Cabbage Rolls with Ground Beef and Sausage (Golumpki) Recipe
Delicious and comforting Cabbage Rolls with Ground Beef and Sausage (Golumpki) feature tender cabbage leaves wrapped around a savory mixture of ground beef, Italian sausage, rice, and seasonings, baked in a rich tomato sauce. This classic Eastern European dish is perfect for family dinners and yields hearty servings with a flavorful tomato-based sauce.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 30 minutes
- Yield: 9 servings
- Category: Main Dish
- Method: Baking
- Cuisine: Eastern European / Polish
Ingredients
For the Cabbage Rolls
- 1 large head of green cabbage
- 1 lb ground beef
- 1 lb ground Italian sausage
- 1 1/2 cups cooked long grain rice (equivalent to 1/2 cup uncooked rice)
- 1 small yellow onion, diced (approximately 1 cup)
- 1 tsp salt
- 1/2 tsp pepper (plus more for sauce, optional)
- 3 cloves garlic, minced
- 2 tsp Italian seasoning (plus more for sauce, optional)
- 1 large egg
For the Sauce
- 15 oz tomato sauce (1 can, divided)
- 10.75 oz condensed tomato soup (1 can)
- Chopped parsley (for garnish)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the cabbage rolls later.
- Soften Cabbage Leaves: Gently remove the leaves from the cabbage head and place them in a large bowl with about an inch of water at the bottom. Microwave in 2-3 minute increments until the leaves are wilted and pliable, then drain the water. This softens the leaves and makes them easier to roll.
- Prepare Filling: In a large mixing bowl, combine the ground beef, ground Italian sausage, cooked rice, diced onion, salt, pepper, minced garlic, Italian seasoning, egg, and half a cup of tomato sauce. Mix thoroughly using gloved hands to ensure all ingredients are evenly incorporated.
- Mix Sauce: In a separate bowl, whisk together the remaining tomato sauce, condensed tomato soup, and optionally add more Italian seasoning and pepper to taste. This will be the sauce for baking the rolls.
- Prepare Casserole Dish: Pour about 1/2 cup of the sauce mixture into the bottom of a 9×13-inch casserole dish to prevent sticking and add flavor.
- Roll Cabbage Leaves: Place one softened cabbage leaf on a flat surface. Spoon approximately 1/3 cup of the meat and rice filling in the middle. Fold the stem side and top side of the leaf inward, then roll the sides tightly to form a neat packet similar to a burrito.
- Arrange Rolls: Place each rolled cabbage packet seam side down into the prepared casserole dish. Repeat until all the filling is used and the dish is full (approximately 9 rolls).
- Add Sauce: Pour the remaining tomato sauce evenly over the rolled cabbage packets in the casserole dish.
- Bake Covered: Cover the dish tightly with aluminum foil and bake in the preheated oven for 1 hour or until the internal temperature of the rolls reaches 145°F, indicating they’re fully cooked.
- Baste and Finish Baking: Remove the foil and baste the cabbage rolls with the sauce from the dish. Bake uncovered for an additional 10 minutes to thicken the sauce and develop a nicer texture on top.
- Garnish and Serve: Sprinkle chopped parsley over the cabbage rolls for a fresh, colorful garnish and serve warm.
Notes
- Microwaving cabbage leaves with water is a quick method to soften them without boiling.
- Use gloves while mixing the filling to keep your hands clean and to mix thoroughly.
- The internal temperature of 145°F ensures the meat is safely cooked.
- You can adjust the seasoning in the sauce to be more or less spicy or herby depending on preference.
- These rolls can be made ahead of time and refrigerated before baking, making them great for meal prep.
