Re: polish stuffed cabbage (golabki) recipes (looking for authentic)

1 lg head of cabbage
1 lb ground beef
1 lb ground pork (or pork sausage)
2 c cooked rice or barley
1 or 2 eggs
1 large onion, chopped
1 bell pepper, diced
Black pepper - to taste.
Large can tomato sauce
1 can tomato soup
basil

Freeze or cook cabbage and cut leaves off. Drain if cooked.

Mix meats, rice, onion and bell pepper. Add 1 egg; if it doesn't feel like it'll "hold" the mixture add the second one. I don't salt the recipe, but I do add black pepper as one would for meatloaf.

Scoop some mixture onto the stem end of cabbage leaf and roll it. (You can add or take away some filling so it looks right.) Tuck in the ends of cabbage. I add just a bit of filling in the ends, and it'll hold the cabbage "shut" --- a lot of my friends say their family recipes come apart during cooking.

There will be some very small cabbage leaves left over that you can't fill & roll. I use these to line the bottom of the pot. Layer the cabbage rolls, seam side down, in the pot. Use a large enough pot that there will be a couple inches between the top of the cabbage to the pot's rim. Pour tomato sauce to cover cabbage. Add basil to taste (as you would for spaghetti sauce). Add tomato soup and can of water.
(sometimes I add ketchup to spice it up, too)

Cover and simmer for a few hours. The clock isn't reliable, but your nose and taste buds will surely tell you when it's done.

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Quick & Easy Golabki

It doesn't take so long to make, and you probably won't have leftovers either.
Using list above for ingredients:

Either eliminate the egg and fry the meat loosely like sloppy joes, or else make meatballs of the filling using the egg.
Chop up cabbage and spread over filling.
Add tomato sauce, stewed tomatos if desired, and basil.
Simmer til cabbage is limp.

Enjoy!