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Terry a Jamaican Chef making Polish Golumpki


  • Cabbage head
  • 1 lb Ground Chuck
  • 1 lb Ground Italian Sausage
  • ½ lb cooked and crumbled bacon
  • 1 med to large white onion chopped
  • 1 egg
  • 1 cup cooked rice
  • ½ cup Italian bread crumbs
  • 1 Family size can Tomato Soup (I prefer Campbells)
  • 3 oz tomato paste
  • pinch of sugar
  • 1 tsp salt (adjust to taste)
  • 1 tbs pepper (adjust to taste)
  • 3 cups White Vinegar



  1. Preheat oven to 350 degrees F.
  2. Put cabbage head in a large stock pot, add water to cover and then add white vinegar to the water.
  3. Place on stove on high heat and cover, bringing to a boil.
  4. Gently boil cabbage until leaves of cabbage soften and become pliable.
  5. Remove from stove and drain water from the pot. Set aside and allow cabbage head to cool.
  6. Once cabbage is cooled, remove the leafs from the cabbage head. Take a paring knife and cut the lower portion of the “vein” from the leaf. This vein is very tough and needs to be removed. It will make it much easier to roll the meat mixture in the cabbage leaf. Continue to do this until you remove as many leaves from the cabbage as you can.
  7. In a large mixing bowl combine ground chuck, sausage, crumbled bacon, chopped onion, egg, rice, bread crumbs, salt and pepper. Make certain to thoroughly combine the ingredients together. The “meat” mixture will be a similar consistency to meatloaf. It should be nice and moist. If it seems dry, add an additional egg.
  8. Lay a cabbage leaf down on a flat surface. Take some of the meat mixture and form into a large meatball. You may make these as large or as small as you prefer. Place the meatball in the center of the cabbage leaf. Wrap the cabbage leaf around the meat mixture (see video above).
  9. Place the stuffed cabbage in a roaster with the wrapped edges down in the roaster. Repeat this process placing the Golumpki next to each other, until all of the meat mixture is used up.
  10. Mix tomato soup, tomato paste and pinch of sugar together.
  11. Pour tomato soup mixture over the top of the stuffed cabbage reserving a small amount to be used in the next step.
  12. If you have cabbage leaves remaining, cover the entire top of the stuffed cabbage in the roaster.
  13. Pour remaining tomato soup mixture on top of the cabbage that you lined the tops of the stuffed cabbage. This step will help steam the Golumpki that lies below and will keep them nice and moist.
  14. Put a lid on top of the roaster and bake for approximately 1½ hours.

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