Ingredients Jump to Instructions ↓

  1. 1 large head cabbage, cored

  2. Filling:

  3. 1 cup brown basmati rice

  4. 2 1/2 cups water

  5. 1 (15-ounce) can evaporated milk

  6. 1 tablespoon olive oil

  7. 3/4 cup finely chopped onion

  8. 3 cloves garlic , minced

  9. 1 egg

  10. 1 teaspoon salt

  11. 1/2 teaspoon freshly ground pepper

  12. 1 pound ground turkey

  13. 1 28-ounce can tomato puree

Instructions Jump to Ingredients ↑

  1. Place cored cabbage into a large pot of boiling water. After just a few minutes, the cabbage leaves will begin to loosen. Seperate the cabbage leaves, and remove them from the pot as they come off and place on a paper towel lined tray to drain.

  2. Meanwhile, heat olive oil over medium heat in a small skillet. Add onions and garlic, cooking until the onions have softened a bit, about 5 minutes. Place in a large bowl to cool.

  3. Make the rice:

  4. Heat water to a boil, add rice, reduce heat to simmer, cover, and cook 30 minutes. Remove rice from heat. Add evaporated milk to rice, cover, and allow evaporated milk to absorb into rice (this will take about 15 minutes); cool slightly.

  5. Place all filling ingredients into the bowl with the sauteed onion/garlic mixture. Mix well.

  6. Place about 1/4 of filling into the center of each of the cabbage leaves, folding up to enclose (see step by step photos below).

  7. Ladle about 1 cup of sauce into the bottom of a large Dutch oven. Place golumpki seam side down into prepared pan. Pour remaining sauce over golumpki, cover, and cook over medium heat until sauce begins to come to a boil. Reduce heat to simmer, and cook 3 hours. (May be made 1 day ahead and reheated)


Send feedback