POLISH STUFFED CABBAGE RECIPE RECIPES

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POLISH STUFFED CABBAGE RECIPE - FOOD.COM



Polish Stuffed Cabbage Recipe - Food.com image

Polish Stuffed Cabbage the way my Grandmother taught me. This is different from the other recipes on here for this dish.

Total Time 2 hours 45 minutes

Prep Time 45 minutes

Cook Time 2 hours

Yield 12 serving(s)

Number Of Ingredients 12

1 large head of cabbage
1 large onion, chopped
2 cups cooked rice
1 lb lean ground beef
1 lb ground pork
2 eggs
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder
2 (10 3/4 ounce) cans campbell's tomato soup
1 (46 ounce) can tomato juice
1 (14 1/2 ounce) can diced tomatoes

Steps:

  • You should try to find the largest head of cabbage possible. The larger the head the more leaves large enough to stuff.
  • Put a large pot of water on to boil.
  • When it comes to a boil place cored cabbage in it to soften leaves.
  • Mix together beef, pork, rice, egg, onion, garlic powder, salt, and pepper.
  • Peel off outer layers of cabbage when they are flexible. Cut out hard vein if needed.
  • Lay leaves out flat put a portion of the meat mixture on the stem side of the leaf.
  • fold leaf over the meat and fold in sides of leaf. Then roll up to the end. Make sure that you do not put so much meat that you can not roll it up.
  • Place that roll into a deep oven safe dish or preferably a roaster with lid. Repeat until you have filled all the leaves large enough to stuff or you run out of meat filling.
  • Mix together the tomato soup, tomato juice, and diced tomatoes.
  • Pour the tomato sauce mixture on top of the rolls.
  • Cover with foil or with roaster lid if available and bake for at least 90 minutes in a 350 degree oven. The longer and slower you cook these the better they are.
  • Note: The cabbage rolls may be filled and rolled then frozen for later use. Thaw the rolls then continue on with the recipe.
  • Note: This can also be made without the work of the traditional rolls. Make meatballs of the desired size, shred the cabbage and place in a layer on the bottom of the pan and then on the top of the meatballs before pouring the sauce over.
  • Note: You may add sauerkraut to this recipe if you like. Just place it in a layer either under or over the cabbage rolls. This may be considered traditional but it is not how my family likes it.

Nutrition Facts : Calories 296.3, FatContent 12.9, SaturatedFatContent 4.9, CholesterolContent 95.4, SodiumContent 913.5, CarbohydrateContent 24.2, FiberContent 1.9, SugarContent 10.1, ProteinContent 21.2

GOLUMPKI - POLISH STUFFED CABBAGE ROLLS RECIPE - FOOD.…



Golumpki - Polish Stuffed Cabbage Rolls Recipe - Food.… image

Make and share this Golumpki - Polish Stuffed Cabbage Rolls recipe from Food.com.

Total Time 2 hours 20 minutes

Prep Time 20 minutes

Cook Time 2 hours

Yield 8-12 rolls, 8-12 serving(s)

Number Of Ingredients 10

2 cups cooked rice
2 lbs ground beef, raw
1/2 cup onion, minced
1 cup water
salt
pepper
1 teaspoon garlic powder
1 (10 ounce) can tomato juice
1 (10 ounce) can mushroom soup
cabbage

Steps:

  • Take as much core out of the head of cabbage as possible. Place in a microwavable bowl with 1/2 cup of water. Put in microwave. Set for about 10 minutes. Carefully take out of microwave and pull off as many leaves that will come off easily. Repeat process for more leaves.
  • OR.
  • Place head of cabbage in a pot of boiling water. Be very careful taking the head out to take a few leaves off at a time and replacing it back into the water. I use a large serving fork to stab it in the core area.
  • Put your ground beef in a large bowl. Add 2 cups cooked rice, the minced onion, 1 cup of water, salt, pepper and 1 teaspoon of garlic powder or double if you like that flavor. Mix with hands. Take a hefty size tablespoon full and place on stem end of a cabbage leaf. Bring each side of leaf over into middle and roll. Place roll in baking dish (sprayed with PAM) with the seam side down. Repeat until all meat is used.
  • Pour your tomato juice into a bowl. Add the mushroom soup and whisk these together until smooth. Pour over top of rolls. An added delicious treat is to place sliced kielbasa around the cabbage rolls if you wish. Cover with foil and bake about 1 1/2 hours on 350 degrees.
  • These are great served with mashed potatoes and peas.
  • They are even better a few days later. You can bake these ahead and put them in the refrigerator 2-3 days. The flavor all comes together.

Nutrition Facts : Calories 327.5, FatContent 17.8, SaturatedFatContent 6.8, CholesterolContent 77.1, SodiumContent 318.2, CarbohydrateContent 17.6, FiberContent 0.6, SugarContent 1.8, ProteinContent 22.9

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