Grandma’s Golumpki Recipe

I’m sharing my Grandma’s Cabbage Rolls, a treasured family golumpki recipe of tender cabbage leaves wrapped around savory minced meat and rice.

I grew up stealing corners of my Grandma’s Golumpki and swore I could taste two things above all, the tang of boiled green cabbage and the rich bite of browned ground beef. Folks call these Simple Cabbage Rolls and to some they’re just Grandmas Cabbage Rolls, but hers did this one sneaky thing that made you remember the first time you tried them.

I still can’t put my finger on it, sometimes I think it’s the way she folded the leaves, sometimes it’s pure luck. Either way, they pull at curiosity, and that’s why I keep making them.

Ingredients

• Cabbage: crunchy, high in fiber and vitamin C, gives tangy slightly sweet notes
• ground beef: rich in protein and iron it adds savory depth, can be fatty
• rice: starchy filler gives body and carbohydrate, soaks up tomato sauce
• Onion: sweet adds aromatic depth and caramelizes to bring gentle sweetness
• garlic: pungent small punch of umami and aroma brightens the whole dish
• Tomatoes: acidic and sweet provide saucy body and add vitamin A and lycopene
• Brown sugar: a touch of sweetness that balances tomato acidity, subtle not cloying
• Worcestershire sauce: savory tang gives umami and extra depth, little goes a long way
• Lemon juice: brightens flavors, adds mild acidity and helps cut through richness

Ingredient Quantities

• 1 medium head green cabbage, about 2 1/2 to 3 lb (12 to 16 large leaves)
• 1 lb ground beef (or 1/2 lb ground beef and 1/2 lb ground pork, like Grandma did)
• 1/2 cup uncooked long grain white rice (about 1 1/4 cups cooked)
• 1 medium yellow onion, finely chopped
• 2 cloves garlic, minced
• 1 large egg, beaten
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp dried marjoram or dried thyme
• 2 tbsp butter or vegetable oil
• 1 (28 oz) can crushed tomatoes
• 1 (15 oz) can tomato sauce
• 1 cup beef broth or water
• 2 tbsp brown sugar
• 1 tbsp Worcestershire sauce
• 1 tbsp lemon juice
• 2 bay leaves

How to Make this

1. Core the cabbage and bring a big pot of salted water to a boil, then blanch the whole head 3 to 5 minutes until outer leaves peel off easily; separate 12 to 16 large leaves, trim the thick vein a bit so leaves roll easier and save the smaller inner leaves for lining the pan or chopping into the sauce.

2. Rinse 1/2 cup long grain rice and par-cook it: simmer in 1 cup water about 6 to 8 minutes until it starts to plump but is not fully soft, drain and let cool a little.

3. In a skillet heat 2 tbsp butter or oil, sauté the finely chopped onion until soft, add the minced garlic for the last minute, then let the mix cool slightly.

4. In a large bowl combine 1 lb ground beef (or 1/2 beef + 1/2 pork), the par-cooked rice, sautéed onion and garlic, 1 beaten egg, 1 tsp salt, 1/2 tsp pepper, and 1 tsp dried marjoram or thyme; mix with your hands until just combined, don’t overwork it.

5. Put about 2 to 3 tablespoons of the filling near the base of each cabbage leaf, fold in the sides and roll up snugly, tucking the ends under; set the rolls seam-side down on a plate.

6. Make the sauce by stirring together the 28 oz crushed tomatoes, 15 oz tomato sauce, 1 cup beef broth or water, 2 tbsp brown sugar, 1 tbsp Worcestershire sauce, 1 tbsp lemon juice, and the 2 bay leaves, season lightly with a little salt and pepper and taste, adjust sweet/tart if needed.

7. Line the bottom of a large heavy pot or baking dish with any leftover cabbage bits or a few reserved leaves to stop sticking, arrange the golumpki snugly in layers seam-side down.

8. Pour the sauce over the rolls so they’re almost covered, dot with a little extra butter if you want, cover tightly with a lid or foil.

9. Cook gently until rice is tender and cabbage soft, about 1 1/2 to 2 hours on the stovetop over very low heat or at 350 F in the oven for the same time; if using raw rice skip the par-cook and expect the same long cooking time to let the rice finish.

10. Remove bay leaves, let rest 10 minutes before serving, spoon plenty of the tomato sauce over each roll and enjoy, these get better the next day so don’t be afraid to make them ahead.

Equipment Needed

1. Large stock pot for blanching the cabbage and for cooking the rolls
2. Colander for draining the cabbage and the par-cooked rice
3. Large skillet for sautéing the onion and garlic
4. Large mixing bowl to combine the meat, rice and egg
5. Measuring cups and spoons for rice, liquids and seasonings
6. Sharp chef’s knife and a cutting board for trimming veins and chopping
7. Ovenproof heavy pot or baking dish with a tight lid (or foil to cover)
8. Wooden spoon or heatproof spatula plus tongs or a slotted spoon for handling rolls and stirring

FAQ

Grandma’s Golumpki Recipe Substitutions and Variations

• For the cabbage: swap in savoy cabbage or large blanched collard leaves. Savoy has looser, more pliable leaves so they wrap easier; collards need a bit more blanching but hold up great.
• For the ground beef: use ground pork for richer flavor, or ground turkey for a leaner roll. You can also use 1 lb plant-based crumbles if you want vegetarian, just add an extra egg or a flax egg so the filling holds together.
• For the 1/2 cup uncooked rice: substitute 1/2 cup uncooked quinoa (rinse first) or 3/4 cup uncooked pearled barley. Both give a similar bite after cooking; if you try cauliflower rice, use about 1 1/4 cups well drained and expect a softer texture.
• For the tomatoes/tomato sauce: replace the crushed tomatoes + sauce combo with about 2 1/2 cups tomato passata or a 24 to 28 oz jar of marinara (taste and cut back on the brown sugar if the jarred sauce is already sweet).

Pro Tips

1. Blanch the leaves then plunge them into ice water so they stop cooking. That makes peeling and rolling way easier. Trim the thick center rib on the underside with a paring knife so the leaf bends, but dont shave it away completely or the leaf will tear.

2. Par cook the rice until it just starts to swell, not until soft, and drain it very well. If you use leftover cooked rice, press it in a towel to remove extra moisture so the filling doesnt come out mushy.

3. Roll snug but not stuffed to bursting. Tuck the sides in first, then roll and place each roll with the seam facing down so they stay closed while cooking. If one opens up, a little dab of sauce under the seam will help seal it.

4. Taste and balance the sauce before you cook: adjust sweetness or acidity with a splash of vinegar or extra lemon juice. Cook covered over low heat so the rolls stay tender, and consider making them a day ahead since the flavors improve with time. They also freeze well in the sauce if you want to save leftovers.

Grandma's Golumpki Recipe

Recipe by Belinda Jay

0.0 from 0 votes

I’m sharing my Grandma's Cabbage Rolls, a treasured family golumpki recipe of tender cabbage leaves wrapped around savory minced meat and rice.

Pin

Servings

6

servings

Calories

382

kcal

Equipment: 1. Large stock pot for blanching the cabbage and for cooking the rolls
2. Colander for draining the cabbage and the par-cooked rice
3. Large skillet for sautéing the onion and garlic
4. Large mixing bowl to combine the meat, rice and egg
5. Measuring cups and spoons for rice, liquids and seasonings
6. Sharp chef’s knife and a cutting board for trimming veins and chopping
7. Ovenproof heavy pot or baking dish with a tight lid (or foil to cover)
8. Wooden spoon or heatproof spatula plus tongs or a slotted spoon for handling rolls and stirring

Ingredients

• 1 medium head green cabbage, about 2 1/2 to 3 lb (12 to 16 large leaves)

• 1 lb ground beef (or 1/2 lb ground beef and 1/2 lb ground pork, like Grandma did)

• 1/2 cup uncooked long grain white rice (about 1 1/4 cups cooked)

• 1 medium yellow onion, finely chopped

• 2 cloves garlic, minced

• 1 large egg, beaten

• 1 tsp salt

• 1/2 tsp black pepper

• 1 tsp dried marjoram or dried thyme

• 2 tbsp butter or vegetable oil

• 1 (28 oz) can crushed tomatoes

• 1 (15 oz) can tomato sauce

• 1 cup beef broth or water

• 2 tbsp brown sugar

• 1 tbsp Worcestershire sauce

• 1 tbsp lemon juice

• 2 bay leaves

Directions

• Core the cabbage and bring a big pot of salted water to a boil, then blanch the whole head 3 to 5 minutes until outer leaves peel off easily; separate 12 to 16 large leaves, trim the thick vein a bit so leaves roll easier and save the smaller inner leaves for lining the pan or chopping into the sauce.
• Rinse 1/2 cup long grain rice and par-cook it: simmer in 1 cup water about 6 to 8 minutes until it starts to plump but is not fully soft, drain and let cool a little.
• In a skillet heat 2 tbsp butter or oil, sauté the finely chopped onion until soft, add the minced garlic for the last minute, then let the mix cool slightly.
• In a large bowl combine 1 lb ground beef (or 1/2 beef + 1/2 pork), the par-cooked rice, sautéed onion and garlic, 1 beaten egg, 1 tsp salt, 1/2 tsp pepper, and 1 tsp dried marjoram or thyme; mix with your hands until just combined, don't overwork it.
• Put about 2 to 3 tablespoons of the filling near the base of each cabbage leaf, fold in the sides and roll up snugly, tucking the ends under; set the rolls seam-side down on a plate.
• Make the sauce by stirring together the 28 oz crushed tomatoes, 15 oz tomato sauce, 1 cup beef broth or water, 2 tbsp brown sugar, 1 tbsp Worcestershire sauce, 1 tbsp lemon juice, and the 2 bay leaves, season lightly with a little salt and pepper and taste, adjust sweet/tart if needed.
• Line the bottom of a large heavy pot or baking dish with any leftover cabbage bits or a few reserved leaves to stop sticking, arrange the golumpki snugly in layers seam-side down.
• Pour the sauce over the rolls so they're almost covered, dot with a little extra butter if you want, cover tightly with a lid or foil.
• Cook gently until rice is tender and cabbage soft, about 1 1/2 to 2 hours on the stovetop over very low heat or at 350 F in the oven for the same time; if using raw rice skip the par-cook and expect the same long cooking time to let the rice finish.
• Remove bay leaves, let rest 10 minutes before serving, spoon plenty of the tomato sauce over each roll and enjoy, these get better the next day so don't be afraid to make them ahead.

Notes

• Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

• Serving Size: 552g
• Total number of serves: 6
• Calories: 382kcal
• Fat: 15.2g
• Saturated Fat: 6.8g
• Trans Fat: 0.17g
• Polyunsaturated: 1g
• Monounsaturated: 5g
• Cholesterol: 67mg
• Sodium: 583mg
• Potassium: 575mg
• Carbohydrates: 32.5g
• Fiber: 3g
• Sugar: 8.3g
• Protein: 19g
• Vitamin A: 800IU
• Vitamin C: 90mg
• Calcium: 50mg
• Iron: 1.6mg