Anyway, that is my excuse for having as much rice as I just found in my pantry. I have made my way through most of the 12 pounds of heirloom organic brown rice I bought (I have four pounds left). I have a two pound bag of brown rice in case somehow I used the other up without noticing. Then I have the pound of quinoa for when rice just doesn't seem right. Oh, and the 5 pounds of jasmine rice for the coconut curries (ooh, yum! That sounds good right now!). And in the case of a dire emergency, I do have a box of instant brown rice. Oh, and some couscous, and a bunch of pasta... but I digress.
The only thing any of that has to do with the recipe, is that it uses rice. Today I used the heirloom organic brown rice, in case you were wondering. But, really any rice would do.
I don't believe I have ever had a golumpki. Or any kind of cabbage roll, for that matter. However, I have heard about Greg's Golumpki. If Matt's Uncle Greg's name is mentioned alongside a food, there is a really good chance it is either his potato dumplings or these. So, I set off to make a batch.
His recipe called for 4 pounds of ground chuck. I wasn't quite ready to commit to that many leftovers, so I scaled back a bit. They are in the oven now. I can't wait to try them!
From what I can tell, gotabki is the Polish version of the spelling and golumpki is the Americanized version. I believe both are pronounced the same, like go-wumpki
1 very large head of cabbage, or 2 smaller ones
2 lbs ground chuck
2 cups rice, cooked
2 T soy sauce
1 T celery seed
1 T celery seed
1/2 tsp ground pepper
1/2 lb green beans
1 pint mushrooms, sliced
1 lb carrots, sliced
2 cans tomato paste (I used a quart of my frozen tomato sauce)
Greg suggests picking a couple spices from the following: thyme, nutmeg, ground mustard, ground cumin, marjoram, garam masala or cloves. He usually uses cloves and one other. Today I used the mustard and marjoram.
- Core the cabbage and put it in a pot of boiling water for 5-10 minutes. This helps soften the leaves, making wrapping go a lot easier
- Mix the meat, rice, eggs, soy sauce and spices
- Take a scoop of the meat mixture and wrap it in a cabbage leaf. Wrap it like you would a burrito or egg roll. I put probably a scant 1/4 cup of meat mixture on a leaf, then rolled it folding the tops and bottoms in as I went.
- Place a layer in the bottom of a large dutch oven
- After you have a layer completed, cover with the other vegetables
- Repeat with cabbage rolls until you run out of room or ingredients.
- Pour tomato sauce over the top of everything
- Bake covered in a 350 F oven for at least 3 hours
They were quite tasty! I would definitely add more salt next time. I didn't add any table salt due to the soy sauce, but more salt would have been better. Luckily it is always easier to sprinkle some salt on at the table than remove it if you went to far!