Cabbage is a staple of Polish and Irish dishes. I had some leftover from my version of Colcannon potatoes so I decided to try an authentic Polish dish called Golumpki. Golumpki is basically stuffed cabbage or a cabbage roll. It’s full of meat and cooks up nicely in the oven. Obviously, this may differ from your Babcia’s recipe but it’s the one I found that’s easy to make and still pretty authentic. I used my go-to marinara for this (see here) but if you have a favorite sauce, feel free to use that.
Ingredients:
1/2 head of green cabbage
1 lb ground beef
1 lb ground pork
1 egg
1/2 cup plain bread crumbs
1/2 cup Minute Rice
Salt and pepper
28 oz marinara sauce
Instructions:
1) Preheat oven to 350 degrees F. Boil cabbage until almost soft. Drain, separate leaves and let cool. In a large bowl, mix beef, pork, egg, rice, bread crumbs, salt and pepper.
2) In a large casserole dish, layer the bottom with some sauce. Stuff each cabbage leaf with about 2 tablespoons of the meat mix. Roll up and tuck in the ends. Use a toothpick to secure. Place Golumpki seam side down in dish.
3) Cover with more sauce and bake for 90 minutes.
Ingredients
- 1/2 head green cabbage
- 1 lb ground beef
- 1 lb ground pork
- 1 egg
- 1/2 cup plain bread crumbs
- 1/2 cup Minute Rice
- Salt and pepper
- 28 oz marinara sauce
Method
- Preheat oven to 350 degrees F. Boil cabbage until almost soft. Drain, separate leaves and let cool. In a large bowl, mix beef, pork, egg, rice, bread crumbs, salt and pepper.
- In a large casserole dish, layer the bottom with some sauce. Stuff each cabbage leaf with about 2 tablespoons of the meat mix. Roll up and tuck in the ends. Use a toothpick to secure. Place Golumpki seam side down in dish.
- Cover with more sauce and bake for 90 minutes.
