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.
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