Can uncooked cabbage rolls be frozen?

Yes, they can. Prepare the recipe up until the point of baking. Then cover the pan well with layers of plastic wrap and foil. Defrost in the fridge and bake as instructed. Or bake directly from the freezer, adding up to 15 minutes (or more) to the cooking time.

What is the best type of cabbage for cabbage rolls?

I've made cabbage rolls with several types of cabbage - green, red, savoy - and I think they all work. So it's more a matter of personal preference. However, make sure to use cabbage with large leaves so there's plenty of room for stuffing and rolling. Small cabbages aren't great for this recipe.

What does Golumpki mean?

It's the Polish word for "little pigeon," which is what people liked to say the stuffed cabbages resemble. But they're a little less appetizing when you put it that way.

What to do if my cabbage leaves tear?

It's ok if some of the cabbage leaves tear. Just do your best to stuff and roll them, and turn them around in the dish so they stay intact. Then, cover them with sauce and no one will even know.

Can I prepare golumpki ahead of time?

Sure. These golumpki can be prepared up to a day in advance. Make the cabbage rolls as described in the recipe, but cover and refrigerate before baking. When ready to bake, take the dish out of the fridge, let come to room temperature for a few minutes, and cook as usual.

Polish Golumpki Recipe (Stuffed Cabbage Rolls)

Name: Polish Golumpki Stuffed Cabbage Rolls
Prep time: 35 min
Cook time: 45 min
Total time: 1 h 20 min
Cuisine: Polish
Ingredients: 1 medium-large cabbage; 1/2 cup white basmati rice; 1 pound ground beef; 1/2 cup raisins; 1 egg; 1 teaspoon paprika; 1 teaspoon cinnamon; 1/2 teaspoon ground nutmeg; 4 cloves garlic, 2 minced, 2 peeled and left whole; 2 teaspoons kosher salt; 1/2 teaspoon ground black pepper; 4 cups crushed tomatoes (or a 28-ounce can); 1/4 cup pomegranate molasses; 2 tablespoons chopped parsley (optional)

Description

This Polish golumpki recipe makes tender stuffed cabbage rolls filled with beef and rice, baked in a tangy tomato sauce. A hearty, traditional dish made easy with a helpful shortcut.

Ingredients

Units Scale

1 medium-large cabbage
1/2 cup white basmati rice
1 pound ground beef
1/2 cup raisins
1 egg
1 teaspoon paprika
1 teaspoon cinnamon
1/2 teaspoon ground nutmeg
4 cloves garlic, 2 minced, 2 peeled and left whole
2 teaspoons kosher salt
1/2 teaspoon ground black pepper
4 cups crushed tomatoes (or a 28-ounce can)
1/4 cup pomegranate molasses
2 tablespoons chopped parsley (optional)

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Instructions

Prep the cabbage. Remove any tough or torn outer leaves from the cabbage. Use a paring knife to cut around the core on the bottom of the cabbage. Pull out the core and discard. Put the cabbage in a large bowl with a cup of water in the bottom. Cook the cabbage in the microwave on high power for 10-20 minutes, depending on the size of your cabbage. You should be able to easily pierce it with a knife when it's ready. Let it cool for at least 5 minutes, or until it is cool enough to handle.
Cook the rice. While the cabbage is in the microwave, put the rice in a small pot. Cover with water and simmer over low heat until mostly cooked, about 7-8 minutes. It's ok if it's a little undercooked at this point. Drain off any excess water.
Make the filling. Preheat the oven to 375°F. In a bowl, combine the ground beef with the raisins, egg, paprika, cinnamon, nutmeg, minced garlic, one teaspoon of salt, and pepper. Add the rice when it’s cooked. Stir with a wooden spoon to combine.
Make the sauce. In another bowl, combine the crushed tomatoes, pomegranate molasses, and the remaining teaspoon of salt. Pour half of this into the bottom of a 9x13-inch baking dish along with the two whole cloves of garlic.
Assemble the golumpki. Carefully remove the leaves from the cabbage one by one. Scoop a heaping tablespoon or two of filling onto the middle of each leaf. Fold in the sides, then fold up the bottom and roll upward. Place in the baking dish with the seam side facing down.
Finish and bake. When all of the cabbage leaves are stuffed, spoon over the remaining sauce. Bake for 30 minutes. Turn on the broiler and place the dish underneath to brown for about 5 minutes for some extra browning. Top with parsley and serve.

Notes

Don't overfill your cabbage leaves or they may tear. Which isn't a deal breaker, just cover them in sauce and no one will really know.

You can save yourself a little time by steaming the cabbage and cooking the rice up to 3 days in advance of assembling the golumpki.

Prep Time: 35 minutes
Cook Time: 45 minutes
Category: Main Dish
Method: Baking
Cuisine: Polish