Cabbage Rolls with ground beef, sausage and rice rolled in cabbage and cooked in a tomato sauce.
I have been making these cabbage rolls or golumpkis for 30 years. I got the recipe from my friend Denise’s mother, she called them golumpkis, I found cabbage rolls easier to explain when I said I would bring them somewhere. I have made a few changes over the years, I add garlic and tomato soup because I like the broth the cabbage rolls make with it. The recipe makes a lot so I halved it when I made it today. In case you are wondering what is behind the cabbage rolls, those are hoe cakes.
A few years ago I stayed with my friend Denise at her moms house for almost a week in Michigan’s upper peninsula. A few of the ladies with us did not know how to make golumpkis so Denise’s mom gave us a lesson. We had a fun afternoon laughing and talking about old times as we rolled the golumpkis. It went pretty quick with 5 of us doing it and they were delicious. To top it off Ma Hook had also made us fresh picked berry pies for dessert.
Meat Mixture before it is rolled.
Meat ready to be rolled.
Layered in the pan, salt and pepper between each layer. This is when the vinegar and oil is put on them to bake before adding the sauce.
Topped with the sauce before baking.
- 3 lbs. Ground Chuck
- 1 lb. Sausage
- 1 1/2 C. Uncle Bens Converted Rice
- 1 1/2 C. Onion - diced small
- 2 t. Salt
- 1/2 t. Pepper
- 2 Garlic Cloves - minced
- 2 medium heads of Cabbage
- One 14.5 can tomato sauce
- 1 can Tomato Soup
- 1 small can Tomato Paste
- 1/2 C. Water
- 1 t. Salt
- Mix well in a large bowl all ingredients except cabbage. (For some reason cheap sausage works best in this recipe)
- In a 5-6 quart pan pour in 3 inches of water and bring to a boil. Core cabbage and remove outer leaves. Add 1 head of cabbage to the pan and cover. Turn heat down to medium and let cabbage steam about 5 minutes until you can start peeling off outer leaves. Set cabbage in strainer and run cold water over it to cool and add other cabbage to pan. Place the leaves you peel off on paper towels to drain. Repeat until you are down to the centers of the cabbage.
- Lightly grease a 9 x 13 inch pan. To begin rolling cabbage on the bigger leaves, cut down the center and remove the large vein. I make my cabbage rolls small, just a little bigger than the size of your thumb. Use 1/2 of the cabbage leaf and add 1 heaping Tablespoon filling at the core end and fold over sides to enclose filling and roll up cabbage. Place seam side down and continue to roll until the bottom layer is complete. Salt and pepper this layer. Now continue and add another layer.
- Preheat oven to 425°F. Pour a mixture of 1/4 C. Vinegar and 1/3 C. Oil over the cabbage rolls. Bake in oven for 20 minutes. Take pan out of oven and drain off the vinegar and oil mixture.
- Mix up the sauce ingredients in a bowl.
- Pour over cabbage rolls. Cover cabbage rolls and bake at 350°F. for 1 hour and 30 minutes to 2 hours.
- Note: Usually before I add the tomato sauce mixture, if I have left over cabbage from the center of the cabbage I rough chop it and throw it on top of the cabbage rolls. Salt and pepper a little and then add the tomato mixture over all.