Name: Polish Golumpki Stuffed Cabbage Recipe Easy and Delicious
Prep time: 40 min
Cook time: 1 h 15 min
Total time: 1 h 55 min
Cuisine: polish
Ingredients: 1 green or white cabbage; 8.8 oz ground veal or beef 250 g; 8.8 oz ground pork 250 g; 2 1/2 cups cooked rice 500 g; 1 large onion diced; 2 1/2 cups beef stock or preferred stock 0.6 liters; 1 tbsp salt plus extra for cabbage water; 1/2 tsp black pepper; 1 1/2 tbsp chopped rosemary; 2 tbsp butter; 3 cups passata tomato purée 0.7 liters; 3 heaping tbsp tomato paste 70 g; 1 2/3 cups beef stock for sauce 0.4 liters; 2 garlic cloves; 8 allspice berries; 8 peppercorns; 1/2 tsp salt for sauce; 2 bay leaves; 2 tbsp butter for finishing

Description

Enjoy a comforting traditional dish with these tender cabbage rolls filled with savory veal pork and rice simmered in a rich tomato sauce. Polish Golumpki Stuffed Cabbage is a hearty meal perfect for any dinner. This authentic recipe ensures every bite is full of flavor.

Ingredients

Scale

1 green or white cabbage
8.8 oz ground veal or beef 250 g
8.8 oz ground pork 250 g
2 1/2 cups cooked rice 500 g
1 large onion diced
2 1/2 cups beef stock or preferred stock 0.6 liters
1 tbsp salt plus extra for cabbage water
1/2 tsp black pepper
1 1/2 tbsp chopped rosemary
2 tbsp butter
3 cups passata tomato purée 0.7 liters
3 heaping tbsp tomato paste 70 g
1 2/3 cups beef stock for sauce 0.4 liters
2 garlic cloves
8 allspice berries
8 peppercorns
1/2 tsp salt for sauce
2 bay leaves
2 tbsp butter for finishing

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Instructions

Prepare the cabbage by coring and carefully removing whole leaves then blanch them in salted boiling water for 2 to 3 minutes until soft, then drain and cool.
In a mixing bowl, thoroughly combine the ground veal or beef, ground pork, cooked rice, diced onion, salt, black pepper, and chopped rosemary.
Place a scoop of the meat mixture on each cabbage leaf then fold the sides over and roll tightly to enclose the filling; repeat for all leaves.
Melt 2 tablespoons of butter in a large pot or Dutch oven over medium heat, lay extra cabbage leaves on the bottom, and arrange the stuffed rolls seam-side down in a single layer.
Pour 0.6 liters of beef stock over the rolls and let simmer, then cover with a pressure cooker lid sealing it and cook under pressure for 15 minutes after steam builds, then carefully perform a quick pressure release and remove the lid.
Mix together passata, tomato paste, 0.4 liters beef stock, garlic cloves, allspice berries, peppercorns, 1/2 teaspoon salt, and bay leaves in the same pot; spoon this sauce over the cabbage rolls and add the remaining 2 tablespoons of butter.
Cover the pot and simmer gently over low heat for 90 minutes until the cabbage rolls are tender and flavors have melded perfectly.

Notes

This dish freezes well and develops deeper flavor when reheated
Make a large batch and store leftovers for easy future meals

Prep Time: 40 minutes
Cook Time: 1 hour 15 minutes
Category: dinner, Main Course
Method: Pressure Cooker
Cuisine: polish

Nutrition

Calories: 420 kcal