Monday, October 11, 2010

Golabki



As stated in my post yesterday, I decided to make a big batch of golabki to freeze for the winter. It's really not all that daunting a task if you have a method to your madness. I like to start with two heads of cabbage...I core them out and place one in the steamer until the outer leaves get pliable, then I take it out and replace it with the other head to soften up while I work getting the leaves off the first one.

I use my pasta pot to steam the cabbages...makes it easier to handle them.



While the cabbage is steaming, you can chop your onions, mix your ground beef, pork and spices, then add the tomatoes, rice and egg....this is a large batch, so I'm using two eggs.





You mix all that stuff up real well, and then start stuffing the cabbage leaves. I use enough to make a meatball..2 - 3 Tbsp? per leaf. Roll the from the bottom up, fold the left side over, roll till it's done then tuck the end into the meat mixture with your finger. Place seam side down in your roasting pan.


Now cover the golabkis with the rest of the tomatoes, and pour over a can of tomato sauce



Then I like to slice up the leftover cabbage and scatter it over the top.



Now lay  a nice layer of bacon all over the top , then cover with foil and put it in the oven for one hour.




Remove from the oven after one hour, remove the foil and return to oven for 30 more minutes.



After bacon is nice and crisp, remove from oven and serve.
Golabki

Polish style stuffed cabbage rolls

   1 large cabbage
   1 lb ground beef
   1 lb ground pork
   1/2 cup rice, uncooked
   1/2 lb bacon
   1 14.5-oz can stewed tomatoes
   1 15-oz can tomato sauce
   1 onion, minced
   1 large egg
   1 tsp granulated garlic
   1 tsp celery salt
   1 tsp fresh ground black pepper
   1 tbs Bell's Seasoning
   1/2 cup fresh parsley, chopped


__________________________________________
Heat the oven to 350°F

Core the cabbage and place in a steamer until outer leaves become workable. Remove from steamer, take leaves off and return to steamer.
Continue procedure until you have enough leaves to stuff.
Mix the ground meats with the onion, egg, rice, half the tomatoes, spices and parsley.
Place cabbage leaf on board and fill with a meatball-sized dollop of ground meat, roll up and tuck in the ends.
Place roll seam side down in roasting pan.
When all rolls are made and in the pan, top with remaining tomatoes and tomato sauce.
Top that with a layer of bacon slices.

Cover with foil and bake for 60 minutes, then remove the foil and bake 30 more minutes, or until bacon is done.



1 comment:

  1. Dave, you get your little pigeons so nicely and uniformly wrapped, they are a treasure just like that! Beautiful dish and I certainly think your idea of bacon on top would take this to the next level of deliciousness!

    ReplyDelete