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Aunt Jean Wyzykowski, Cousin John Furman and I have been perfecting their Golumki recipe for years. From Grandma Romsiewicz

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Makes 17 - 20 golumbki
prep time:
20 Minutes
cook time:
2 Hours 30 Minutes
total time:
2 Hours 50 Minutes

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Golumbki photo Save this recipe 3
Makes 17 - 20 golumbki
prep time:
20 Minutes
cook time:
2 Hours 30 Minutes
total time:
2 Hours 50 Minutes


  • 1 Head of Cabbage
  • 1 lb. Ground Beef
  • 1/2 lb. Ground Pork or Veal (sometimes sold as meat loaf mix)
  • 1 Cup Rice
  • 1 Large Onion, chopped
  • 1 Egg
  • 2 to 4 Tbs. Butter or Margarine
  • 1 1/2 Tsp.Salt
  • 1 tsp. pepper
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  • 1

    Bring 2 1/2 cups of water to a boil and add 1 cup rice and 1 tsp. of salt. Cover tightly and cook over low heat until water is absorbed, about 20 to 25 minutes. Set aside to cool a bit.

  • 2

    Fry 1 large onion in 2 to 4 Tbs. butter or margarine until transparent. Combine cooked rice, fried onions, raw ground beef, raw pork /veal, egg and seasonings and mix well.

  • 3

    Hold a cabbage leaf in your hand and place a good tablespoon of filling more if the leaf is large) toward the bottom of the leaf. Fold/ roll upward once then fold the two sides of the leaf toward the center to close the ends and continue rolling until the leaf is closed and forms a roll.

  • 4

    Grease the bottom of an oven proof casserole or large pot and layer the bottom of the pot with the small, unused cabbage leaves to add flavor and prevent the Golumbki from sticking to the bottom of the pot.

  • 5

    Place the Golumbki into the pot in one or two layers. Mix 1 can of tomato soup and 3/4 can of water and pour over the Golumbki. Cover and bake at 350° for about 2 hours or until leaves are slightly brown.

Recipe Notes

Edit note

This filling can also be used for stuffed green peppers.

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