Yield: 1 Servings
|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|
|Salt & Pepper|
|4 slices||Diced bacon; (optional)|
|1 small||Onion chopped|
|8 ounces||Tomato sauce; (not Italian spiced)|
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.