I can’t believe it’s been a long time since the last time I cooked Stuffed Cabbages. This Polish dish which goes by the names – Golumpki/Golabki, Golubtsy in Russia, Holubtsi in Ukraine, and Töltött Káposzta in Hungary is really good. I think because of the tedious preparation it’s not something I make often. It’s really not that difficult to make though. I’ve shared the recipe back in 2012 but I’m posting it again with new photos since the old article is missing the photos now due to hosting changes. Anyway, here you go.
Crock-Pot Stuffed Cabbages (Golumpki)
- 1 large cabbage
water for boiling
1 1/2 pound ground beef
1/2 cup uncooked long grain rice
1 sm onion chopped
1 tbsp Worcestershire sauce
sprinkle of garlic powder
salt and black pepper
1 can pasta/marinara/spaghetti sauce
- 1 large cabbage
- water for boiling
- 1-2 pounds ground beef
- 1/2 cup uncooked long grain rice
- 1 sm onion (chopped)
- 1 egg
- 1 tbsp Worcestershire sauce
- sprinkle of garlic powder
- salt and black pepper
- clean toothpicks
- 1 can pasta/marinara sauce
- Fill a pot with water. Don’t fill it all the way to the top. Make sure it doesn’t overflow when you submerge the head of cabbage. That’s your guide. Let the water boil.
- Carefully run a knife into the core section of the large cabbage. Take the core out. Once the water has boiled, carefully submerge the cabbage into the water, half of the core part down, then carefully move the top portion down after a few minutes. Continue boiling the water but turn the heat down in medium, then low once the cabbage head is getting softer.
- Carefully peel/pick off the cabbage leaves. This is fairly easy to do. Place the leaves in a platter or strainer. Continue to peel/pick off more as you go along.
- In a large bowl, combine the ground beef, egg, rice, onions, garlic powder, Worcestershire sauce, salt and black pepper. Mix all of that together to combine. Set aside
- In a cutting board, lay a piece of cabbage leaf, vine side down. Cut off the hard stalk part. Place a spoonful of the filling in the leaf, fold, roll and tuck the sides as you roll the filled cabbage. Secure the end with a clean toothpick. Place the stuffed cabbage in a platter. Repeat the process.
- Spread some of the pasta/marinara/spaghetti sauce at the bottom of the crock-pot pan.
- Place some of the stuffed cabbages, layer with some sauce, then more stuffed cabbages then sauce. Repeat the layers until all stuffed cabbages are placed.
- Pour the remaining sauce on top. Cook this in HIGH for 4-5 hours.
You can also simmer this using a regular pot and stove(low-heat). While the stuffed cabbages are simmering in either a crock-pot or the stove it is important not to touch the cabbages. Maybe shake the pot gently a few times to avoid burning the bottom but please leave the pot alone that way they retain their roll-shapes and the filling doesn’t splatter into the pan.
This is a perfect Fall dish to serve during the weekend for Family dinners. Enjoy!