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STUFFED CABBAGE ROLLS - POLISH
GOLUMPKI
 
2 c. cooked rice
1 to 1 1/2 lbs. raw ground beef
1/4 c. diced, minced onion
1/4 tsp. salt & pepper
1 med. green head of cabbage

SAUCE:

1 can tomato soup
1 bouillon cube, dissolved in 1/2 can of water
2 tbsp. sour cream

Mix together the rice, raw ground beef and onion. Boil the head of cabbage after coring it, just to loosen the leaves for about 3 to 5 minutes. Take 1 leaf out at a time and fill it with approximately 2 tablespoonfuls of rice-meat mixture. Fold it over horizontally and then bring in the sides of leaf to make a pocket. Arrange in a covered casserole dish or roasting pan and bake at 350 degrees for 1 hour.

Mix the sauce ingredients until creamy and spoon over the finished golumpki. Serve with rye bread and Polish sausage. Serves about 6 to 8 people.

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