POLISH STUFFED CABBAGE ROLLS (GOLABKI / GOLUMKIES / GOLUMPKIS)
Easy and yummy. Even my husband who hates cabbage thinks these are great. High in Iron and Protein, and Vitamins A, B, & C. Can also be made in the crockpot instead of oven, just place rolls seasmside down in crockpot, pour in sauce, cover and cook on LOW 8-10 hours.
Provided by littleturtle
Categories One Dish Meal
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 18
Steps:
- Cut 12 large leaves off of cabbage head, cover leaves with boiling water, let stand until leaves are limp (2-3 minutes); then drain OR core cabbage head, and boil cabbage until leaves are tender enough to remove easily (10-15 minutes), very carefully remove 12 large leaves (You may have to peel the outer layers first and then return the cabbage to cook and continue peeling the leaves until all are done); then drain.
- Mix beef, pork, rice, egg, milk, seasonings, and vegetables.
- Preheat oven to 350°F.
- Put 1-4 tablespoons (depending on size of leaf) of meat mixture in center of each leaf; tuck in sides and roll to cover meat (I roll any leftover filling into meatballs and cook them with the cabbage rolls).
- Place, seam side down in baking dish.
- Mix tomato sauce with the sugar; pour over rolls.
- Cover and bake for 45-60 minutes.
GOLABKI (STUFFED CABBAGE ROLLS)
Cabbage leaves are stuffed with ground beef, rice, then simmered in tomato soup. Works great in the oven or a slow cooker. Serve with pan juices and a drizzle of sour cream, or mix the pan juices with sour cream and ladle it over the cabbage rolls. Also, good with mashed potatoes and cucumber and sour cream salad. Cabbage rolls freeze well before or after cooking.
Provided by Rosey in Florida
Categories World Cuisine Recipes European Eastern European Polish
Time 1h50m
Yield 8
Number Of Ingredients 12
Steps:
- Bring a large pot of lightly salted water to a boil. Place cabbage head into water, cover pot, and cook until cabbage leaves are slightly softened enough to remove from head, 3 minutes. Remove cabbage from pot and let cabbage sit until leaves are cool enough to handle, about 10 minutes.
- Remove 18 whole leaves from the cabbage head, cutting out any thick tough center ribs. Set whole leaves aside. Chop the remainder of the cabbage head and spread it in the bottom of a casserole dish.
- Melt butter in a large skillet over medium-high heat. Cook and stir onion in hot butter until tender, 5 to 10 minutes. Cool.
- Stir onion, beef, pork, rice, garlic, 1 teaspoon salt, and 1/4 teaspoon pepper together in a large bowl.
- Preheat oven to 350 degrees F (175 degrees C).
- Place about 1/2 cup beef mixture on a cabbage leaf. Roll cabbage around beef mixture, tucking in sides to create an envelope around the meat. Repeat with remaining leaves and meat mixture. Place cabbage rolls in a layer atop the chopped cabbage in the casserole dish; season rolls with salt and black pepper.
- Whisk tomato soup, tomato juice, and ketchup together in a bowl. Pour tomato soup mixture over cabbage rolls and cover dish wish aluminum foil.
- Bake in the preheated oven until cabbage is tender and meat is cooked through, about 1 hour.
Nutrition Facts : Calories 394.3 calories, Carbohydrate 41.5 g, Cholesterol 60.8 mg, Fat 17.9 g, Fiber 5 g, Protein 20.1 g, SaturatedFat 7.2 g, Sodium 1428.5 mg, Sugar 20.1 g
GOLABKI (POLISH STUFFED CABBAGE ROLLS) (VEGETARIAN VERSION)
pronounced gaw-WUMP-kee, literally meaning 'little pigeons'. Probably the best known Polish food. The ground meat & rice type in tomato sauce are the most common, but the seasonings and stuffings vary from region to region and there are many other varieties, including vegetarian versions like the one listed here.
Provided by littleturtle
Categories One Dish Meal
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Slice through the base of the cabbage and cook in lightly salted boiling water until tender.
- When the leaves are tender, peel off (You may have to peel the first layers first and then return the cabbage to cook and continue peeling the leaves until all are done).
- Boil the rice until just tender; drain and set aside.
- Fry the onions in the butter until softened.
- Dice the mushrooms and fry lightly with the onions, and the Worcestershire sauce, if using.
- Mix with the rice and season with salt, pepper, garlic, paprika and parsley.
- Place a tablespoonful of the rice mixture in each cabbage leaf; carefully, tuck in sides and roll to cover rice.
- Heat the oven to 400°F.
- Grease a roasting pan and place cabbage rolls seam side down in pan, packing them tightly together.
- Pour enough juice or stock over the top to cover them.
- Sprinkle lightly with remaining paprika.
- Cover and bake in oven for 20 minutes.
- Remove cover and bake for another 10 minutes to brown the cabbage lightly.
STUFFED CABBAGE ROLLS ( ROYAL GOLABKI)
My Grandmother Stefania was born and raised in Poland. She made Golabki, and I learned from her. I put a twist on them through the years. She used salt pork. I use bacon, and I added more veggies for more flavor. I love making them. It reminds me so much of growing up and watching my Polish Grandmother, and my mother make these...
Provided by Nor Mac
Categories Casseroles
Time 2h15m
Number Of Ingredients 13
Steps:
- 1. Remove core from cabbage and steam until leaves are easy to peel off. ( i usually steam on a rack above boiling water and make a tent around it with foil.
- 2. While cabbage is steaming cook the peppers onion and chopped mushroom together in 2- 3 tablespoons of butter until onions are caramelized. Pour into a large bowl and cover.
- 3. Place bacon on parchment lined sheet and bake in oven at 400 degrees until crisp. Drain on paper towel.
- 4. Cook ground beef until medium. Drain grease off and add to bowl with onions etc. Salt and pepper nicely, and toss to combine.
- 5. Cook rice per instructions, but only cook half way. Drain off excess water. Toss rice with 2 tablespoons of butter. Add to bowl with burger and veggies. Crumble bacon and stir in to mixture to combine.
- 6. In to two 9x13 inch pans. Divide the beef broth among the pans. Add beef bouillon if desired.
- 7. Peel leaves from head of cabbage gently. If any of the leaves have a stem that is really thick. I usually cut it off. Place a serving spoon ( a large mixing spoon) size of mixture in to each Cabbage leaf near stem. Sprinkle cheese in each one. Fold leaves over the mixture once. Then bring sides in and roll up. Place seam side down in broth.It is ok to fit them snugly in to pan side by side. Top with ketchup. Repeat until mixture is gone. If you have extra cabbage leaves. Place them on top of rolls. Cover both pans with foil.
- 8. Place in 350 degree oven and bake about 1 1/2 hours or until liquid is almost gone in pans. Serve with Ketchup.
STUFFED CABBAGE ROLLS (GOLABKI)
A great Polish meal - this is my Moms she likes to cook it on the stove I like it cooked in the oven. This should make around 16 golabki's
Provided by plove53
Categories Meat
Time 1h15m
Yield 14-16 Rolls, 5 serving(s)
Number Of Ingredients 6
Steps:
- In a large bowl add mix Chop Meat, Egg, and Salt and Pepper then add the Rice.
- Add one can of Tomato soup to chop meat mixture, mix well.
- Set mixture until ready to stuff the cabbage leaves.
- To prepare the Cabbage leaves Boil water in a pot big enough to hold a head of cabbage.
- Then cut out the core of the cabbage and place the head of cabbage in the hot water then wait 2-3 minutes take out cabbage and start removing the outer leaves set them aside.
- Repeat until all leaves are removed.
- Starting with the larger leaves place around 1/3 cup of the filler mixture in center of leave.
- Fold leave in half- Tuck in the left and right side of leave and then roll the rest of the way.
- Repeat until leaves or mixture is finished (as the leaves get smaller use less filler).
- If you cook on top of stove method- Line bottom of pot with any leftover un-stuffed leaves to prevent burning of stuffed cabbage.
- Then line pot with a row of stuffed cabbage and add some tomato soup.
- Repeat until you placed all stuffed cabbage in the pot.
- Cook on a simmer for around 1 ½ hour.
- If you use the Oven or a Roasting Oven Pre-heat oven to 375 in a baking dish line stuffed cabbage in rows then add tomato soup for each row Cook for 1 hour with a lid then remove lid and cook ½ hour more (except dont remove lid in the roasting oven).
- Enjoy.
Nutrition Facts : Calories 293.2, Fat 3, SaturatedFat 1.1, Cholesterol 42.3, Sodium 1622.2, Carbohydrate 62.7, Fiber 9.3, Sugar 32, Protein 10.3
GOLABKI - POLISH CABBAGE ROLLS
Polish cabbage rolls (filled with a mixture of rice, pork, and beef) stewed in tomatoes. This is a dish I remember my Gram making. I've taken the recipe and tweaked it as I've cooked. The dish is hearty and delicious--and known by other names throughout Eastern Europe. I've made it for friends who have never had Polish food before, and they loved it with a fervor that surprised me. It may look very time intensive, but it's a meal unto itself and can be frozen or reheated easily. It also helps to split it into two main phases: 1) making the meat filling and freezing the cabbage the night before; 2) assembling the golabki. For Polish food, it's surprisingly easy (this is coming from someone who makes her own pierogi from scratch). Enjoy!
Provided by LMCski
Categories One Dish Meal
Time 2h50m
Yield 8-10 serving(s)
Number Of Ingredients 15
Steps:
- Chop onion.
- Mince garlic.
- Saute garlic and onion in 2 T butter over medium heat until onions are caramelized. Remove from heat and let cool to near room temperature.
- Beat 2 eggs thoroughly with 2 T marjoram, 1 T thyme/sage, salt, and pepper.
- In bowl, add ground beef, pork (or veal), rice, onion, garlic, and eggs.
- Mix thoroughly with your hands.
- Cover and let rest in the fridge. (You can let it sit overnight, it will just let the flavors permeate more.).
- Core cabbage.
- Blanche cabbage leaves in boiling water, peeling them off as they become limp. (Alternatively, after coring the cabbage, you can put it in the freezer and after it's frozen, let it thaw and the leaves will be limp--you can just pull them off. **If you choose to freeze, freeze the cabbage the night before and keep in mind it will take a few hours for it to thaw**).
- Once you've separated all the leaves, take a paring knife and cut off any thick stems preventing the limp leaf from bending/rolling.
- Put about 2 T of meat filling in the center of each leaf. Fold the sides of the leaf in and roll it up into a little package. Put each golabki seam-down into a casserole dish. (At this point, if you like, you can freeze them and thaw them later. Once thawed, continue with the recipe steps below.).
- Once you've used up all the cabbage leaves or meat filling, take your cans of tomatoes and pour them over the golabki.
- Sprinkle the remaining teaspoons of marjoram into the tomato sauce before pouring it over the golabki and tomatoes.
- Bake covered at 350 for 2 hours.
SWEET & SOUR VEGETARIAN GOLABKI (STUFFED CABBAGE ROLLS)
I have made cabbage rolls many times and was always disappointed until I made them this way. The most delicious recipe, hands down. I will never use another one. The Hunt's and the gingersnaps are essential. If the sauce needs thinning use a little apple juice. I serve these with pierogi, polish cucumber salad and poppy seed dinner rolls.
Provided by Suzy_Q
Categories One Dish Meal
Time 1h35m
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- In a large pot, bring salted water to a boil.
- Plunge cored head of cabbage in the water cooking about 5 minutes on each side, using tongs to turn.
- While cabbage is cooking, prepare other ingredients.
- In a large bowl, mix onion, vegetarian beef, rice, mushrooms, bread w/ milk, egg, ketchup and spices.
- Mix well.
- When cabbage is done, let cool for 5 minutes.
- When ready to use, carefully peel back outer leaves and fill with about 2 Tablespoons of filling.
- Roll the leaves up as you would for a burrito or an envelope, making sure you secure all the filling but not overly tight.
- Carefully place rolls closely together in a large pot, packing them tightly until all the filling is used up.
- Put the onion with cloves in the pot.
- Pour tomato sauce and broth over the rolls and bring to a bubble.
- Lower heat to low and simmer one hour, covered.
- Add lemon juice, brown sugar and ginger snaps gently incorporating into the sauce (use a baster if you need) and let simmer for another 15 minutes.
- Serve.
Nutrition Facts : Calories 754.2, Fat 44.5, SaturatedFat 17.8, Cholesterol 102.4, Sodium 1884.8, Carbohydrate 77.2, Fiber 13.8, Sugar 32.3, Protein 17.6
CABBAGE ROLLS / GOLABKI / STUFFED CABBAGE
This is a hearty traditional Polish dish consisting of boiled cabbage leaves stuffed with ground beef, chopped onions, and rice or barley, baked in a spicy tomato sauce with sliced carrots for sweetness and mushrooms for heartiness. I remember eating only the stuffing when I was young. Now I eat it all and my kids cabbage they don't want. It's worth all the work! You can cook stove top very low heat, I use a rack on the bottom of the pot then layer the rolls, to prevent burning! Off the top of my head I'd say it makes about 20 rolls (give or take). Smacznego!
Provided by Rita1652
Categories One Dish Meal
Time 3h30m
Yield 10 serving(s)
Number Of Ingredients 21
Steps:
- Parboil cabbage in a large pot, removing leafs as they fall off into the water and are tender.
- Cook till all leaves are tender, but not ripping apart; usually 15.
- Run under cold water and drain.
- Cut the thick membrane off back of each leaf.
- While cabbage is cooking saute onion in butter until lightly browned.
- Put all the uncooked meat into a large mixing bowl add eggs.
- Add the sauteed onions.
- Next add salt pepper, celery salt, parsley, nutmeg, and Worcestershire sauce along with the cooked rice.
- Mix thoroughly.
- Lay out leaves and depending upon their size, place 2-3 tablespoons of meat mixture on the wider side.
- Roll leaf up and over meat, tuck in sides of leaf, and continue to roll to use all leaves and stuffing.
- Place rolls, seam down into a greased roasting pan.
- Then layer carrots and mushrooms over cabbage.
- Mix together the tomato paste, crushed tomatoes, water and brown sugar and pour evenly over all the rolls.
- Season with salt and pepper to taste and bay leaves.
- Cover roaster and bake 325°F for 2- 21/2 hours.
- Half way through baking check to make sure there's enough liquid; additional water can be added.
- To serve, spoon sauce over rolls.
- Serve with mashed potatoes!
- Check my recipes for garlic mashed potatoes. http://www.food.com/recipe-finder/all/garlic-masshed-potatoes?chef=58104.
INSTANT POT® GOLABKI (POLISH CABBAGE ROLLS)
This recipe for traditional Polish cabbage rolls made in the Instant Pot® shaves a couple hours off the wait time for this amazing entree.
Provided by Luette Davis Drumheller Kanas
Categories World Cuisine Recipes European Eastern European Polish
Time 2h
Yield 8
Number Of Ingredients 20
Steps:
- Core cabbage from the bottom, being careful not to split the head, to keep leaves whole.
- Fill a large pot halfway with water and bring to a boil. Carefully submerge the cored cabbage into the water, cover, and boil for 8 minutes.
- Carefully remove cabbage from water. Use tongs and a spatula to gently separate outer leaves and lay them on a clean plate. Continue removing leaves; when leaves resist removal, return cabbage head to boiling water. Cook another 6 to 8 minutes. Repeat procedure until leaves are less than 4 inches in size. Chop remaining cabbage and set aside. Drain water from the pot and return it to the stove.
- Add butter to the pot and heat over medium heat. Add onion and cook until translucent, 3 to 5 minutes. Add ketchup, vinegar, garlic, Worcestershire sauce, thyme, marjoram, onion powder, and salt. Bring to a light boil, about 3 minutes. Add diced tomatoes. Cover and simmer sauce until needed.
- Combine ground beef, 1 cup cooked white rice, eggs, black pepper, and garlic powder in a bowl. Use hands to mix filling well.
- Place a rack inside a multi-functional pressure cooker (such as Instant Pot®). Add 1 cup water.
- Meanwhile, assemble cabbage rolls on a clean cutting board. Lay 1 cabbage leave with stem facing you and outer surface of leaf facing down. For larger leaves, place 2 tablespoons meat filling on the leaf. Roll up to center first, tuck in left and right sides, and continue rolling to completely enclose filling. Place rolls, seam-side down, in a single layer on the rack in the Instant Pot®. Cover layer with 1/2 to 1 cup of sauce. Create another layer of rolls and cover with sauce. Repeat to within 1 inch of the top of the Instant Pot®; if you have excess rolls, cook another batch separately.
- Close and lock the lid. Set the vent to sealing and select high pressure according to manufacturer's instructions; set timer for 18 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions for 15 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
- Carefully remove rolls from the pot using tongs and transfer to a casserole dish. Cover with aluminum foil. Remove wire rack from pot. Turn Instant Pot® to saute mode.
- Stir cornstarch and water together in a bowl. Stir mixture into the sauce using a spatula; keep stirring until sauce has thickened, 5 to 7 minutes. Pour sauce over rolls in the casserole dish and serve hot.
Nutrition Facts : Calories 373.3 calories, Carbohydrate 32.7 g, Cholesterol 112.7 mg, Fat 16.4 g, Fiber 5.2 g, Protein 24.1 g, SaturatedFat 7 g, Sodium 370.9 mg, Sugar 7.5 g
POLISH CABBAGE ROLLS-GOLABKI
This recipe is from my mother in law who was 100% Polish and often made golabki for Sunday dinner. It's pronounced- gaw-WOHP-kee. This recipe like soup is better the next day. I hope you try this recipe- it is really very good!
Provided by Pat Duran
Categories Turkey
Time 1h30m
Number Of Ingredients 16
Steps:
- 1. Core cabbage and place cored side up in a deep bowl or saucepan. cover with boiling water; let stand 5 minutes to soften and loosen leaves; drain. Remove 18 leaves and reserve. Place remaining cabbage on cutting board and shred or slice up. Place the shredded cabbage in the bottom of a buttered or sprayed baking pan. Sprinkle lightly with ground clove; set pan aside.
- 2. In a large bowl combine the beef and pork,salt and pepper,egg, shredded apple , onion and garlic; mix until well combined.Place mixture into a large skillet and cook until mixture is cooked and scrambled and meat is no longer pink- it does not need to be fully cooked it will finish in the oven. Drain any grease.
- 3. Preheat oven to 350^. Mix the cooked rice into the meat mixture. Stir well to blend. Place about 1/2 cup of mixture in the center of each cabbage leaf. Roll up, folding ends over,envelope style- like egg roll. Place each roll seam side down in baking pan on top of the shredded cabbage.Combine wine and beef broth and pour over cabbage rolls.
- 4. Combine tomato sauce, brown sugar and lemon juice; set aside. Cover pan with foil and bake for 40 minutes.Remove cover and pour tomato mixture over cabbage and bake for 20 minutes uncovered.
- 5. Serve with pan juices and drizzle of sour cream or thicken the pan juices with sour cream and pour the sauce over the cabbage rolls.
STUFFED CABBAGE ROLLS - GOLABKI
Here is a traditional Polish dish of cabbage rolls. These are very hearty and very filling. Some people like to use spaghetti sauce instead of stewed tomatoes; this depends on your individual taste! Also, if you like it more spicy, add some diced jalapenos to the ground beef. That is not traditional but it is very yummy! My...
Provided by Monica H
Categories Other Main Dishes
Time 1h35m
Number Of Ingredients 12
Steps:
- 1. Dice onion and green/red pepper. Saute until transluscent.
- 2. Spice beef with salt, pepper and parsley. Add ground beef to onion and pepper. When beef is nice and browned, take off heat, drain off the fat, and let the mixture cool. Transfer to big bowl to cool enough so it will be comfortable to work with your fingers.
- 3. Prepare rice with 2 cups of the water, and all the milk and butter. Cook down until rice is mushy and still a little wet. Mix rice together with beef. Set aside to cool.
- 4. In a small pot, warm the tomatoes, breaking them up with a slotted spoon. Add 1/2 c milk, 1/2 can tomato sauce, 1/2 cup water, then cover and simmer until tomatoes are really mushy.
- 5. Boil cabbage head in big pot with slightly salted water. Boil for about 15 minutes; you want the cabbage soft, yet firm. Take cabbage out of pot and put it on a plate set in your sink. Run cold water over it for about 2 minutes. Turn it over to get out excess water. Set to the side to cool.
- 6. While you are waiting for everything to cool, take a seat and watch a movie. Or, take a catnap.
- 7. When cabbage, rice and beef are cool enough to touch and work with, start to peel leaves off the cabbage; try to keep leaves in tact (some will rip; its OK, don't worry!)
- 8. Spread some stewed tomatos and tomato juice on bottom of casserole pan.
- 9. Spoon rice and beef mixture into the middle of a cabbage leaf. Fold bottom over the mixture, fold in the sides, and roll it up (like wrapping a present, kind of). Set in casserole dish with folded end down.
- 10. Repeat until you have used up the ingredients, or your pan is full! If the cabbage is too soft, or rips, just set down a few leaves on top of each other to roll up into one roll.
- 11. Cover your rolls with the remaining stewed tomatos and tomato sauce. Cover the pan, bake at 375* for 35 minutes. Remove from oven and let rest for at least 2 hours for the best taste; eating these right away will just taste hot without the maximum flavor. ENJOY!
GOLABKI - CABBAGE ROLLS
This is how I like my cabbage rolls. I came to love sauerkraut rolls prepared this way when I tried something similar at the sauerkraut festival in my little town. The church that made them one year posted the recipe (albeit it was for umpteen million of these) and while I wasn't smart enough to jot that recipe down at the time, I did remember some key ingredients. This recipe is very close to theirs in taste, and that's great because now I don't have to wait for 1 year to pass before I can have them again. They are very simple to make if you freeze the cabbage, and make a great hearty entree. I hope you enjoy!
Provided by PalatablePastime
Categories One Dish Meal
Time 9h30m
Yield 5-6 serving(s)
Number Of Ingredients 15
Steps:
- Wrap cabbage in plastic wrap and place in freezer; allow to freeze overnight.
- Thaw before using; when thawed, core cabbage and carefully remove leaves, leaving them whole.
- Alternatively, you may core cabbage, and immerse it into boiling water, removing it every few minutes and carefully lifting away loosened leaves.
- Rinse sauerkraut and allow to drain.
- Brown ground pork, beef, onion, salt and pepper in a large skillet, and drain off any fat.
- Allow meat mixture to cool slightly, then stir in condensed tomato soup, egg, uncooked rice and paprika.
- Preheat oven to 350°F.
- Place one cabbage leaf flat, and towards the stem end, place some of the meat mixture on the leaf.
- The amount of meat you use will vary, depending on the leaf size; make sure it is not overstuffed (rice expands during cooking).
- Fold sides of cabbage leaf over meat and roll up loosely until meat mixture is sealed within the roll.
- Place the cabbage roll seam-side-down in a large casserole dish or lasagna pan.
- Continue rolling up cabbage until you run out of meat or leaves large enough to use.
- If you have leftover meat, spoon it into the cracks between the cabbage rolls.
- If you have leftover cabbage, chop it coarsely and layer over the top of the rolls.
- Spread sauerkraut evenly over the top of the cabbage rolls.
- Stir together tomato juice, with water/tomato juice/kraut juice (make sure your total is about 2 1/2 cups) along with the 2 tsp of Worcestershire sauce.
- Pour this over the cabbage rolls.
- Sprinkle lightly with remaining paprika.
- Cover casserole (may use foil) and bake for one hour.
- Remove foil or other covering and bake 30 minutes more.
CABBAGE ROLLS (GOLABKI)
Steps:
- Combine all ingredients other than the cabbage and crushed tomatoes, in a large bowl and mix together thoroughly. Fill a very large stockpot three-quarters full with water and bring to a rapid boil. While bringing the water to a boil, use a thin, sharp knife to make deep cuts around the core of the large cabbage (cut into the cabbage in a circle about 1/4 inch out from the core). Lift out the core, making a hole about 2 inches wide and 2 1/2 inches deep. Stick a long cooking fork into the core hole of the large cabbage, and carefully plunge it into the pot of rapidly boiling water. The outer leaves will begin to fall off. Leave them in the boiling water for a few minutes until they're limp and flexible enough for stuffing; then take them out one at a time, and drain. Try not to tear the leaves. When all the usable leaves are removed, Wash the leaves carefully in cold water. Find your largest leaves, and set them out on a plate. One at a time. NOTE: As you remove leaves, some will tear and otherwise not be suitable for using as a wrapper. Do not discard these, as they can be used to line the pot. Lay out leaves and depending upon their size, place 2-3 tablespoons of meat mixture on the wider side. Roll leaf up and over meat, tuck in sides of leaf, and continue to roll to use all leaves and meat mixture. In a large pot add a couple of inches of water to the bottom and place a steamer basket in pot over water , line bottom of basket with leftover cabbage leaves to form a bed. Lay rolls in steamer on top of loose cabbage, putting largest ones on bottom first and layering up fairly tight together. Pour the cans of crushed tomatoes over the entire top and cover with tight fitting lid, cook at a med low heat for 1.5 hrs untill thoroughly cooked and cabbage is tender. Serve with sliced, buttered russian rye bread and a chilled riesling wine! Smacznego!
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