Grandma’s Golumpki – Stuffed Polish Cabbage

1 large green cabbage
GOLUMPKI FILLING:
1 pound lean ground beef
½ pound ground pork
½ small yellow onion grated
4 large garlic cloves grated
1 teaspoon grated lemon peel from 1 lemon
1 large egg beaten
2 cups cooked rice
TOMATO SAUCE:
1 Tablespoon extra virgin olive oil
½ small yellow onion grated
3 large garlic cloves grated
28 ounces crushed tomatoes
½ cup water
1 teaspoon salt
¼ teaspoon black pepper
FOR SERVING:
Chopped fresh dill optional

Instructions
BOIL CABBAGE:
Remove the stalk from the bottom of the cabbage head.
Th core cut out of a green cabbage.
Place the cabbage in a large pot filled with 12 cups of water. Cover and place over high heat.
Boil the cabbage until it is bright green and pliable.
Bring to a boil and then reduce the heat to medium. Continue to cook until the cabbage leaves become bright green and pliable, about 3-5 minutes. The leaves should not be limp, they should hold their shape.
Remove cabbage from water and place on a cutting board until it’s cool enough to handle.
Place the cabbage head on a cutting board to cool.
MAKE FILLING:
In a large bowl combine ground beef, pork, onion, garlic, grated lemon peel, egg, and rice. Place in refrigerator until ready to use.
Mix all of the filling ingredients together.
MAKE TOMATO SAUCE:
In a medium pot over medium heat add oil. Once simmering, stir in grated onion and cook, stirring frequently, for 2 minutes. Then, add garlic and cook until fragrant, about 30-60 seconds. Pour in crushed tomatoes, water, salt, and pepper and increase heat to high. Once bubbling, reduce heat to low and simmer tomatoes for 15 minutes.
Cook the sauce until it has reduced and thickened.
PREPARE CABBAGE LEAVES:
Once the cabbage has cooled, remove the leaves from the cabbage head.
Remove the leaves from the cabbage head.
Using a paring knife, cut the thick stem or membrane from the back of each leaf. Be careful not to cut through the leaf.
Discard the stem.
PREP OVEN AND BAKING DISHES:
Move oven racks to upper-middle and lower-middle positions. Preheat oven to 350 degrees F.
You will need a 9×13-inch baking dish and a smaller, 2-quart baking dish for this recipe. Spread ¾ cup of sauce in the bottom of a 9×13-inch dish and ½ cup sauce in the bottom of the 2-quart baking dish.
STUFF & ROLL CABBAGE LEAVES:
Place 2 tablespoons of filling on the bottom half of a cabbage leaf.
Place 2 Tablespoons of the filling on the bottom half of the cabbage leaf.
Fold up the bottom part of the cabbage leaf.
Fold the bottom of the leaf up over the filling.
Then, fold in the sides.
Process shot of how to make Golumpki Stuffed Polish Cabbage
Next, roll forward until the cabbage leaf completely covers the filling. Repeat with remaining cabbage leaves and filling.
Keep rolling the leaf until ithe filling is completely covered.
Place the stuffed cabbage leaves into prepared pans in neat rows. Pour the remaining sauce evenly over the cabbage rolls.
Lay the rolled cabbage leaves neatly in the prepared baking dishes.
BAKE:
Bake for 50-60 minutes, rotating pans halfway through baking.
Place pans on a wire rack and cool for 10 minutes. Sprinkle with chopped fresh dill (optional) and serve.
Cover the cabbage rolls with the remaining sauce and bake for 50-60 minutes.

Notes
Note from a reader:
If you throw the head of cabbage in the freezer for a few days until it’s frozen solid and then thaw it the leaves are pliable and you can stuff them easily without boiling the leaves.

Nutrition
Serving: 2cabbage rolls | Calories: 205kcal | Carbohydrates: 20g | Protein: 15g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 55mg | Sodium: 343mg | Potassium: 587mg | Fiber: 4g | Sugar: 7g | Vitamin A: 270IU | Vitamin C: 46mg | Calcium: 79mg | Iron: 3mg