polish stuffed cabbage rolls
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Great as leftovers! Place the stuffed cabbage rolls over the cabbage and arrange tightly around the bottom of the slow cooker. Some types take a bit longer to cook. Place the head of cabbage in a large pot over high heat and add water to cover. cook for about 1/2 hour. This was just like my Grandma Printz use to make it. Golabki, pronounced gowumpkee is also known as Polish Stuffed Cabbage Rolls and it's a Polish dish consisting of cabbage leaves stuffed with a savory mix of beef, pork and rice.This quest of mine has been more of an exploratory journey. INSTEAD OF BOILING CABBAGE IT IS MUCH EASIER IF YOU PLACE THE CABBAGE HEAD IN THE FREEZER LET IT FREEZE THEN TAKE OUT AND LET THAW. I parboil my cabbage leaves by placing them into boiling water for one minute. First fold the side parts of the leaf inward, and then do the same from the bottom to the top (it’s the same technique you use with wraps). I'm sure I could have found a receipe with Tomato Soup but I used this (twice so far) and substituted 2 can tomato soup per Lb of meat. Preheat oven to 350. In a separate large bowl, combine the beef, rice, garlic powder and the egg, mixing well. Nana's Golabki (Polish Stuffed Cabbage Rolls) Nana's Golabki is the ultimate comfort food! Your daily values may be higher or lower depending on your calorie needs. Polish stuffed cabbage rolls are a traditional dish, equally popular as a family dinner idea as well as party food. You will need a large pot to boil the whole head of cabbage in it. Most people won't think twice about serving basic cornbread when is on the table. I have been on a quest to recreate my husband's grandmother's Golabki recipe. If you don’t want to make your own tomato sauce you can use regular pasta sauce from a jar. Some people just call them "stuffed cabbage leaves" or even "cabbage casserole." Place a small amount, about the size of your palm, into the center of a cabbage leaf and fold leaf over, tucking in the sides of the leaf to keep meat mixture inside. Once thoroughly boiled, the tricky part will be to taking the hot cabbage out of the water. I call it Eastern European comfort food. Cover them with a bit more sauce. Congrats! And I would say, you should over-season your rice because the meat will balance it out. Horiatiki Salad (Greek Salad or Village Salad), Mushroom Pesto Toasts with Fontina Cheese. This is a fun recipe to experiment with--you are pretty much guaranteed a good result. However, i added garlic salt, fresh green pepper, and fresh tomato to the meat. It smelled just like Grandma's kitchen. Stuffed cabbage roll recipes exist in nearly every cuisine and are considered comfort food to the highest degree. Tip- If I have leftover meat and cabbage I cook it in a large pot (the one the sauce is already in) making meatballs from meat mixture- I drop meatballs in raw to sauce. In a large pot boil water and place the whole head of cabbage into it; Boil the cabbage for about 20 minutes; if the entire cabbage Italian with water, rotate it during boiling; In a frying pan sautéed onions with one tablespoon of oil until translucent, about 3-5 minutes; In a separate pot, boil rice according to instructions; cold down when cooked; In a big bowl add rice and season generously with salt and pepper (or vegetable powder stock), add meat, saute onions and mix together; Once cabbage leaves are pretty soft, remove cabbage from boiling water and let it cool down; Using a paring knife remove the core from the cabbage; Save the outer leaves and place them at the bottom of the Dutch Oven or the oven safe dish/pot; Take off one leaf at the time and place 2-4 tablespoons of filling in the middle depending on the size of the leaf; Fold side parts of the leaf inwards and then bottom to the top (use the same technique as you would do for wraps); Continue with the remaining leaves until all filing is used; Stack up the cabbage rolls in an oven-proof dish; Add water or stock, cover and cook for 1.5 hrs in 350F degree oven; Serve hot with tomato sauce and sprinkle with Italian parsley. The boiling time varies depending on a size of the cabbage. It was fabulous!!!! I then shut off the fire and leave them in the water taking them out one bye one to stuff each leaf.
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