I cherish my Grandmas Cabbage Rolls recipe that brings together crisp cabbage leaves filled with a blend of ground pork, beef and rinsed rice along with chopped onion, garlic, and a lightly beaten egg. Aromatic paprika and marjoram in rich tomato sauce and beef broth create a memorable family favorite.

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I’ve always had a soft spot for this recipe and I gotta say, my Grandma’s Golumpki is one of the best things I’ve ever tasted. When I first made these stuffed cabbage rolls, I was amazed how the combination of a large cabbage head, ground pork, and ground beef came together with just the right seasoning of paprika and marjoram.

The rice and finely chopped onion give it a unique texture while an egg ties it all together. I remember prepping the tomato sauce and beef broth along with bay leaves, letting everything simmer until the flavors melded into perfection.

There’s a kind of satisfying tang from the tomato sauce that pairs perfectly with the savory meat mixture. If you ever find yourself in the mood for a dish that reminds you of classic flavors with a twist, you should definitely give my recipe a try.

Enjoy experimenting and tweaking it just the way you like.

Why I Like this Recipe

I love this recipe because the pork and beef mix gives such a rich, hearty flavor that really makes every bite satisfying. Also, having the cabbage leaves get so soft after cooking and then roll up all that tasty meat really makes it feel homemade. I also like how the spices — like paprika and garlic — add a nice kick without overwhelming everything, reminding me a bit of my grandma’s cooking. Finally, the tomato sauce mixed with beef broth creates this comforting, saucy base that makes the whole dish feel warm and inviting, perfect for a cozy meal.

Ingredients

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Cabbage: This crunchy veggie is packed with fiber and vitamins, giving the dish a healthy base.
Ground pork and beef: They offer high protein and rich flavor, ensuring every bite stays juicy.
Rice: This carbohydrate load helps bind flavors and soaks up all the savory juices real good.
Tomato sauce: Its tangy, sweet acidity and lycopene deliver moisture plus an extra depth of flavor.
Onion and garlic: They boost taste with a pungent aroma and offer antioxidants for added benefits.
Beef broth: It adds savoriness and moisture, enhancing every bite with extra umami notes.
Bay leaves: They infuse a subtle herbal aroma and depth into the simmering sauce.
Egg: It helps bind the mix together, adding extra richness to every roll.

Ingredient Quantities

1 large head cabbage (used for leaves)

1 lb ground pork

1 lb ground beef

1 cup uncooked rice (rinsed well)

1 large onion, finely chopped

2 cloves garlic, minced

1 egg, lightly beaten

1 tbsp paprika

1 tsp dried marjoram

Salt and pepper to taste

3 cups tomato sauce

1 cup beef broth

2 bay leaves

2 tbsp vegetable oil

How to Make this

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1. Start by peeling off the outer cabbage leaves and gently remove the thick stem from the center of each leaf. You can blanch the leaves in boiling water for a few minutes to make them easier to roll.

2. Rinse the rice well and set aside. This helps to get rid of any extra starch that might make the filling too sticky.

3. In a large skillet, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic and cook until they become soft and a little golden.

4. In a big bowl, mix together the ground pork, ground beef, the lightly beaten egg, rinsed rice, sautéed onion and garlic. Then add paprika, dried marjoram, salt and pepper and stir until it is all combined.

5. Lay a cabbage leaf flat and put a generous spoonful of the meat mixture near the base of the leaf. Fold in the sides and roll it up tightly. Repeat this process until all of the meat mixture and cabbage leaves are used up.

6. Place the rolled cabbage into a large pot in a single layer with the seam side down.

7. In a separate bowl, blend together the tomato sauce, beef broth and bay leaves. Pour this mixture evenly over the cabbage rolls in the pot.

8. Cover the pot and bring the mixture to a simmer over medium heat. Let it cook gently for about an hour. Check from time to time to make sure it doesn’t dry out.

9. Once the cabbage is tender and the meat filling is fully cooked, remove the bay leaves and serve the golumpki hot with plenty of the sauce on top.

10. Enjoy your meal with a side of mashed potatoes or crusty bread, just like Grandma used to make it.

Equipment Needed

1. A sharp knife for peeling cabbage leaves, chopping the onion and mincing the garlic
2. A sturdy cutting board to do all the chopping on
3. A large pot for both blanching the cabbage leaves in boiling water and later simmering the cabbage rolls
4. A deep skillet to sauté the chopped onion and garlic in vegetable oil
5. A big mixing bowl to combine the meat mixture with the rice, egg, spices and sautéed vegetables
6. A separate bowl for blending the tomato sauce, beef broth and bay leaves
7. A colander for rinsing the rice thoroughly
8. A set of measuring cups and spoons to accurately portion out spices and liquids
9. A pair of tongs or a spatula to gently roll and rearrange the cabbage rolls in the cooking pot

FAQ

Q: Can i substitute the ground meats with something else?

A: Sure, you can try using ground turkey or chicken, but the flavor will change a bit. Mixing pork and beef is what gives it that traditional taste, so you might miss that depth if you alter it.

Q: How do i make sure the cabbage leaves are soft enough for rolling?

A: Boil the whole cabbage in water for about 5-10 minutes until the leaves are tender. They should be soft enough to bend without tearing but not falling apart.

Q: What can i do if i dont have beef broth?

A: You can swap beef broth with chicken broth or even use water with a couple of bouillon cubes. The flavor might not be exactly the same, but it works well in a pinch.

Q: Is it possible to cook this in a slow cooker?

A: Yeah, you can put all the ingredients in a slow cooker and set it on low for about 6-8 hours. Just be sure to check it now and then to maintain the right moisture level.

Q: How can i prevent the golumpki from drying out?

A: Make sure the golumpki are well covered during cooking, either with a lid or tightly with foil. Keeping an eye on the liquid inside the pot helps a lot too.

Grandma’s Golumpki Recipe Substitutions and Variations

If you dont have ground pork, you can swap it out for ground turkey or even ground chicken for a leaner option.
If beef broth is out of reach, try using chicken or veggie broth instead, it works just fine.
If you usually use rice but want a twist, quinoa is a great substitute that cooks up pretty similar.
Instead of tomato sauce, you can use crushed tomatoes mixed with a splash of water and extra spices to thicken things up.
If marjoram ain’t available, a bit of thyme or basil can take its place in a pinch.

Pro Tips

1. When you’re prepping the cabbage leaves, make sure to blast them in boiling water for just a couple of minutes so they turn super flexible and are easier to roll up without tearing.

2. For the meat filling, try mixing the sautéed onions and garlic with the raw meat when it’s still a bit warm. This helps all the flavors blend better and gives you a richer taste in every bite.

3. Rinse your rice really well before adding it in. Not only does it get rid of the extra starch, but it also prevents the filling from turning too mushy once you cook everything together.

4. Keep an eye on your simmering pot during the cooking time. If the sauce begins to dry out, just toss in a bit more beef broth or water to keep those cabbage rolls nice and juicy.