Golabki - stuffed cabbage leaves

Yield: 1 Servings

Measure 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

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.

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