Golumpki (aka stuffed cabbage)

[RN-PRN]

I love golumpkis! I guess it goes back many years with my mom making them occasionally. I would walk in the house from school and smell them cooking...yum! I am trying to keep up the tradition with my kids. Two out of the three will eat them..in fact love them. The third, well what can I say, the closest he will get to eating a vegetable is cucumber and corn. I always try to make them this time a year when the cabbages are huge and cheap in my neck of the woods. I picked up a basketball sized (well maybe a little bigger) for a couple of bucks and couldn't wait to make them. I usually make a huge roaster full of them, so it does take me a while to make between work, my school, the kids and their homework along with everything else.

Now for the recipe...it may not be the traditional recipe, but it is my Mom's with a few small changes.

One cabbage - place in large pot of boiling water to blanch the leaves. Cut them off when they soften and place in colander to drip

Filling - depends on how many you make as to how much of the ingredients you use
Ground meat - I use half ground beef and half ground turkey (nobody know and can't tell)
rice - one cup cooked per pound of meat
onion - small chopped for smaller batches add more to your liking when making larger batches
garlic - few cloves chopped add more for larger batches to your liking
salt and pepper to your taste
egg - I use a few when I make a huge batch

Saute the onion and garlic. Mix together the meat, cooked rice, sauteed onion and garlic, salt, pepper, and egg.

Place a spoonful (amount depends on size of leaf used) on wilted cabbage leaf and fold up like and envelope and place fold side down in roaster.

Now here is my mom's ingredient
Pour tomato soup over top. I use condensed tomato soup and dilute it with 1/2 to 3/4 the amount of water it calls for. I add a small amount of brown sugar on top of the soup. Use the amount of soup you would like. My family likes adding it to the top of them when they are serve so I add a good amount.
You can also like most other recipes call for use tomato sauce. I have added some in along with the soup at times as well as adding a few fresh garden tomatoes peeled and cut up on top.

Bake covered at 350 degrees until it starts to cook then decrease to 325 and cook for a few more hours.

Enjoy!

[nettiesaur]

I haven't had this in ages. Mom stopped making them when she couldn't get more than a couple of us to eat them.
I'll have to try this.

[Boomer]

My wife hasn't made those in awhile, but she hasn't made a lot of things since she took this new job. This is quite the delish recipe, and its really rather easy to experiment with. My suggestion used ground buffalo meat, and used peppers (use a sweeter pepper!) but we didnt use egg. Also tried one with pork sausage and breadcrumbs. Its actually really easy to experiment on this one, but no matter what you use it turns out really good IMHO!

[tomsawyer]

It's nice to see here the recipe for one of the traditional Polish dishes. The mutation of its name is not far from the original*. It's risky to give you the Polish name because of diacritical marks however translation into English is very simple: golumpki = little pigeons


*golumpki - sounds plural in Polish, so singular could be golumpek

[Dessert Diva]

(09-29-2010 11:26 PM)RN-PRN Wrote:  I love golumpkis! I guess it goes back many years with my mom making them occasionally. I would walk in the house from school and smell them cooking...yum! I am trying to keep up the tradition with my kids. Two out of the three will eat them..in fact love them. The third, well what can I say, the closest he will get to eating a vegetable is cucumber and corn. I always try to make them this time a year when the cabbages are huge and cheap in my neck of the woods. I picked up a basketball sized (well maybe a little bigger) for a couple of bucks and couldn't wait to make them. I usually make a huge roaster full of them, so it does take me a while to make between work, my school, the kids and their homework along with everything else.

Now for the recipe...it may not be the traditional recipe, but it is my Mom's with a few small changes.

One cabbage - place in large pot of boiling water to blanch the leaves. Cut them off when they soften and place in colander to drip

Filling - depends on how many you make as to how much of the ingredients you use
Ground meat - I use half ground beef and half ground turkey (nobody know and can't tell)
rice - one cup cooked per pound of meat
onion - small chopped for smaller batches add more to your liking when making larger batches
garlic - few cloves chopped add more for larger batches to your liking
salt and pepper to your taste
egg - I use a few when I make a huge batch

Saute the onion and garlic. Mix together the meat, cooked rice, sauteed onion and garlic, salt, pepper, and egg.

Place a spoonful (amount depends on size of leaf used) on wilted cabbage leaf and fold up like and envelope and place fold side down in roaster.

Now here is my mom's ingredient
Pour tomato soup over top. I use condensed tomato soup and dilute it with 1/2 to 3/4 the amount of water it calls for. I add a small amount of brown sugar on top of the soup. Use the amount of soup you would like. My family likes adding it to the top of them when they are serve so I add a good amount.
You can also like most other recipes call for use tomato sauce. I have added some in along with the soup at times as well as adding a few fresh garden tomatoes peeled and cut up on top.

Bake covered at 350 degrees until it starts to cook then decrease to 325 and cook for a few more hours.

Enjoy!

This is the recipe my Mom handed down to me but I also put potatoes in. I cook the potatoes in the tomato soup for an hour or so before I put the cabbage rolls in the pan and then cover them with more tomato soup. They taste great!

[Boomer]

Mrs B makes this from time to time. There are actually several different dishes she makes that are offshoots of this particular recipe, but she hasnt done a whole lot of cooking lately, so might be time for me to try this one.

Looks good! I say that because just reading this is making me hungry.

[Detroit Dan]

I miss my old cranky Mother-In-Law. She made awesome stuffed cabbage just for me.

[Detroit Dan]

(09-29-2010 11:26 PM)RN-PRN Wrote:  I love golumpkis! I guess it goes back many years with my mom making them occasionally. I would walk in the house from school and smell them cooking...yum! I am trying to keep up the tradition with my kids. Two out of the three will eat them..in fact love them. The third, well what can I say, the closest he will get to eating a vegetable is cucumber and corn. I always try to make them this time a year when the cabbages are huge and cheap in my neck of the woods. I picked up a basketball sized (well maybe a little bigger) for a couple of bucks and couldn't wait to make them. I usually make a huge roaster full of them, so it does take me a while to make between work, my school, the kids and their homework along with everything else.

Now for the recipe...it may not be the traditional recipe, but it is my Mom's with a few small changes.

One cabbage - place in large pot of boiling water to blanch the leaves. Cut them off when they soften and place in colander to drip

Filling - depends on how many you make as to how much of the ingredients you use
Ground meat - I use half ground beef and half ground turkey (nobody know and can't tell)
rice - one cup cooked per pound of meat
onion - small chopped for smaller batches add more to your liking when making larger batches
garlic - few cloves chopped add more for larger batches to your liking
salt and pepper to your taste
egg - I use a few when I make a huge batch

Saute the onion and garlic. Mix together the meat, cooked rice, sauteed onion and garlic, salt, pepper, and egg.

Place a spoonful (amount depends on size of leaf used) on wilted cabbage leaf and fold up like and envelope and place fold side down in roaster.

Now here is my mom's ingredient
Pour tomato soup over top. I use condensed tomato soup and dilute it with 1/2 to 3/4 the amount of water it calls for. I add a small amount of brown sugar on top of the soup. Use the amount of soup you would like. My family likes adding it to the top of them when they are serve so I add a good amount.
You can also like most other recipes call for use tomato sauce. I have added some in along with the soup at times as well as adding a few fresh garden tomatoes peeled and cut up on top.

Bake covered at 350 degrees until it starts to cook then decrease to 325 and cook for a few more hours.

Enjoy!

Thank You, Sharon.
I followed this recipe last night.

[RN-PRN]

I need to make some of these soon.

[Detroit Dan]

(08-04-2011 09:58 AM)RN-PRN Wrote:  I need to make some of these soon.

I have extras. Served with Yuengling. Come and get it.