Stuffed Cabbage (Golabki)
I copied this recipe from a xeroxed copy of a typewritten booklet that my mom was lucky enough to receive. I have tried to keep Aunt Lil’s exact wording, and have only occasionally changed punctuation or notation styles. I will go over the collection later, when I have time (hah!) and clarify some of the more vague bits for those who have been lucky enough to run across this and the other “Aunt Lil” recipes without having had the good fortune to have grown up eating these dishes and/or watching them be prepared.
Ingredients:
- 1 large head of cabbage
- 2 lbs. ground chuck
- 1 med. onion chopped
- 1 1/2 t salt
- 3 cups cooked rice (warm)
- 1/2 t pepper
- 2 eggs beaten
- 3 strips bacon
- soup – either:
- 3 10-oz. cans tomato soup and one can tomatoes, OR
- 4 10-oz. cans mushroom soup
NOTE: if using tomato soup, use 1 large can whole tomatoes over top. If using mushroom soup, add 1 can to mixture and the other 3 with 3 cans of water over the Golabki.
Core cabbage. Place in kettle of boiling water. As each leaf softens remove carefully, keeping leaf whole. Leave in boiling water until ready to use for easier rolling. In large bowl, mix ground chuck, onion, salt, pepper, beaten eggs, cooked rice and 1 can soup. Mix well. Lay 1 leaf at a time on flat surface. Place 1 to 2 T meat-rice mixture (depending on size of leaf) at base of leaf, about 1 inch from edge. Roll up leaf, turning sides in to keep mixture from spilling out. Place on bottom of 6 quart Dutch oven that can be used on top of range. Place rolls in pinwheel pattern on top of shredded cabbage, forming one layer if possible. Pour tomato soup plus 1 can water for each used, and the tomatoes in. Place bacon over the above. Cover and simmer on low heat 3 hours. Shake pot occasionally to prevent sticking, but do not stir. Add water if needed to keep bottom moist during cooking.
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