Ingredients
- 1 head green cabbage, cut into bite-size pieces
- 1 pound ground beef
- 1 teaspoon salt
- 1 teaspoon dried parsley
- ¼ teaspoon onion powder
- ⅛ teaspoon ground black pepper
- 2 cups water
- 1 cup white rice
- 1 (10.5 ounce) can condensed tomato soup (such as Campbell’s)
- 1 (32 ounce) container crushed tomatoes (such as Hunt’s)
Directions
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Boil cabbage in a stockpot until tender, 10 to 15 minutes. Drain well.
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Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Mix salt, parsley, onion powder, and black pepper into ground beef.
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Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 20 to 25 minutes. Stir tomato soup and crushed tomatoes together in a bowl.
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Preheat oven to 350 degrees F (175 degrees C).
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Combine cabbage, seasoned ground beef, rice, and tomato mixture together in a bowl; transfer to a 9×13-inch baking dish.
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Bake in the preheated oven until bubbling, about 45 minutes.
Cook’s Note
This recipe uses a lot of sauce. If you like the traditional golumpki version, you may want to reduce the amount of sauce. I happen to dislike the old family recipes that are very dry.
I put the brand names of the sauces in the recipe because they are my personal preferences, and I love the flavors.
