Nana's Golabki (Polish Stuffed Cabbage)
I have seen many recipes for them, but this is my tried and true..Nana's Golabki's
- about 12 to 14 cabbage leaves
- 1 1/2 pounds ground beef (lean)
- 3/4 c cooked white rice
- 1 egg slightly beaten
- 1 large onion chopped fine
- 1/4 to 1/2 c italian bread crumbs
- salt and pepper (to taste)
- garlic powder (we love garlic so i use alot)
- granulated onion or onion powder (to taste)
- 1 egg
- 4 cans tomato soup (i use campbells)
- parmesian cheese grated
How to Make Nana's Golabki (Polish Stuffed Cabbage)
- 1Put cabbage leaves in a shallow pan and cover with boiling water, allow to soak in water just until leaves are tender
(ANOTHER MEMBER, SHELLY WEIRAUCH, SHARED THIS TIP WITH ME AND I WANTED TO SHARE IT WITH ALL OF YOU:I wanted to share a trick I read elsewhere about working with the cabbage. Freeze the cabbage raw. When it defrosts, the leaves are easily workable and you do not have to worry about burning your fingers. No pre-cooking needed. This worked wonderfully!
THANKS SHELLY GOING TO TRY THIS NEXT TIME I MAKE THEM!)
- 2In a large bowl mix all ingredients except cabbage leaves, parmesian cheese and tomato soup until mixed well.
- 3Using clean hands form meat mixture into oblong rolls and place each one on top of cabbage leaf. (seam side facing down) Over lap sides and ends of leaves over meat, tucking in edges to secure.
- 4In a baking pan, pour tomato soup plus 1/2 can water for each can of soup. stir to mix water in completely. Add salt pepper, garlic powder, onion powder, and parmesian cheese to soup and stir till mixed in.
- 5Arrange stuffed cabbage rolls in baking pan with the folded side down. Sprinkle with additional parmesian
- 6Cover and bake in 350 preheated oven for about an hour and half or until cooked thru (depends on size of rolls you made)
(Baste every 15 or 20 minutes with the tomato soup juice)
- 7Serve with my garlic mashed potatoes, using the tomato soup sauce as a gravy. Yum soooooooooooo delish!