A Small Back Story of Love
My wonderful grandmother used to make Golumpki. My grandmother was Polish, and I suppose it is the Polish “Stuffed Cabbage.” When she asked what I wanted for a special dish when we came to visit from Michigan to Illinois, I usually asked for golumpki and jello cake. (See the recipe here.)
I make this dish and I can still feel the love my grandmother put into it. So, with that in mind, I cannot stress this enough. Never fail to ask your family for their cherished recipes. The worst they can say is no, but I am glad I can still make this dish and feel the warmth and love of my grandmother who no longer graces this earth with her presence.
- 1 Head of Cabbage
- 2 pounds of ground beef (or a pound of ground beef and a pound of pork which is my favorite combo. Sometimes I have seen it made with a pound of beef and a pound of lamb)
- Salt and Pepper (to taste
- 1/2 TBSP garlic powder
- 1/2 cup heavy cream
- 1 can tomato sauce
- 1 onion finely diced
- 2 cups uncooked rice
- Boil the cabbage head until the leaves are soft. I found it best to boil it whole and then peel the ones that are soft, then replace in the water, repeat until the whole head is complete. Place the soft leaves in a strainer.
- Brown the meat and season as desired with salt and pepper, add onion and cook for another few minutes to soften onions.
- At the same time cook 2 cups of rice according to directions.
- Mix together the rice, meat
- In a small bowl mix heavy cream, garlic powder, and tomato sauce.
- Mix together 3/4 of that sauce mixture into the meat and rice. Reserve the rest.
- Fill the cabbage with the meat/rice/sauce mixture. Careful! Not too much, you need to wrap it sort of like a burrito
- Wrap and place in a 9×13 pan. Repeat until all cabbage is filled. (Yes, you may have a little bit of meat mix left over. Might make a good lunch.)
- Drizzled the rest of the sauce over the top
- Bake 350 for one hour.