I love Golumpkies! This is my version which is based on the way my mother made these cabbage rolls, or “Golumpkies”, which is pronounced many different ways!
She served them with ketchup on the side. I changed it a little bit and added ketchup inside the filling as well. Some people serve them with tomato sauce.
My dear Polish friend Anna taught me how to keep the leaves whole for easy wrapping. The technique is to use tongs to carefully separate the cabbage leaves as they fall off while they are boiling and then remove the single leaves to a colander just as they get soft. The soft-tipped tongs are perfect to prevent the leaves from breaking up into small pieces.
Golumpkies are so good and worth the little effort it takes to make them!
MAKES: 10 GOLUMPKIES.
- 1 head cabbage large
- water to boil the cabbage
- 2 teaspoons salt for the water
- ½ pound ground beef or ground meat of your choice
- ¼ cup onions chopped fine
- ½ cup ketchup
- 2 cups rice cooked and salted
- ½ teaspoon salt for the meat mixture
- ¼ teaspoon pepper
- 1 tablespoon parsley chopped
- Cut the core out of the middle of the cabbage.
- In a large soup pot, add the water and 2 teaspoons of salt and the cabbage and bring the water to a boil. Separate each outer cabbage leaf as it breaks apart from the head. Cook the leaves just until they are fairly soft.
- Carefully transfer the leaves into a colander to cool and drain. Have patience and take your time. The leaves will all fall off eventually.
- In the meantime, in a large skillet, sauté the ground beef and onion together until the meat is browned. Drain any grease from the skillet.
- Stir in the cooked rice and the ketchup.
- Season with the salt and pepper and parsley.
- Open one cabbage leaf, add ¼ to ⅓ cup of the filling to the center of the leaf. Fold in the sides and then roll it into a log.
- Use about a half cup of water just to cover the bottom of your casserole dish.
- Place the logs seam side down into the casserole dish.
- Bake uncovered at 350° for 40 minutes.
- Serve with ketchup!