Description
Authentic Polish Golumpki are tender cabbage leaves stuffed with a savory mixture of veal, pork, and rice, baked to perfection, then topped with a rich homemade tomato sauce infused with aromatic spices. This comforting dish showcases traditional Eastern European flavors and is perfect for a hearty family meal.
Ingredients
Scale
Main Ingredients
- 1 cabbage
- 250 grams ground veal
- 250 grams ground pork
- 500 grams cooked rice (halved cooking time)
- 1 big onion
- 1 tablespoon salt
- 1/2 teaspoon pepper
- 1.5 tablespoons rosemary
For Cooking and Assembly
- 2 tablespoons butter (divided)
- 0.6 liters beef stock (for cabbage)
- 0.4 liters beef stock (for sauce)
Tomato Sauce
- 0.7 liters passata
- 70 grams tomato paste
- 2 garlic cloves
- 8 all-spice berries
- 8 peppercorns
- 1/2 teaspoon salt
- 2 bay leaves
Instructions
- Prepare Rice, Onion, and Rosemary: Cook the rice, but only for half the recommended time so it remains slightly firm. Meanwhile, finely mince the onion and rosemary. Heat a pan over medium-low heat, add the minced onion with 1/2 teaspoon of salt, and let it sweat gently for about 5 minutes until softened. Stir in the rosemary and cook for an additional 3 minutes, then remove from heat.
- Core and Blanch the Cabbage: Core the cabbage by removing the tough center to allow leaves to separate easily. Place the cabbage core down into a large pot, cover with heavily salted boiling water (approximately 2 tablespoons salt), and boil. As the outer leaves loosen, carefully remove them one by one with tongs until all leaves have separated.
- Mix Filling and Roll Cabbage: In a large bowl, combine ground veal, ground pork, cooked rice, cooked onions with rosemary, remaining salt (1/2 tablespoon), and pepper (1/2 teaspoon). Mix thoroughly by hand until evenly blended. Preheat oven to 180°C (356°F). Layer the bottom of a large rectangular baking dish with holed or smaller cabbage leaves. Select large, intact cabbage leaves, trim thick central veins slightly to ease rolling. Place about 1.5 to 2.5 tablespoons of filling near the base of each leaf, fold up the bottom, then fold the sides inward, and roll tightly to enclose the filling. Repeat until all filling and leaves are used.
- Assemble and Bake: Pour 0.6 liters beef stock over the stuffed cabbage rolls in the baking dish. Cover the rolls with remaining holed leaves to protect them during baking. Cover with foil if desired and bake in the preheated oven for 45 minutes.
- Prepare Tomato Sauce: While the cabbages bake, heat 2 tablespoons butter in a medium saucepan over medium heat. Add minced garlic and tomato paste, sauté for 1 to 2 minutes, stirring constantly, ensuring garlic does not burn. Add passata, all-spice berries, peppercorns, bay leaves, 0.4 liters beef stock, and 1/2 teaspoon salt. Reduce heat to low and let simmer gently for 20 to 30 minutes, allowing the flavors to meld and sauce to thicken slightly.
- Serve: After 45 minutes, remove stuffed cabbage rolls from the oven. Using tongs, serve 2 large or 3 smaller rolls per plate. Spoon generous amounts of warm tomato sauce over the rolls. Enjoy your authentic Polish Golumpki!
Notes
- Trimming the thick central vein of cabbage leaves helps avoid tearing while rolling.
- Partially cooking the rice keeps the filling tender and prevents it from becoming mushy.
- Using a mix of veal and pork provides a balanced flavor and texture.
- Heavily salting the cabbage blanching water is crucial to seasoning the leaves properly.
- Tomato sauce can be made ahead and reheated when ready to serve.
- The rolls freeze well and can be reheated gently in an oven or covered skillet.
