Stuffed Cabbage/Cabbage Rolls/Golumpki/Golabki-Bap Cai Boc Thit Kieu Polish


This recipe is adapted from The Polish Chef and Martha Steward.

Vietnamese stuffed cabbage without rice but serve with rice.

These stuffed cabbage rolls can be cooked or baked @ 350 oF in broth instead of tomato juice. Canned tomatoes and tomato paste/sauce can be used if available too.  Adjust salt if canned food is used. 

 Make 4-6 servings 12-16 rolls

1 head of cabbage
1/2 cup long grain rice
1 lb ground beef/or ground pork  or 1/2 beef and 1/2 pork
2 Tbs oil or butter or mix both
1 medium onion diced
3/4 tsp smoke paprika
1 egg
1 tsp kosher salt
1/4 tsp ground black pepper
2 Tbs chopped parley and some extra for garnish
Green onion for garnish.

Tomato sauce

1 lb tomato, puree
1 garlic clove, finely minced
2 Tbs chopped yellow onion
1/2 tsp kosher salt,
1/4 tsp ground black pepper.
1/16 tsp smoked paprika
A pinch of cayenne pepper or a small red Thai chili without seed



 Put rice in a medium saucepan.  Wash and rinse. Then add water about 1/2 inch above rice level, bring to a boil, turn the heat down to simmer, cover and cook about 10 minutes. Remove from heat, rinse rice with cool water.  Drain set aside.Add oil in a medium saute pan, cook onion, stir often until soft with some color. Set aside. Use a spare pointed knife, remove the core of cabbage (about 1 inch from the top).   Put cabbage into a large pot. Add water to slightly cover cabbage.  Then remove the cabbage.  Bring the water into a gentle boil.  Then add cabbage back, when the outer leave changing color and look soft, carefully detach the outer leave with a long handle spoon in the pot or remove the cabbage out of boiling water with a large shallow  sieves to a rimmed baking tray or a large bowl, then remove the outer leaves, may use the pointed tip of the knife to cut the attached cores.  Trim the hard center stem for easy rolling.  Mix all ingredients of filling together, ground meat, egg, salt,pepper, paprika, chopped parley, onion. Scoop about 1/4 cup (2 oz liquid scoop) filling into the leave, roll tightly like an envelope.  Start with the stem end.  Adjust filling amount for smaller leaves.  Place the roll with loose end down and tightly packed layers to prevent unrolling.   Place a heatproof plate on top of rolls.  Mix all ingredients of tomato sauce, and pour over cabbage rolls.  Bring to a boil and immediately reduce the heat down to gentle lazy simmer, covered and cook until cabbage very tender about 1 hour.  Blanch some green onion ( quick dip into boiling water) to tie the rolls for decoration. Sprinkle with parley. Enjoy.