Golabki, (Polish Stuffed Cabbage)
"Good, Simple, healthy food. Found this is a recent issue of Guideposts. Looked good so I had to try it. Guess what? It is good and is now on my list as a comfort food. I imagine that there are as many recipes for Stuffed Cabbage as there are Cooks out there feeding people who relish Pleasant, satisfying meals."
photo by PianoCook
- Ready In:
- 2hrs
- Ingredients:
- 11
- Yields:
-
3 per person
- Serves:
- 6-8
ingredients
- 1 large head of cabbage
- 9.85 ml canola oil
- 118.29 ml onion, chopped
- 680.38 g ground beef
- 226.79 g ground pork
- 473.18 ml cooked brown rice
- 1 egg, beaten
- 2 (595.33 g) can condensed tomato soup
- 591.47 ml water
- 1.23 ml sea salt (to taste)
- 0.61 ml pepper (to taste)
directions
- Core cabbage and place in a large pot of boiling water, cover and cook 5 to 8 minutes until soft enough to pull off the leaves Repeat till all the large leaves are removed.
- Sauté onion in oil till transparent.
- In a large bowl, mix meat, onion, rice, egg, salt & pepper.
- Place heaping tablespoon of meat mixture on each leaf.
- Fold sides over filling while rolling leaf around filling.
- Chop remaining cabbage and place half in the bottom of a Dutch oven.
- Layer cabbage rolls then cover with remaining chopped cabbage.
- Combine tomato soup with water, stir till smooth, then pour over cabbage and rolls.
- Cover; bring to a boil then reduce heat and simmer 1 1/2 hours.
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Reviews
-
This was absolutely wonderful! The flavors all married together beautifully, the meat was seasoned well (I love the addition of rice to the meat), and overall, I felt comforted and satisfied (as advertised)! I made exactly as posted to maintain authenticity, expecting to want to tweak it a little the second time, but this is the first recipe I have found that I would leave just as is. Probably won't go on our regular rotation because DH is not a huge fan of cabbage (though even he liked the cabbage with the other ingredients, just not by itself), but I will put it on my list for when he goes out of town! *Note: My pot was too small for all the meat mixture, so I grilled up some patties using the extra meat for us to munch on while we waited, and those were good too! Thanks for sharing. Made for PAC Spring 2009.
RECIPE SUBMITTED BY
Firehousecook AKA C
Middlebury Center, 78
First; I have been cooking since about 1942. I LOVE Cooking. I grew up in North central Oklahoma during the Great Depression. No Sisters so Mom taught me to cook. (for my own good said she. Guess what she was right) it is about my number one Hobby(my Wife appreciates it too). Over the years I have cooked for huge crowds and little groups. Korean Vet and a member of a proud American family that goes back to 1684 in this country on my Mothers side and W A Y back on my Fathers side. CHEYENNE Indians from the Kansas territory.
<br>Love any outside cooking no matter what you call it and am addicted to HOT PEPPERS.
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<br>My favorite dish to prepare is deep fried Turkey. Also I have many requests for fruit pies of all kinds.
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<br>Have three Children, two Grand Kids, One Great Grand Daughter which I thoroughly enjoy spoiling.
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<br>I feel I am at peace with the world live in the middle of about 400,00 acres of forest land and surrounded by wonderful neighbors. All four families.
<br> About our only problems are all of our Politicians who haven't the brains to ask our opinion about anything. They are to arogant for that.
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<br>Favorite restaurant has to be the Cedar Run Inn in Cedar Run PA. It is homey, back in the hills and woods next to a beautiful stream and the food and service are on par with any big city eatery.
