22 Sep

Stuffed Cabbage Rolls                       Almost ready!

Okay,  So for all you NON – POLISH speaking folks,    it’s  language lesson time.

GOLABKI – It’s pronounced   gaw – WOHMP – kee      means,  ” little pigeons”.      It’s okay if you can’t say it right because its easy to make and even better to eat.

So ,  I gave my friend Stash  some of these to take home.   Himself and his wife are both from Poland.   So the next day he asks me who made them,   because there is now way an American could make  them that good.    HEY!  I am half Polish ..so I think this is a pretty good indorsement to how good they are !!!

2 large heads cabbage

Boiling salted water

1 27 oz can FRANKS sauerkraut

1 onion – chopped

2 cloves garlic – smashed and minced

5 strips bacon

1 1/2 lb ground beef

1 lb ground pork

1 1/2 cup cooked rice

1 TSP salt

1/2  fresh ground pepper

1 Tsp sweet paprika

1/2 tsp Thyme

1 egg

3 cans tomato soup

2 1/2 cup water

1/2 Tsp onion powder

Couple dashes Worcestershire sauce

2 beef bullion cubed ground up

I use a cast iron Dutch oven for this recipe  ( yes , like the one you go camping with) your fancy porcelain will work also,

Remove core from cabbages.Place whole head in large kettle with boiling salted water ( just a dash ) Cover ,  cook 3 minutes or until you can remove outer leaves. Repeat until have remove all large leaves  (about 30).  Chop remaining cabbage.

Turn on oven to 350′

Fry bacon until crisp .    Remove and crumble.

Saute onion in bacon grease until soft , add garlic,  cook 1 minute.

Add onion mix to meats,  rice, salt  , pepper , paprika , thyme,   dash Worcestershire sauce  and mix well

Add egg to meat mix , mix well.

Cover bottom of Dutch oven with some of the chopped cabbage

Place a heaping TBSP meat  mixture on cabbage leaf.     Tuck sides over filling while rolling leaf around filling    ( kinda like a burrito ).   Secure with tooth pick if needed. Place seam side down on chopped cabbage.   Continue  until you have one layer.

Sprinkle half sauerkraut on rolls.

Continue to make rolls and put in Dutch oven to form a second layer Cover with rest of sauerkraut

Mix soup , water,  couple shots of  of Worcestershire sauce,  1/2 tsp onion powder ,  and crushed bullion cubes  , mix well , pour over rolls

Cover and place on cookie pan on middle rack in oven

Cook for 1 1/2 hour

Serve rolls with sauce

EAT and ENJOY!!!!!


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