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 tasty gems. Enjoy!
1Remove 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.
2While 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.
3Place bacon on parchment lined sheet and bake in oven at 400 degrees until crisp. Drain on paper towel.
4Cook ground beef until medium. Drain grease off and add to bowl with onions etc. Salt and pepper nicely, and toss to combine.
5Cook 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.
6In to two 9x13 inch pans. Divide the beef broth among the pans. Add beef bouillon if desired.
7Peel 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.
8Place in 350 degree oven and bake about 1 1/2 hours or until liquid is almost gone in pans. Serve with Ketchup.