Grandma’s Golumpki Recipe

I finally decoded the handwritten notes behind Grandmas Cabbage Rolls and I’m sharing the clever shortcut she kept to herself.

When I bite into Grandma’s Golumpki I half expect her voice in the kitchen, telling me it’s “not quite done yet” even when it looks perfect. These Grandmas Cabbage Rolls carry that stubborn, slightly tangy memory that sticks to your tongue, the kind that makes you pause and remember why family dinners mattered.

I like the way green cabbage leaves wrap around a hearty mix of ground beef, soft but with a little bite left. It’s messy, honest food that never tries too hard, and every time I make it I find some small, forgotten trick she used to do.

Ingredients

• Cabbage gives lots of fiber, mild sweetness and structure to each roll
• Ground beef and pork add rich protein, fats, and meaty comfort, a bit greasy
• Rice soaks sauce, adds carbs and body, stretches the filling cheaper
• Onion and garlic give sweet, savory depth, they mellow when cooked
• Crushed tomatoes bring acidity, tomato sweetness, balances richness and seasons well
• Sweet paprika adds warm color and subtle smoky sweet notes, not spicy
• Butter or oil gives silkiness and helps brown, adds little extra richness
• Sour cream finishes with tang and creaminess, cools the heavy meat

Ingredient Quantities

• 1 large head green cabbage (about 2.5 to 3 pounds)
• 1 pound ground beef
• 1 pound ground pork
• 1 cup long grain white rice uncooked
• 1 large yellow onion
• 3 cloves garlic
• 1 large egg
• 1/4 cup milk
• 2 tablespoons fresh parsley
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon sweet paprika
• 1 28 oz can crushed tomatoes
• 1 cup beef or chicken broth
• 2 tablespoons tomato paste
• 1 tablespoon brown sugar
• 1 bay leaf
• 2 tablespoons unsalted butter or vegetable oil
• sour cream for serving optional

How to Make this

1. Core the cabbage and carefully peel off 12 to 14 large leaves; blanch them in a pot of boiling salted water 8 to 12 minutes until pliable, then drain and let cool a bit so you can handle them.

2. While the cabbage cooks, partially cook the rice: put 1 cup long grain rice in 2 cups boiling water, simmer 5 to 6 minutes until it’s just starting to swell but still underdone, drain and set aside.

3. Heat 2 tablespoons butter or oil in a skillet, sauté 1 large diced yellow onion until soft and just golden, add 3 minced garlic cloves for the last minute, then cool slightly.

4. In a big bowl combine 1 pound ground beef, 1 pound ground pork, the par-cooked rice, the sautéed onion and garlic, 1 large beaten egg, 1/4 cup milk, 2 tablespoons chopped fresh parsley, 1 1/2 teaspoons kosher salt, 1/2 teaspoon black pepper, and 1 teaspoon sweet paprika; mix with your hands until homogenous but don’t overwork it.

5. Trim the thick central rib from each cabbage leaf so it rolls easier; put about 3 to 1/2 cup of filling near the base of a leaf, fold in the sides and roll up tightly, place seam side down. Repeat until filling is used.

6. Make the tomato sauce: in a saucepan melt a bit more butter or heat oil, stir in 2 tablespoons tomato paste and cook a minute, add 1 28 oz can crushed tomatoes, 1 cup beef or chicken broth, 1 tablespoon brown sugar, 1 bay leaf, a pinch more salt and pepper and an extra sprinkle of paprika; bring to a gentle simmer and taste for balance.

7. Arrange the stuffed rolls snugly seam-side down in a deep baking dish or Dutch oven, pour the hot tomato sauce over them so they’re mostly covered, and dot the top with a little extra butter or oil.

8. Cover tightly with a lid or foil and bake at 350 F for about 1 hour 30 minutes, or simmer very gently on the stovetop for the same time, until the meat is cooked through and the rice is tender; check once at about 60 minutes in case you need to add a splash of broth.

9. Remove the bay leaf, let the golumpki rest 10 minutes so they set and don’t fall apart, then serve warm topped with extra chopped parsley and sour cream on the side if you like.

Equipment Needed

1. Large pot for blanching the cabbage and par-cooking the rice, big enough to hold whole leaves.
2. Colander or slotted spoon and tongs to drain and handle hot leaves.
3. Large skillet for sautéing the onion and garlic.
4. Big mixing bowl for combining meats, rice and seasonings (you’ll mix by hand).
5. Cutting board and a sharp chef’s knife for coring, trimming and chopping.
6. Measuring cups and spoons for the rice, milk, spices and tomato paste.
7. Deep baking dish or Dutch oven with a lid (or heavy foil to cover).
8. Medium saucepan if you prefer to make the tomato sauce separate.
9. Wooden spoon or spatula plus a ladle or large spoon to pour sauce over the rolls.

FAQ

Grandma’s Golumpki Recipe Substitutions and Variations

• Ground beef or pork: swap for 1 lb ground turkey or chicken (same weight). They’re leaner so add 1 tablespoon oil or a little extra salt. For a vegetarian option try 2 cups cooked lentils plus 8 oz finely chopped mushrooms to give similar texture.
• Long grain white rice (1 cup uncooked): use 1 cup cooked brown rice or quinoa instead (pre-cook first), or 2 cups cauliflower rice for a low carb version. If you use brown rice, pre-cook until just tender so the rolls don’t stay hard.
• Large head green cabbage: use savoy or Napa cabbage (same size) no changes needed, or use 8 to 10 trimmed collard green leaves for sturdier wraps but simmer them a bit longer so they bend without breaking.
• 28 oz crushed tomatoes: swap with 28 oz tomato passata or use 2 cups tomato sauce plus 1 cup diced tomatoes. If you like it sweeter add the same 1 tablespoon brown sugar, if more tangy add a splash of vinegar or lemon juice.

Pro Tips

1) Chill the filling before you roll it. Let the meat, rice and egg sit in the fridge 20 to 30 minutes so it firms up, you wont have sloppy rolls and theyll hold together better while baking. Also dont overmix with your hands or it gets gummy.

2) If a cabbage leaf rips, dont toss it. Overlap two smaller pieces and roll them together or use the inner tender bits to patch the hole, seam first. For extra pliability try steaming the head 10 minutes instead of boiling, or soften single leaves in the microwave wrapped in a damp towel for 30 to 45 seconds.

3) Build the sauce for depth not just sweetness. Fry the tomato paste a bit first so it caramelizes, then balance with a tiny splash of vinegar or lemon if it tastes flat and a pinch of sugar if it is too sharp. If the sauce ends up thin, remove lid near the end and simmer to reduce, dont drown the rolls though.

4) Make ahead and freeze for easy dinners. Assemble rolls in the dish, cover tightly and freeze raw for up to 3 months, then bake straight from frozen adding 15 to 30 extra minutes and a splash of broth if it seems dry. Cooked leftovers reheat great, just cover and warm slowly so they dont dry out.