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Polish Golumpkies
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New!
AUG-30-04
15:40:36
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Forum: Recipes by Christian Singles
RE: Polish Golumpkies
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babsi
Female
41-50
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pete we make these here too , lotsa ukrainians in canada. but we all them cabbage rolls
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New!
AUG-26-04
10:40:55
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Forum: Recipes by Christian Singles
Polish Golumpkies
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Submitted Anonymously
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Polish Stuffed Cabbage according to my Dad, who says it is his mother's recipe. This is the only recipe from my grandmother in existence, to the best of my knowledge. I hope you enjoy it as much as we do, here. (Note: I believe that if you leave out the bacon, this recipe will be "SDA Safe". Check the ingredient list to be sure.)
CABBAGE:
3 large heads of green-leafed cabbage (NOT the winter white)
FILLING:
5 lbs lean ground beef (raw)
2.5 cups long grain rice
5 large onions, finely chopped
3 TBSP salt
1 tbsp pepper
4 16oz cans tomato sauce
6 cups crushed saltine crackers (3 sleeves out of the box)
4 eggs
FOR THE TOP:
½ lb bacon strips
1 large can (28 oz) crushed tomatoes
Boil the rice until half cooked. (about 5 minutes) Drain.
Fill a "cabbage sized" stockpot or equivalent with water and set the heat on high to boil the water.
While the water is coming to a boil, mix all the FILLING ingredients very well. Let stand for 5 minutes. Then thoroughly mix again.
Core the cabbage heads and when your water is boiling, place one head in. After 5-10 minutes, the first few outer leaves should be soft enough to work with. Carefully remove the cabbage from the water and cut the leaves off. Place them in a colander to drain a bit, or shake them out and place on plates lined with paper towels. Then put the head back in the water for another 10 minutes. This should be enough time to stuff the few leaves you just cut off. You must stuff them according to the size of the leaf; there is no exact amount to put in. Lay the leaf down and put the amount of stuffing you want on it. Then (imagine the hands of a clock) fold the 6o'clock side of the leaf up, overlapping over 50%. (You are making a rectangular "package", like an envelope) Then fold the 9o'clock side over. Then the 3o'clock. Finally, fold the 12o'clock side over the whole package, overlapping by over 50% to "seal" the whole thing. We make them in our large oval turkey roasting pan. Place your stuffed cabbages (seam side down) in your pan and repeat until your first few leaves are stuffed. By this time, your cabbage boiling in the pan should be ready to be "harvested" for more leaves. When the leaves get too small, then use your other 2 heads of cabbage. This is a lot of work, but it goes quickly once you get going!
When your pan is layered with stuffed cabbages, (there should be 3 layers or close to it) put enough water in the pan so there is ¼" to ½" maximum in the bottom. Next place the bacon strips on the top. Finally, cover the top with the can of crushed tomatoes.
To cook: Preheat your oven to 350 degrees. Put a large baking sheet, or equivalent under the turkey pan of stuffed cabbages, (to catch possible drippings) and place in the oven. Check after about 1 hour and remove excess juices from the cabbages, or else they may boil over and out of the pan, making a mess. The liquid level in the pan should be maintained at about the 1/3rd mark. Check every 20 minutes, thereafter. The cabbages will be done in two hours total cooking time. (Mine usually finish a bit sooner, but I check with a thermometer. If you don't have one, play it safe, and just cook for 2 hours.) During the last 15 minutes of cooking, "crack" the cover a bit, to brown the bacon a little. Remove from oven, cover tightly, and place on the stovetop, or counter to sit for 30 minutes. This will allow the juices to settle.
Now get ready to eat!! YUM!!!
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