Golumpki ( Stuffed Cabbage Rolls)
- 1 Cabbage head a LARGE head to get nice big leaves from.
- 1 1/2 lb Ground beef ( used 95/5 and added ¼ olive oil if you use a higher fat beef, omit olive oil)
- 1 lb Ground pork
- I envelope onion soup mix. ( or you can use 2 TBLS beef bouillon and small onion grated or chopped)
- 2 egg
- 1 tsp pepper
- 1 ½ cup COOKED rice, (any kind.. white, brown, instant, long cooking. Doesn’t matter as long as it’s cooked)
- 1/2 cup bread crumbs Italian, plain, or panko doesn’t matter)
- 1 Family size can Campbell’s Tomato Soup (I always have extra regular size can of Tomato Soup on hand too in case extra is needed.)
- 2 tsp brown sugar melted in 2 tablespoons of hot water. ( I microwave it)
- Put cabbage head in a large stock pot, add water to cover.
- Place on stove on high heat and cover, bringing to a boil.
- Gently boil cabbage until leaves of cabbage soften and become pliable. I use a cork screw or a big screw, into the core to help lift it in and out of the boiling water, cutting the leaf at the stem, one by one. Returning to the boiling water if the leaves are not coming off easily.
- Once cabbage leaves are cooled, take a paring knife shave down any real thick veins. DON”T cut them out. Just shave it down so that is pliable. Continue to do this until you remove as many leaves from the cabbage as you can.
- In a large mixing bowl combine ground beef, sausage, onion soup, eggs, rice, and bread crumbs. Make certain to thoroughly combine the ingredients together.
- Add brown sugar to tomato sauce (do not dilute). Mix together.
- Prepare the baking dish. (Roasting pan 9 x 11 or something similar). Place a few tablespoons of sauce to smear on the bottom of the pan. (We always place odds and ends cabbage at the bottom because we fight over the extra cabbage.)
- Lay a cabbage leaf down on a flat surface. Take some of the meat mixture and form into a large egg shaped meatball. You may make these as large or as small as you want. Place the meatball towards the stem of the cabbage leaf. Roll the leaf away from you, while tucking in the sides like an egg roll. Place in baking dish with the open end down.
- Repeat this process placing the Golumpki next to each other, until all of the meat mixture is used up.
- Once the pan is full of Golumpki, pour the remaining soup over the top of all the cabbage rolls. If it does not cover it all, use the extra can of undiluted soup. (We add a little water (3 tablespoons water to the soup to rinse the can and pour that over the cabbage too. Nothing goes to waste). We also add any odds and end pieces of cabbage on top, covering with soup. I use a spatula to go around the edge of the pan to help the soup ease down the sides and between the cabbage rolls.
- Heat oven to 350 degrees. Fahrenheit
- Cover the roasting pan with foil or lid and bake for approximately 1 hour covered, and the ½ hour uncovered.
Served with Mashed Potatoes, a vegetable or salad and bread and butter.
The leftover inner head of the cabbage is used for another meal of Haluski
Haluski - Cabbage and Noodles
· 1 (16 ounce) package medium-wide egg noodles
· 1 and a ½ sticks of butter.
· 2 large onions, chopped
· cabbage, cored and cut into 1” pieces like noodle ribbons
· salt and ground black pepper to taste
· Place cut cabbage in large pot. Once Noodles are cooked according to package. Strain noodle over the cabbage. Set Noodles aside and allow the cabbage to cook in the noodle water for about 5 minutes to soften slightly. Then Drain Cabbage, set aside.
· Melt 1 stick of butter in a large skillet over medium heat; cook and stir onions until translucent, 5 to 10 minutes.
· Cook and stir remaining butter and cabbage into onions until cabbage is softened but not browned, 5 to 8 more minutes. Season with salt and black pepper.
· Place cooked noodles and cabbage mixture in a large roasting pan and stir gently to combine.
· Preheat oven to 350 degrees Fahrenheit
· Bake uncovered for 30 minutes, until lightly golden brown. Serve with a meat or fish dish, salad and or vegetable.