Preparation

• Cook the long grain rice in salted water until slightly milky, then drain and set aside to cool.
• Melt the unsalted butter in a pan over medium heat. Add the diced yellow onions and sauté until they are lightly browned, then stir in the garlic.
• In a large bowl, combine the cooled rice, sautéed onion and garlic mixture, diced bread, ground beef, ground pork, marjoram, oregano, and paprika.
• Carefully core the cabbage and blanch the leaves in salted boiling water for about 3–4 minutes until pliable.
• Lay a cabbage leaf flat and place a portion of the meat mixture at the bottom. Fold in the sides and roll tightly.
• Line the bottom of a large pot with any leftover cabbage leaves. Stack the rolled golumpki inside the pot, seam side down, and pour the beef stock over them.
• Cover the pot and cook on low heat for 50–60 minutes until the cabbage is tender and the filling is cooked through.
• In a separate pan, reduce the braising liquid with tomato puree, bay leaves, and allspice until thickened. Stir in red wine vinegar and a pat of butter.
• Ladle the luscious sauce over the golumpki and enjoy.