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.
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.
- 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
Preheat oven to 350 degrees F
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.
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.
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.
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.
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.
Place with Roll end side down to hold in place in a baking dish that you sprayed with or rubbed Extra Virgin Olive Oil.
Continue to fill, roll, and line the dish with all of the Cabbage Rolls.
Mix the sauce in a medium bowl: tomato sauce, garlic powder, salt, pepper.
Pour the sauce all over the top of the Golumpki, Stuffed Cabbage Rolls. Then cover and bake for 1.5 hours.
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.
Serve 2-3 Rolls to each person, add potatoes, and Enjoy!