahead to save time.
  • Sauce Choice: Note that tomato sauce, not pasta sauce, is used for an authentic flavor.

Ingredients

  • Cabbage Filling:
    • 1 cabbage head (about 15 leaves) – Use fresh green cabbage for best results
    • 1 LB ground beef – A lean version works well
    • 1/2 lb ground pork – Provides a richer flavor
    • 1/2 cup Italian bread crumbs – For binding
    • 1 egg – Helps in binding the mixture
    • 1 tsp garlic powder – Adds flavor
    • 1 tsp salt – To taste
    • 1/2 tsp pepper – To taste
    • 1/2 onion, chopped – For a mild crunch
    • 1 cup cooked rice – Long-grain or short-grain
  • Sauce:
    • 1 15 oz can tomato sauce (not pasta sauce) – For richness
    • 1 15 oz can diced petite tomatoes – Adds texture

Instructions

  1. Prepare Cabbage: Bring a large pot of water to a boil. Remove the core of the cabbage, and place it in the boiling water. Soften the leaves (about 2-3 minutes) and set aside to cool.
  2. Mix Filling: Combine meat, onion, garlic powder, salt, pepper, and rice. Mix well.
  3. Layer Slow Cooker: Coat the bottom of the slow cooker with a little tomato sauce.
  4. Assemble Golumpkis: Take a cabbage leaf, add 1/4 cup meat mixture near the base, tuck and fold, placing seam facing down.
  5. Cook: Once all golumpkis are in the crockpot (you can layer them), pour the rest of the sauce and diced tomatoes over them. Cook on high for 4 hours or low for 6.
  6. Serve: Plate up these beautiful golumpkis and enjoy!

Storage

  • Refrigerate: Store leftover golumpkis in an airtight container for up to 3-4 days.
  • Freeze: Freeze in an airtight container for up to 3 months.

FAQ

Can I use other meats?

Absolutely! You can substitute with turkey or chicken if preferred.

What can I serve with Golumpkis?

A side of mashed potatoes, sautéed vegetables, or a simple salad works wonderfully.

Can I make this vegetarian?

You can replace the meat with a blend of mushrooms, lentils, and grains for a vegetarian version.

plate of stuffed cabbages

Pairs Well With

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Golumpkis (Polish Stuffed Cabbage)

Sea Salt Savorings
Embrace the comforting flavors of Autumn with this classic and authentic Polish meal. The Golumpkis are a slow-cooked delight featuring stuffed cabbage, a blend of meats, and flavorful sauces. While the weather might not have dipped below 80 here in Pensacola, this dish brings a warm, cozy vibe right into your home.
5 from 96 votes
Prep Time 30 minutes
Cook Time 5 hours
Total Time 5 hours 30 minutes
Course Main Course
Cuisine Polish
Servings 5 servings
Calories 523 kcal

Ingredients
  

  • 1 cabbage head about 15 leaves
  • 1 LB ground beef
  • 1/2 lb ground pork
  • 1/2 cup Italian bread crumbs
  • 1 egg
  • 1 tsp garlic powder
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1/2 onion chopped
  • 1 cup cooked rice
  • 1 15 oz can tomato sauce not pasta sauce
  • 1 15 oz can diced petite tomatoes

Instructions
 

  • Bring a large pot of water to a boil.
  • Remove core of the cabbage, and place into the boiling water.
  • remove leaves one by one when they have softened. I find this takes only 2-3 minutes.
  • Set leaves aside on a towel to cool.
  • Mix meat, onion, garlic powder, salt, pepper, and rice. Mix to combine.
  • In the slow cooker, layer the bottom with a little tomato sauce.
  • Take a cabbage leaf and scoop about 1/4 cup of the meat mixture onto it, near the base of the leaf. Tuck the bottom into the leaf, and fold. Place the golumpki seam facing down.
  • Once all the golumpkis are in the crockpot (you can layer them), pour the rest of the sauce and diced tomatoes over it. Cook on high for 4 hours, or low for 6. Serve and enjoy!

Nutrition

Calories: 523kcalCarbohydrates: 34gProtein: 31gFat: 30gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 13gTrans Fat: 1gCholesterol: 130mgSodium: 1188mgPotassium: 1030mgFiber: 7gSugar: 10gVitamin A: 646IUVitamin C: 74mgCalcium: 142mgIron: 5mg

Nutrition values are estimates, for exact values consult a nutritionist.

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5 from 96 votes (96 ratings without comment)

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