Grandma’s Golumpki – Stuffed Polish Cabbage

First, boil the cabbage, let it cool, separate the leaves, and cut out the hard stem.
Stir together the filling and keep it in the refrigerator until you’re ready to use it.
Then, make the Sauce and spread some on the bottom of the baking dishes.
Next, stuff and roll the cabbage leaves.
Cover the cabbage rolls with the remaining sauce. (At this point, you can cover them and place them in the refrigerator for up to 24 hours or bake them).
Then, bake the cabbage rolls for 50-60 minutes.
Finally, let the Golumpki cool for 10 minutes and then serve with chopped fresh dill (optional).
See the recipe card below for complete instructions and step-by-step photos!

What to serve with Cabbage Rolls:
Mashed Potatoes
Roasted Broccoli
Thanksgiving Salad with Cranberry Vinaigrette
Spinach Salad
More Polish Recipes that are Family-Favorites:
Polish Beet Soup
Kielbasa Kapusta

RECIPE VARIATIONS:
The sauce recipe for this dish is my own. My grandma did something a little different, which is an excellent option if you’re short on time.
Mix one 10.75-ounce can of Campbell’s condensed tomato soup and one 15-ounce can of Hunt’s tomato sauce. And that’s it, no cooking needed. Use this sauce in place of the sauce in the recipe below.

Cook’s Note: