I posted this recipe for my friend Eddie at Just A Pinch! Here is another Polish food for ya Eddie!!!
This is a traditional food that came from my Polish mother-in-law.
This was made for Thanksgiving, Christmas and Easter along with all the other goodies!
each: sage, garlic powder, salt, pepper, chili powder
How To Make polish cabbage rolls
In large bowl: Mix together well the meat mixture ingredients. Set aside until cabbage is ready.
Remove core from cabbage. Remove any loose leaves from the cabbage. Place them in a large pan of boiling water until they are softened enough to roll up with out breaking. Transfer them to a colander rinse with cool water. Drain well. Put remaining part of cabbage head into the water in the pot. after about 8 - 10 minutes, peel off cabbage leaves being careful not to rip them. Rinse in cool water. Repeat until done.
Thin out the thick stem part of the leaf by carefully cutting across the stem taking one or more layers out so you can roll each leaf easily.
Put some of the meat mixture into a cabbage leaf that has been prepared. Start rolling away from you. Fold over each side. Continue rolling up (like an egg roll). Optional: Use a toothpick to secure cabbage leaf if needed. Roll them up like you would an egg roll and place seam side down on a platter. When these are all done, set aside a few minutes.
Mix the sauce together in a big stainless steel pot. Bring to a boil, then turn down heat to a simmer.
Place unused cabbage leaves in the bottom of the pan. Place all of the cabbage rolls on the unused leaves.
Simmer for about an hour with a lid on the pot.
Or you can bake at 350 degrees , covered with lid or foil for about an hour.
**** Serve with corn and mashed potatoes, using the sauce as your gravy. Make sure you remove the toothpicks if you choose to use them.
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