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Polish Golumpki Beef and Cabbage Casserole with Tomato Sauce
Unveil the heartwarming flavors of Polish comfort food with this delightful Golumpki casserole, where tender cabbage meets flavorful beef!
Ingredients
- 1 large head of cabbage
- 1 pound ground beef
- 1 cup cooked rice
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 can (15 oz) tomato sauce
- 1 can (14.5 oz) diced tomatoes
- 2 tablespoons olive oil
- 2 teaspoons paprika
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
Preheat the oven to 350°F (175°C).
Bring a large pot of salted water to a boil. Remove the core from the cabbage and gently submerge the head into the boiling water. Blanch for 5-7 minutes until the leaves are soft. Remove and cool.
In a skillet, heat olive oil over medium heat. Add chopped onion and garlic, sauté until translucent.
In a bowl, combine ground beef, cooked rice, sautéed onions, paprika, thyme, salt, and pepper. Mix until well combined.
Carefully peel off cabbage leaves. Place about 2 tablespoons of the beef mixture in the center of each leaf, fold the sides over, and roll tightly. Repeat until all filling is used.
In a baking dish, spread a layer of tomato sauce, then place the stuffed cabbage rolls seam-side down. Pour the remaining tomato sauce and diced tomatoes over the top.
Cover with foil and bake for 50-60 minutes. Remove the foil and bake for an additional 10-15 minutes until the meat is cooked through.
Garnish with fresh parsley before serving.
Kitchen Tools
- Large pot
- Skillet
- Baking dish
- Mixing bowl
- Knife and cutting board
Chef's Tips
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Frequently Asked Questions
Yes, ground turkey or chicken can also work well.
The casserole is done when the internal temperature reaches 165°F (74°C) and the meat is no longer pink.
Absolutely! Assemble it the night before, cover tightly, and refrigerate until you’re ready to bake.
Fresh cabbage is preferred, but frozen can be used if it’s previously blanched.
Mashed potatoes or a simple green salad complement this dish nicely.