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Stuffed Cabbage Rolls (Golumpkis) Recipe

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This recipe for Stuffed Cabbage Rolls (Golumpkis), by , is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Joan (Wnukowski) Krysiak


1 medium head cabbage
1 to 1-1/4 pounds ground beef
1 cup cooked rice
1 small onion, chopped
1 egg, lightly beaten
2 teaspoons salt-free seasoning
1/2 teaspoon pepper
1/2 teaspoon dried thyme
1 can (16 ounces) tomato sauce
4 teaspoons brown sugar
1/4 cup water
1 tablespoon lemon juice or vinegar

Remove core from cabbage. Steam 12 large outer leaves until limp. Drain well.
In a bowl, combine ground beef, rice, onion, egg and seasonings; mix well. Put about 1/3 cup meat mixture on each cabbage leaf. Fold in sides, starting at an unfolded edge, and roll up leaf completely to enclose filling. Repeat with remaining leaves and filling. Place rolls in a 9 x 13 pan.
Combine tomato sauce, brown sugar, water and lemon juice or vinegar; pour over cabbage rolls.
Cover with foil and bake at 350 degrees for 1 hour, spooning sauce over rolls occasionally during cooking.

Personal Notes:
Personal Notes:
We sometimes used toothpicks to hold the roll together. Place the folded side of the roll downwards. Serve with perogis or warm noodles.




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