Golumpki or Gołąbki are Polish cabbage rolls stuffed with a mixture of beef, pork, rice, and seasoning.
This recipe serves 12 and costs about $11.32 to make or $0.95 per serving!
Do you ever feel like handwritten family recipes are a lost art? With technology these days, there is no need to write out your recipes when you can print one off quickly.
However, I have a few framed handwritten recipes from my grandmother hanging in my kitchen that I adore. The recipe cards have a few stains on them, which give me warm thoughts of seeing them cooking these recipes with all their love.
I am so grateful they took the time to write some of their recipes to benefit from them and carry on their traditional cooking.
Grandma’s Golumpki – Cabbage Rolls Recipe
This brings me to this recipe I am sharing with you today. I am passing on the tradition of Golumpki from my paternal Grandmother, who was 100% Polish. My dad says, “These are the best thing on the planet Earth!”
Thanks to my Aunt Nancie, who wrote this recipe down one day while watching my Grandma make it, future generations will enjoy my Grandma’s Golumpki recipe!
He remembers going nuts when his mom would make them. He and his brother would say, “Mmmmm Golumpki night,” when she would tell them what was for dinner.
She always served Mashed Potatoes with them. But he was even more excited to eat them the next night as they are always better the second day.
Throughout the world, some might call this stuffed cabbage. But in Poland, this dish is known as Golumpki. This recipe is packed full of fresh flavors and even more special with it being a family recipe.
I would love to hear what your favorite family recipe is in the comments below!
What does Golumpki mean?
It is the plural of Golabek, which derives from Golab, which means “pigeon.” It’s called pigeon because the cabbage rolls resemble the shape of a pigeon’s chest.
How do you pronounce Golumpki?
You pronounce it by saying guh-WOOMP-key.
Can you freeze Golumpki?
Yes, you can freeze them! After baking them, let them cool completely before putting them in an airtight Ziploc bag. Add a little tomato sauce to each bag and then freeze.
When you are ready to use them, place the frozen rolls and sauce in a saucepan and simmer until you have heated them all the way through.
How to make Golumpki:
This recipe has a lot of moving parts, but it’s broken down in simple steps by:
- First, boil the cabbage, let it cool, separate the leaves, and cut out the hard stem.
- Stir together the filling and keep it in the refrigerator until you’re ready to use it.
- Then, make the Sauce and spread some on the bottom of the baking dishes.
- Next, stuff and roll the cabbage leaves.
- Cover the cabbage rolls with the remaining sauce. (At this point, you can cover them and place them in the refrigerator for up to 24 hours or bake them).
- Then, bake the cabbage rolls for 50-60 minutes.
- Finally, let the Golumpki cool for 10 minutes and then serve with chopped fresh dill (optional).
See the recipe card below for complete instructions and step-by-step photos!
What to serve with Cabbage Rolls:
More Polish Recipes that are Family-Favorites:
RECIPE VARIATIONS:
- The sauce recipe for this dish is my own. My grandma did something a little different, which is an excellent option if you’re short on time.
- Mix one 10.75-ounce can of Campbell’s condensed tomato soup and one 15-ounce can of Hunt’s tomato sauce. And that’s it, no cooking needed. Use this sauce in place of the sauce in the recipe below.
Cook’s Note:
- You can prepare these ahead of time by making the recipe right until baking the cabbage rolls. Cover the rolls and place them in the refrigerator for up to 24 hours. Then, cook as directed in the recipe below.
- The Golumpki taste even better the second day!
- This recipe makes a ton! You can freeze cooked leftovers. Just place them in air-tight freezer-safe containers and freeze for up to 3-4 months.
- TO REHEAT: Thaw them in the refrigerator overnight. Then transfer the cabbage rolls to a baking dish, cover with foil, and heat in a 325-degree Fahrenheit oven until warmed through, about 20-30 minutes.
Cook’s Tools:
- Cutting board
- Paring knife
- Large pot
- Medium bowl
- Wooden spoon
- Medium pot
- Wire cooling racks
Ingredients and Cost
RECIPE COST: $11.32
PER SERVING COST: $0.95
NOTE: The recipe prices are used calculating name brand products from grocery store websites.
- 1 large green cabbage – $2.34
- 1 pound lean ground beef – $3.60
- ½ pound ground pork – $1.53
- 1 small yellow onion – $0.48
- 7 large garlic cloves – $0.35
- 1 lemon – $0.48
- 1 large egg – $0.10
- 28 ounces crushed tomatoes – $1.64
- 2 cups cooked rice – $0.39
- 1 Tablespoon extra virgin olive oil – $0.14
- ½ cup water – $0
- 1 teaspoon salt – $0.01
- ¼ teaspoon black pepper – $0.01
- Chopped fresh dill – $0.25
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Golumpki - Stuffed Polish Cabbage (Gołąbki)
Equipment
- cutting board
- paring knife
- large pot
- Medium bowl
- wooden spoon
- Medium pot
- Wire baking racks
Ingredients
- 1 large green cabbage
GOLUMPKI FILLING:
- 1 pound lean ground beef
- ½ pound ground pork
- ½ small yellow onion grated
- 4 large garlic cloves grated
- 1 teaspoon grated lemon peel from 1 lemon
- 1 large egg beaten
- 2 cups cooked rice
TOMATO SAUCE:
- 1 Tablespoon extra virgin olive oil
- ½ small yellow onion grated
- 3 large garlic cloves grated
- 28 ounces crushed tomatoes
- ½ cup water
- 1 teaspoon salt
- ¼ teaspoon black pepper
FOR SERVING:
- Chopped fresh dill optional
Instructions
BOIL CABBAGE:
- Remove the stalk from the bottom of the cabbage head.
- Place the cabbage in a large pot filled with 12 cups of water. Cover and place over high heat.
- 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.
- Remove cabbage from water and place on a cutting board until it’s cool enough to handle.
MAKE FILLING:
- In a large bowl combine ground beef, pork, onion, garlic, grated lemon peel, egg, and rice. Place in refrigerator until ready to use.
MAKE TOMATO SAUCE:
- 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.
PREPARE CABBAGE LEAVES:
- Once the cabbage has cooled, remove the leaves from the cabbage head.
- Using a paring knife, cut the thick stem or membrane from the back of each leaf. Be careful not to cut through the leaf.
PREP OVEN AND BAKING DISHES:
- Move oven racks to upper-middle and lower-middle positions. Preheat oven to 350 degrees F.
- 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.
STUFF & ROLL CABBAGE LEAVES:
- Place 2 tablespoons of filling on the bottom half of a cabbage leaf.
- Fold up the bottom part of the cabbage leaf.
- Then, fold in the sides.
- Next, roll forward until the cabbage leaf completely covers the filling. Repeat with remaining cabbage leaves and filling.
- Place the stuffed cabbage leaves into prepared pans in neat rows. Pour the remaining sauce evenly over the cabbage rolls.
BAKE:
- Bake for 50-60 minutes, rotating pans halfway through baking.
- Place pans on a wire rack and cool for 10 minutes. Sprinkle with chopped fresh dill (optional) and serve.
Video
Notes
Nutrition
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Very authentic and delicious. We loved it!
Can’t wait to try this recipe, I know my family will love it!
You nailed it! Golumpki is one of my most favorite meals. And coming from a polish family I will say your recipe is near perfect
Amber, that is high praise! Thank you. 🙂
Never had a recipe with the lemon peel, interesting.. The rest sounds absolutely delicious; I’m pre-rating. (If looking at the Polish word, any L with the cross stroke through it, is pronounced like a W so We say “Guh-Woomp-ki.” All of my Grandparents came to the US from Polish Galicia just after the turn of the century, but well before WWI.) Smacznego!
Overall they were great but I’m not really keen on the Lemon flavor they have from the Lemon zest. I think I would omit that next time or use way less. Not sure if they are supposed to be this lemony. Maybe I used too much?
When I make these, the lemon zest comes through as a distant background flavor. Maybe you did use too much?
Agree – this is a good recipe but mine were too lemony as well. I didn’t even have the full tablespoon. Next time will omit.
I agree no lemon. Use salt pork. Dice some or a lot . Cook it slowly. It should be a bit crispy. Add to hamburger mixture. Voila. Delish.
Approximately how many rolls does this recipe make? Also, do you have to use the whole head of cabbage to make these?
This makes about 24 rolls. It almost uses the entire head of cabbage. I find I usually have the smalled leaves leftover. I just saute the cabbage with some butter and onion for dinner the next day.
Can regular rice, rather than minute rice, be used? Should I par boil it or just completely cook it?
Can’t wait to try this recipe, which I will veganize !
You can use regular rice. I’d cook it all the way before adding it to the recipe.
Your detail on making these was very good. I have seen so many variations of this recipe and they always leave you with questions. I notice that your serving size in the nutritional information is 2 but these cabbage are soooo gooood 2 is never enough! Yummmmy and thank you.
This recipe is so close to my our Halupsi recipe. Germans from Russia. Your instructions are the best I have seen.
I also use my little cabbage leaves and extra stuffing in a loaf baking pan and make one large golumpki and cook it in the oven. Serve it by slicing it – like bread – and spread extra sauce on top. Works well with the “leftovers” when making Golumpkies!
I’m going to make it on Saturday. I’m going to try freezing the cabbage first., I might use salt pork in place of the ground pork.
Enjoy! Let me know how they turn out for you!
Made this tonight for dinner. Very tasty, the lemon zest made the dish. I did add a little thyme to sauce and meat. I’m just a thyme person. I will save to my favorites. I have enough for left overs and to freeze. Thank you so much for the tasty recipe.
I’m so glad you liked the lemon zest. Thanks for stopping by! 🙂
Love this recipe. I made one small addition. I layered the bottom of the 9×13 pan with sauerkraut before arranging the cabbage rolls on top. We love the way the sauce and juices cook into the ‘kraut’. We end up eating it along with the cabbage rolls.
I’m so glad you love the recipe! 🙂 I’ll have to try adding sauerkraut to the bottom of the pan the next time I make these!
These were excellent…my husband loved the lemon zest in it….my neighbors loved them too…also instead of meat for my sister I added chopped up sautéed squash and spinach to make it vegetarian…both were great…big thumbs up. I used a flat cabbage…..a woman at a farmer’s market said cabbage is more mild and sweeter…I have to agree and my house didn’t smell like cabbage.
Marilyn, I love the lemon zest, too. So glad this recipe was a bit. Thanks for stopping by to let me know! 🙂
These are delicious! my new favorite family favorite as we are eating less pasta and dairy these days. This is very satisfying and special!
I made this recipe last night and was amazed how delicious the Golumpki was. I am Polish through and through and when I read the ingredients I has hesitant.
Lemon? Really? My husband and I loved them, that little bit of lemon really added just the right pizazz! Thank You!
Patricia,
I am thrilled that you loved this recipe! Thanks for stopping by to let me know!
My mom and mother-in-law would cook these in a stock pot on the stove. Do you have any idea how to cook it that way?
Bard, I am so sorry but I don’t have instruction for that cooking method.
Sauce the bottom of the pot. I use a very large stock pot, then put a layer of the big green outer leaves of the cabbage that way they don’t get thrown out and they protect the he bottom of pot from scorching the piggies, we call the stuffed cabbage rolls “piggies or pigs in the blanket, them add a layer of piggies then sauce then just repeat till almost full but enough room so it doesn’t boil over!! My pot is large enough that I never fill to the top, lol. Bring to a boil then put on a “low simmer” for at least 4 to six hours with a lid on but check during the cooking that it has plenty of sauce and it’s not dried out!! It almost never dries out, just saying. If one of the cabbage rolls on top is tender it’s done!! Enjoy.
When my grandmother made these she put a 1/4 cup of raisins in the rice and meat. This was a Dutch version of stuffed cabbage. It adds a touch of sweetness.
So interesting. I’m going to add raisins the next time I make this recipe!
We had these frequently when I was growing up, and I love them! My mom always made them on a pot,more like a soup, with sauerkraut on the bottom. So yummy with mashed potatoes!
See very few recipes with sauerkraut tho.
I lady I worked with made them and served sour cream on top…
I need to make some soon!
I was raised on ha-loop-key. At Easter my Aunt made a version with all barley stuffing. Being Ukrainian Orthodox the meal had to be vegetarian. I haven’t been able to find it anywhere. Do you have the recipe for it?
Hi Rosemarie,
Unfortunately, I do not have a recipe for it. Sorry.
Is the meat raw when you stuff the cabbage?
Yes, it’s raw. It will cook in the oven.
My husband said they tasted just like his Polish grandmother’s! This the perfect comfort food!
Angela, I am thrilled that he loved them! 🙂