Golumpki as served by Big Ski’s Perogies, located in Bend, OR - as seen on Diners Drive-Ins and Dives, Season 37.
Recipe courtesy of Big Ski's Pierogis


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  • Level: Intermediate
  • Total: 4 hr 15 min
  • Active: 45 min
  • Yield: 12 rolls



  1. Preheat the oven to 375 degrees F.
  2. Add enough water to cover the cabbage in a large pot and bring to a boil. Core the head of the cabbage and place into the boiling water. Let this boil for a few minutes. After a couple minutes, the leaves will get flimsy and fall away. You’ll need around 12 leaves. Remove the leaves from the water and let them cool. Once the leaves are cool to the touch, use a paring knife to trim down the vein on the leaf.
  3. Bring together the beef, pork, rice and spices in a large mixing bowl. Roll into balls weighing 4 ounces each. Grab one cabbage leaf in your palm. Then place the meat mix onto the leaf and slowly roll it up like a burrito, trying not to have any exposed meat.
  4. Lay out your cabbage rolls in a half sheet pan or roasting pan. Next, spread the tomato paste on top of the cabbage rolls. Now slowly pour the chicken broth into the pan without hitting the tomato paste. This should get you close to covering the cabbage rolls, but more broth may be needed. The tomato paste should NOT be covered with the liquid. Cover with plastic wrap and tinfoil to make sure it’s securely covered.
  5. Cook in the oven for 2 hours. Remove from the oven and uncover the cabbage rolls. The liquid level should have dropped. Using water, fill to the original liquid line. Now recover with plastic wrap and tinfoil. Lower the oven to 250 degrees F and place the rolls back in the oven for 1 hour.
  6. Remove from the oven and let rest for 30 minutes.
  7. Ready to serve!