Cabbage Rolls with Ground Beef and Sausage (Golumpki)

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Cabbage Rolls with Ground Beef and Sausage (Golumpki)

Servings: large cabbage rolls

Calories: 419cal

Equipment

Ingredients

1 large head of green cabbage
1 lb ground beef
1 lb ground Italian sausage
1 ½ cups cooked long grain rice 1/2 cup of uncooked rice will make 1 1/2 cups of cooked rice
1 small yellow onion diced (1 cup)
1 tsp salt
½ tsp pepper plus more for sauce, optional
3 cloves garlic minced
2 tsp Italian seasoning plus more for sauce, optional
1 large egg
15 oz tomato sauce 1 can, divided
10.75 oz condensed tomato soup 1 can
chopped parsley for garnish

Instructions

Preheat oven to 350°F.
You will need to soften the cabbage leaves in order to make them more pliable for rolling. You can boil or steam the cabbage leaves. I find it easiest to gently remove the leaves from the head of cabbage and place them in a large bowl with about an inch of water at the bottom. Microwave for 2-3 minutes at a time until cabbage leaves are wilted. Drain water from bowl.
In a large mixing bowl, combine ground beef, sausage, cooked rice, onion, salt, pepper, garlic, Italian seasoning, egg, and 1⁄2 cup of the tomato sauce. Use gloved hands to thoroughly combine all of the ingredients.
In another bowl, whisk together the remaining tomato sauce, tomato soup, and an additional pinch of Italian seasoning and pepper, if desired.
Place about 1⁄2 cup of this sauce mixture in the bottom of a 9x13 casserole dish.
Lay one cabbage leaf in front of you and place a large scoop (about 1⁄3 cup) of the meat/rice mixture in the center. Fold the stem side and top side of the cabbage leaf toward each other and then roll up the cabbage leaf sides like a burrito to form a little packet.
Place each cabbage packet in the prepared casserole dish.
Continue filling and rolling cabbage leaves until the meat mixture is used up and the casserole dish is full. (I made 9 large cabbage rolls.)
Pour the rest of the tomato sauce over the top of the cabbage rolls.
Cover dish with aluminum foil and bake for 1 hour, or until the internal temperature of the cabbage rolls reach 145°F.
Remove aluminum foil and baste the cabbage rolls with the sauce. Bake an additional 10 minutes, uncovered, to thicken the sauce a bit.
Garnish with chopped parsley and serve.

Video

Author: Amanda Davis

4.96 from 72 votes

Notes

The meat mixture can be varied - you can substitute ground turkey for the ground beef or sausage. Hot Italian sausage would also be a flavorful substitution.
The tomato soup addition to the tomato sauce adds a little sweetness to the sauce and helps to cut the acidity down a bit. You can add additional herbs and spices to the tomato sauce if desired. However, do not add more salt - the tomato soup has enough already.
Some recipes pre-cook the meat. The meat cooks up completely in the oven. We did pre-cook the rice to ensure it cooks fully and is tender in the cabbage rolls.

Course: Dinner

Cuisine: American

Prep Time30

Cook Time1

Total Time1 30

Nutrition