Savory Stuffed Cabbage Rolls (Golabki)
A tastier variation of the traditional Polish version
Ingredients
| ½ | pound |
ground beef
sirloin or lean ground beef |
|
| ½ | pound |
ground pork
|
|
| ½ | pound |
ground veal
|
* |
| 1 | cup |
long grain rice
cooked, cooled |
* |
| 1 | small |
yellow onion
finely diced |
* |
| ¼ | cup |
tomato sauce
low sodium |
|
| 1 | large |
eggs
whisked until frothy |
|
| 1 ½ | tablespoon |
steak sauce
I use A-1 |
* |
| 1 ½ | tablespoon |
worcestershire sauce
|
|
| ¾ | teaspoon |
garlic powder
|
|
| ½ | teaspoon |
kosher salt
|
|
| ¼ | teaspoon |
black pepper
freshly ground |
* |
| 1 | tablespoon |
thyme
mince, or pinch ground marjoram |
* |
| 1 | large |
cabbage
boiled, leaves separated |
* |
| 8 | ounce |
tomato sauce
low sodium |
|
| 10 ¾ | ounces |
tomato soup
condensed |
|
| 15 | ounces |
tomatoes, stewed, canned
drained, liquid reserved |
Directions
Combine well the first 13 ingredients; set aside.
In large bowl, combine 8 oz. tomato sauce, tomato soup and the reserved stewed tomato liquid.
Spread the bottom of a roasting pan or large casserole with about 1 cup of the combined tomato sauce, soup and tomato liquid. Top with the larger, less pretty leaves of the cabbage.
Remove veins of the usable cabbage leaves. Place approximately 1 to 2 Tbs. meat mixture (depends on size of leaf) at bottom of edge of each leaf and roll securely.
Place rolls atop of sauce in pan; top rolls with the small, unusable inner leaves of the cabbage. Pour over the remaining sauce and top, evenly, with the drained stewed tomatoes, breaking up into pieces as you do so.
Preheat oven to 325℉ (160℃). Cover roaster or casserole and bake for 2½ to 3 hours.
NOTE: If you find that you have some meat mixture left over after rolling all the cabbage leaves, make this into small patties and fry in skillet until completely cooked through. I like to tuck the cooked patties into mini pita pockets with slices of Provolone ripe tomato slices. Yummy!
Nutrition Facts
Serving Size 272g (9.6 oz)
