Thursday, October 24, 2013
Friday, October 11, 2013
Cabbage Rolls (Galumbki)(Treasured Polish Recipes circa 1948)
from my dear friend Pat's favorite recipes.
1 head green cabbage 1 lb ground beef
1 onion, chopped fine 1/2 lb ground pork or veal
2 T butter 1/2 cup rice
salt & pepper to taste 1 egg
Remove core from whole head of cabbage with sharp knife. Scald the cabbage in boiling water. Remove a few leaves at a time as they soften. Cool before using. You may remove some of the thick rib, but try not to cut through it.
Wash rice in cold water and stir into 2 quarts of rapidly boiling salted water. Boil 10 minutes and strain. Run cold water through rice in strainer. This rice is now only half cooked.
Saute onion in butter only until it becomes transparent. Do not let it turn yellow. Combine with meat, egg, rice and seasonings and mix well. Spread each leaf with meat, about half inch thick, fold the two opposite sides and roll, starting with the rib end. Fasten with toothpick if necessary.
To cook - place cabbage rolls in baking dish, cover with 5 slices of bacon and roast uncovered for 2 hours at 300 degrees. Baste from time to time. O place golumbki in frying pan, add 1can tomato soup (no water) and simmer slowly for 2 hours. Watch closely and add water if necessary. Golumbki may be served with mushroom sauce, tomato sauce or sour cream. When reheated the next day, they are even more delicious.