Isn’t the word “Golumpki” simply fantastic?
Golumpki is the Polish name for cabbage roll, a fantastically time consuming Eastern-European delicacy that I am way too lazy to make.
So, I turned it into soup, ’cause soup is easy.
- 4 cups of browned ground beef (approx 2 pounds)(See ***NOTE in Step 1)
- salt and pepper as desired
- 4 cups of shredded cabbage
- 1 cup of shredded carrots
- 2 medium onions, finely chopped
- 4 cloves of minced garlic
- 12 cup of tomato puree
- 1 cup of white vinegar
- 2 tbsp of oregano
- 2 tbsp basil
- 4 tsp brown sugar
1. ) In a large skillet, brown ground beef with onions and garlic. (***NOTE: This can also be made using the raw pack method – I tried it just the other day and the results are identical)
2.) Prep your shredded veggies and prepare to layer.
When making soups, I recommend layering the ingredients. I don’t always precook the ingredients together because they will meld in the pressure cooker and while they are on the shelf awaiting your consumption. The reason for layering the ingredients is so that you get a somewhat equal amount of each item in your soup. Otherwise you run the risk of having a jar of really chunky meaty soup and a jar of mostly broth.
3.) Divide your ingredients by the number of jars you’ll be using. I used four sanitized 2-quart jars
for this recipe. Proceed to layer the ingredients in equal parts in the following order: meat, cabbage, carrots.
4.) In a blender, puree your tomatoes. You can used canned tomatoes, tomato juice from your garden, or a vegetable-tomato juice mixture. Add your sugar, vinegar and herbs to this.
5.) Fill the jar the rest of the way with water, leaving an inch of headroom.
When it’s time to serve your Great Golumpki, you can do it in a few different ways:
- As is, right out of the jar
- With 1 cup of already cooked rice stirred into it
- Cook a cup of rice in the soup, which will soak up most of the liquid, turning it into more of a Great Golumpki casserole.
- Some people like golumpkis topped with sour cream.