Golumpki, Stuffed Cabbage Recipe

I grew up with, Golumpki, or Stuffed Cabbage.  My Mom made this dish growing up and my brother and I thought the name was so funny – we mispronounced it, thinking it was called gwumpky.  In fact, up until a couple years ago when I finally researched it, I still thought that was the name 🙂  Golumpki is a traditional Polish dish, but was also popular in Slavic culture, so my Mom’s family having Czechoslovakian ancestry, made this dish from time to time.  It is basically meat filled cabbage rolls cooked in tomato sauce.  The traditional recipe is made with ground beef, but I have created a lower calorie version with this white meat ground chicken recipe.

The ground chicken is wrapped in cabbage.  Cabbage can be and IS soooo delicious in this recipe and it is incredibly healthy with so many benefits. Cabbage is a cruciferous vegetable, like kale and broccoli.  We all know the health benefits of kale and broccoli, but cabbage is often overlooked and packs quite a punch in the health benefit department.  Also, you can get a large 3lb head of cabbage that can contribute to several meals for not a lot of money, so it’s a win, win, win!

In terms of the health benefits…first, cabbage has antioxidants, which help stop or delay damage to cells.  It is an excellent source of vitamin C and a good source of manganese, both of which act as antioxidants.  Cabbage also provides anti-inflammatory benefits and is a great source of fiber, providing digestive tract support.

For the stuffed cabbage, the entire cabbage head is steamed or boiled so that the leaves are easily peeled off.

Once the leaves are peeled, you move on to the filling.

Because the white meat chicken is a bit blander than the beef, I added parmesan, tomato paste, garlic, onion and paprika to the filling, which does the trick to give this healthier version a delicious taste where you will never miss the fat!

Roll the filling in the cabbage leaves like you would roll and wrap a burrito.  The leaves are very pliable after being steamed.  Continue to fill and roll until you use all of the filling, squeezing every last golumpki into the pan!

Cover with tomato sauce and bake in oven.

Sink your fork in and enjoy the simple, but tasty flavors from the parmesan, chicken, and tomato, as well as the soft and hearty texture.  It’s a meal that the entire family will love, just as mine did growing up.

Enjoy!



Golumpki, Stuffed Cabbage

This is a great make-ahead family dish!  Golumpki is a traditional polish dish, but was also popular in Slavic culture, so my Mom's family having Czechoslovakia ancestry, made this dish.  It is basically meat filled cabbage rolls cooked in tomato sauce.  The traditional recipe is made with ground beef, but I have created a lower calorie version with this white meat ground chicken recipe.  Because the white meat chicken is a bit blander than the beef, I added parmesan, tomato paste, garlic, onion and paprika to the filling, which does the trick to give this healthier version a delicious taste where you will never miss the fat!  Finish off the meal with roasted potatoes and you have a meal that the family will love.

Course Main Course
Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings 4 people
Author Carrie Tyler

Ingredients

  • 1 head Green Cabbage
  • 1 clove Garlic minced
  • 1 Yellow onion, medium finely diced
  • 24 oz Red Creamer Potatoes quartered
  • 2 Tbls Tomato paste
  • 1 15oz can Tomato sauce
  • 1 Tbls Garlic powder
  • 1 tsp Salt
  • 2 tsp Ground Pepper
  • 1 lb Ground Chicken white meat
  • 1 cup Rice, Cooked
  • 1/4 cup Parmesan cheese grated
  • 1/2 tsp Paprika
  • 1 Tbls Extra Virgin Olive Oil or spray

Instructions

  1. Preheat oven to 350 degrees F
  2. Remove the core from the cabbage head and place in a steamer. Steam until the outer leaves are soft and can easily be removed. You can do this in stages, removing the outer leaves then returning to the steamer to steam the next few layers of leaves. You can also boil the cabbage head in water if you do not have a steamer.
  3. Remove about 12-14 outer leaves. The final number of rolls depends on how much meat you fill them with, but I generally get around 12 rolls.
  4. In a large bowl combine the ground chicken, diced onion, minced garlic, egg, tomato paste, paprika, parmesan, rice, and salt and pepper. Make certain to thoroughly combine the ingredients together.
  5. Lay a cabbage leaf down on a flat surface with the core end closest to you. Take some of the meat filling and put it in the center of the leaf. 
  6. Roll the bottom (core end) of the leaf up over the filling. Fold in the sides, then continue to roll up so you have a burrito-like roll. 
  7. Place with Roll end side down to hold in place in a baking dish that you sprayed with or rubbed Extra Virgin Olive Oil. 
  8. Continue to fill, roll, and line the dish with all of the Cabbage Rolls.
  9. Mix the sauce in a medium bowl: tomato sauce, garlic powder, salt, pepper.
  10. Pour the sauce all over the top of the Golumpki, Stuffed Cabbage Rolls. Then cover and bake for 1.5 hours.
  11. While the Golumpki are baking, wash the red potatoes and then quarter, leaving the skins on. Place on a baking sheet, drizzle with 1 Tbls Extra Virgin Olive Oil, then sprinkle with Garlic Powder, Salt, and Pepper. Toss with your hands rubbing the oil and seasoning all over each potato slice. Roast in oven for 20 minutes or until fork-tender.

  12. Serve 2-3 Rolls to each person, add potatoes, and Enjoy!

Chicken and Seared Cabbage Salad

Get ready for the dish I literally have been eating for breakfast, lunch, and dinner: Chicken and Seared Cabbage Salad. I love asian flavors and the nuttiness from the sesame oil, the saltiness from the soy sauce, with the sweetness from the honey and vinegar are a wonderful combination.

If you have read any of my previous posts, you know that I love warm cozy foods, like soups and sauces, casseroles and pastas.  However, I also love cool and crunchy foods, especially for lunches (and yes, breakfast too!).  Cool foods feel lighter, not so heavy to me, whereas sometimes a big bowl of a hearty soup makes me want to crawl under a blanket and nap – not a bad thing at all, but perhaps not the best during a busy day :).  This Chicken and Seared Cabbage Salad can be eaten warm or cold, which makes it so versatile.  Eat it warm the evening you cook it, then cool for breakfast and/or for lunch the next day!

Ok, about the interesting breakfast habits that I have…I am definitely more of a savory vs. sweet kinda girl.  So, for mornings, I love a big plate of scrambled eggs rather than a cinnamon roll.  However, my mind is most “on” during the morning ours, so I love to plan and to write early in the morning and just want to grab something from the fridge quick to eat.  That’s where leftovers come in!  My kids have been known to frequently look at mommy’s breakfast and say “ewww, Mommy, you are so weird” when they see me eating steamed veggies with rice and parmesan cheese.  Well, it’s super healthy, gives me energy, so Mommy Wins!

If you have seen my Detox Weekly Meal Plan or Detox Cabbage Soup posts, then you have read about the benefits of Cabbage, but I will spew them again for you now, because I was seriously so surprised at how many benefits cabbage has.  I thought if it looks like iceberg lettuce, then it probably had similar health benefits (minimal, that is).  But it is quite the opposite!  Cabbage is in the Broccoli and Kale family, so it is loaded with health benefits!

First, cabbage has antioxidants, which help stop or delay damage to cells.  It is an excellent source of vitamin C and a good source of manganese, both of which act as antioxidants.  Cabbage also provides anti-inflammatory benefits and is a great source of fiber, providing digestive tract support.

This Chicken and Seared Cabbage Salad starts with simple ingredients…Chicken breasts, Cabbage, Carrots, Broccoli, Scallions, Sesame Oil, Soy Sauce, Vinegar, and Honey.

The chicken breasts roast in the oven and can be made a day or so in advance for easy meal prep.  Once cooked, I like to shred the chicken vs. chop it, so that it is more rustic and can absorb all of the salad flavors in the shredded nooks and crannies.

The carrots and broccoli go into the pan first, then the cabbage, garlic, and scallions.  Finally, the chicken and the sauce.  That’s it!  So simple, but so flavorful and delicious! Chicken and Seared Cabbage Salad is great by itself or on top of rice and is a healthy and delicious, simple recipe that you will want to come back to again and again!

Enjoy!

Carrie


Chicken and Seared Cabbage Salad

This warm Chicken and Seared Cabbage Salad with carrots and broccoli can be eaten by itself or on top of rice and it is great warm or cold!  I love asian flavors and the nuttiness from the sesame oil, the saltiness from the soy sauce, with the sweetness from the honey and vinegar are a wonderful combination.

Course Main Course
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 people
Author Carrie Tyler

Ingredients

  • 3 Cups Cabbage thinly sliced
  • 1 cup carrots finely diced
  • 1 cup broccoli florettes broken into small pieces
  • 4 scallions diced
  • 1 garlic clove minced
  • 1 tsp Extra Virgin Olive Oil
  • 2 tsp sesame oil
  • 3 Tbls Soy Sauce
  • 1 Tbls Honey
  • 2 Tbls white wine vinegar
  • 3 Tbls water
  • 3 8oz Chicken Breasts
  • Salt to taste
  • Ground Pepper to taste
  • 1 cup uncooked rice
  • 1 cup veggie broth

Instructions

  1. If you are going to have rice with this salad, then add 1 cup uncooked rice to 1 cup water and 1 cup vegetable broth.  Bring to a boil, stir, then reduce heat to a light simmer, cover the pot, and let cook for 20 minutes.  At 20min, turn off heat and let sit covered until you are ready to serve. 

  2. Season the chicken breasts with salt and pepper and put into a 400 degree F oven for 20 minutes.  When the internal temperature reaches 165 degrees F, take them out of the oven and allow to cool.  Once cooled, shred the chicken by hand into bite-size pieces.  This step can be done 1-2 days in advance of eating.

  3. Slice the cabbage thin or shred it into larger shreds to get 3 cups.

  4. Dice the carrots and cut the broccoli florets into small bite-size pieces.  Slice the scallions thin.  Mince the garlic.

  5. Make the sauce in a small bowl by adding 3 Tbls of water, 3 Tbls soy sauce, 2 tsp sesame oil, 1 Tbls honey, 2 Tbls Vinegar.

  6. To a preheated large saute pan, add 1 Tbls Extra Virgin Olive Oil.  Then add the carrots and broccoli.  Cook for 4 minutes, stirring every minute or so.  Next add the garlic, scallion (leave 1 tbls for garnish) and the cabbage and stir to mix and sear all of the cabbage.

  7. Once the cabbage has started to soften slightly, Add the shredded chicken and the sauce, combining all of the sauce thoroughly with the chicken and veggies.  Remove from heat and let cool.

  8. Plate this warm salad over rice and enjoy!  This can also be mixed with the rice and eaten cold the next day for lunch!  Just add a drizzle more soy sauce and vinegar if you need more flavor the next day.