Stuffed Cabbage Rolls - Polish Golumpki - Reviews (Page 4) - Recipe

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“STUFFED CABBAGE ROLLS - POLISH GOLUMPKI” IS IN:

STUFFED CABBAGE ROLLS - POLISH
GOLUMPKI

2 cups cooked rice
1 to 1 1/2 lb. raw ground beef or half sausage
1/4 cup diced, minced onion
1/4 tsp. salt & pepper
1 large green head of cabbage

SAUCE:

1 (10 oz.) can tomato soup
1 bouillon cube, dissolved in 1/2 can of water
2 tbsp. dairy sour cream

Mix together the rice, raw ground beef and onion. Mix the ground beef with half the quantity used being sausage meat (bulk of removed from casing), if desired. Meatloaf mixture can also be used.

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.

Tip: Save broken cabbage leaves to line the bottom of the pot and place between layers of cabbage rolls.

Arrange the cabbage rolls in a covered casserole dish or roasting pan and bake at 350°F for 1 hour.

Mix the sauce ingredients until creamy and spoon over the finished golumpki. Serve with rye bread and Polish sausage.

Submitted by: Belle

Serves about 6 to 8 people.

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Stuffed Cabbage Rolls - Polish Golumpki

· Aug 19 · #192363

Anna (United States) says:

I add chopped dates and oysters to my meat mixture. It sounds strange but it's delicious. The dates cook up tender and the oysters give it a robust flavor. I also use a large can of tomato puree, 1/2 cup buttermilk and a pinch of sugar. I make these for the crew at work at least once a month.

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