Re: Golabki

This one looks pretty close to how my mom used to make it.
I always kindof guess on the ingredients, so here is a recipie from
"treasured polish recipies"
1 head cabbage
1 lb ground beef
1/2 lb ground pork or veal
1/2 cup rice
1 egg
1 onion-finely chopped
2T butter
salt & pepper

dicard core from cabbage and scald n boiling water. remove a few
leaves at a time as they will wilt and set aside to cool.

cook rice 1/2 through ( i usually cook mine all the way]

Saute onion in butter only until it becomes transparent. do not let it
turn yellow. combine with meat, egg, rice and seasonings, mix well.
amount of meat varies for size of leaf, then roll cabbage leaf over ball
of meat mixture. fold in sides and continue to roll. you can use a
toothpick, but i usually just put the seam side down in the pan.

Here's where our recipies vary
Book says:
place cabbage rolls in baking dish, cover with 5 slices of bacon
and roast uncovered for 2 hours at 300. Baste from time to time. or brown
the golabki in frying pan, add 1 cup water or tomato puree and
simmer slowly for 2 hours. Watch closely and add more water if
necessary.

I say:
layer cabbage rolls in baking dish and cover with mixture of
1/2 stewed tomatoes & 1/2 tomato soup. cover with extra cabbage
leaves and a little more sauce. I dont remember how long i cook
it because i usually double layer big pans and cook plenty (it's
even better reheated !!!] so I would use there numbers or check
during cooking. continue to baste, and don't worry about the top leaves
they will burn! Thats what they are there for.

serve with sour cream and enjoy!!
hope you like em - they are my favorite!!