Growing up in a Polish household, golumpki was a household favorite. With an excess of purple cabbage, I thought I would try my hand at a purple cabbage version and the result was delicious! With the addition of many healthy ingredients, my version will leave you satisfied without the guilt.
Serves 4 | Gluten free | Less than 90 minutes
- 1 large head or 2 small heads purple cabbage (you need 16 large leaves)
- 1/2 tbsp olive oil
- 1 medium onion, diced
- 1 red pepper, diced
- 1 lb baby Bella mushrooms, sliced
- 1/2 tbsp fresh minced ginger
- 1/2 tbsp minced garlic
- 5 basil leaves, finely chopped
- 1/2 tbsp minced parsley
- Sea salt
- Black pepper
- 1 lb ground beef
- 1 package microwaveable brown rice (I like 365 brown rice with lentils)
- 15 oz diced tomatoes
Preheat the oven to 375 degrees F. Start by boiling the cabbage in a large pot for 12 minutes, then remove and set aside to cool. In a large skillet, heat the olive oil over medium heat, then add the onion, pepper, mushrooms, ginger and garlic. Add a good pinch of sea salt and a few cracks of black pepper. Cook for 4-5 minutes until a slightly softened. Transfer to a large bowl and add the raw ground beef and rice. Mix well.
Spray a 13×9 pan with cooking spray and place a 1/3 of the diced tomatoes in the bottom of the pan. Cut out the core of the cooled cabbages and carefully peel off the top leaf. Cut out the hard spine and place about a 1/3 cup of mixture in the middle. Fold in the sides and role up. Place seam side down in the pan and repeat until the mixture is gone. You should be able to get about 16 rolls.
Pour the rest of the diced tomatoes over the top and spread evenly. Cover with foil and bake for 40-50 minutes, until internal temperature was 165 degrees F. Remove and let cool for about 10 minutes before serving.