Golumpki - Stuffed Polish Cabbage (Gołąbki)

Step 1

Remove the stalk from the bottom of the cabbage head.

Step 2

Place the cabbage in a large pot filled with 12 cups of water. Cover and place over high heat.

Step 3

Bring to a boil and then reduce the heat to medium. Continue to cook until the cabbage leaves become bright green and pliable, about 3-5 minutes. The leaves should not be limp, they should hold their shape.

Step 4

Remove cabbage from water and place on a cutting board until it’s cool enough to handle.

Step 5

In a large bowl combine ground beef, pork, onion, garlic, grated lemon peel, egg, and rice. Place in refrigerator until ready to use.

Step 6

In a medium pot over medium heat add oil. Once simmering, stir in grated onion and cook, stirring frequently, for 2 minutes. Then, add garlic and cook until fragrant, about 30-60 seconds. Pour in crushed tomatoes, water, salt, and pepper and increase heat to high. Once bubbling, reduce heat to low and simmer tomatoes for 15 minutes.

Step 7

Once the cabbage has cooled, remove the leaves from the cabbage head.

Step 8

Using a paring knife, cut the thick stem or membrane from the back of each leaf. Be careful not to cut through the leaf.

Step 9

Move oven racks to upper-middle and lower-middle positions. Preheat oven to 350 degrees F.

Step 10

You will need a 9x13-inch baking dish and a smaller, 2-quart baking dish for this recipe. Spread ¾ cup of sauce in the bottom of a 9x13-inch dish and ½ cup sauce in the bottom of the 2-quart baking dish.

Step 11

Place 2 tablespoons of filling on the bottom half of a cabbage leaf.

Step 12

Fold up the bottom part of the cabbage leaf.

Step 13

Then, fold in the sides.

Step 14

Next, roll forward until the cabbage leaf completely covers the filling. Repeat with remaining cabbage leaves and filling.

Step 15

Place the stuffed cabbage leaves into prepared pans in neat rows. Pour the remaining sauce evenly over the cabbage rolls.

Step 16

Bake for 50-60 minutes, rotating pans halfway through baking.

Step 17

Place pans on a wire rack and cool for 10 minutes. Sprinkle with chopped fresh dill (optional) and serve.