Golabki - stuffed cabbage leaves
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | large | Head cabbage |
| 1 | cup | Uncooked rice |
| ¾ | pounds | Ground beef |
| ¾ | pounds | Ground pork; (or veal, if avoiding pork) |
| 1 | medium | Onion; minced |
| 1 | Egg | |
| Salt & Pepper | ||
| 4 | slices | Diced bacon; (optional) |
| 1 | small | Onion chopped |
| 8 | ounces | Tomato sauce; (not Italian spiced) |
| 1 | Bay leaf | |
Directions
A surprise hit with our kids who love this dish. One thing that has always puzzled me is the Polish language - how they get "Go-wom-ki" out of the above, I'll never figure out!
Remove core from cabbage. Scald in boiling salted water. Remove leaves one at a time, reserving. Cook rice in boiling water for 10 minutes, the drain.
Mix together beef, pork, 1st onion, rice, egg and salt & pepper. Place a spoonful of meat mixture on each cabbage leaf, then fold & roll.
For tomato sauce, brown bacon & chop. Add onion and saute briefly. Add tomato sauce, bay leaf, and simmer for a minute or two.
Chop remaining cabbage and put in bottom of roasting pan, then place cabbage rolls on top, and cover with prepared tomato sauce. Roast covered in a 350 oven for 1 hour. Serve. Note, leftovers freeze well.
Posted to JEWISH-FOOD digest by AJScott22@... on Aug 25, 1998, converted by MM_Buster v2.0l.