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Stuffed Cabbage Polish Style Recipe

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This recipe for Stuffed Cabbage Polish Style is from Davis Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
For The Golabki Filling:
1 1/2 c. Onions- Small Dice
2 Cloves Garlic - Minced
1 lb. Each - Ground Pork, Beef and Veal
3/4 c. Long Grain Rice - Pre-Cooked and Cooled
2 Tbsp. Parsley - Chopped
2 Tbsp. Olive Oil
1 Whole Egg
Salt - To Taste
Pepper - To Taste
Tabasco Sauce - Dash
Lee and Perrins - Dash

For The Tomato Sauce:
Oil - As Needed
1 Tbsp. Garlic - Minced
3/4 c. Onions - Diced
1/4 c. Tomato Paste
3 c. Tomatoes - Fresh Peeled and Blanched
1 1/2 c. Tomato Juice
Salt - As Needed
Pepper - As Needed
Smoked Ham Hock - Optional
Directions:
Directions:
For The Golabki Filling:
Heat the olive oil and saute' the onions and garlic, chill.

Combine remaining ingredients and blend well.

Boil some cabbage to blanch. Chill immediately in a ice bath and roll the leaves with a rolling pin to tenderize the veins.

Place about four (4) tablespoons of filling on each leaf and roll up like and egg roll.

Line a casserole dish with blanched outer cabbage leaves and place the golabki on top.

Pour the tomato sauce over the golabki, cover and bake at 350º F. for about one and one half (1 1/2) hours.

Serve with sautéed onions, peppers, julienne of carrots and additional tomato sauce.

For The Tomato Sauce:
Heat the oil and saute' the onions and garlic, then add the tomato paste and pince'. Sounds like (peen-say) it means to slightly brown the tomato paste for added flavor.

Add the fresh tomatoes and tomato juice; simmer for fifteen (15) minutes, stirring occasionally.

Puree the mixture.

Adjust the seasoning with salt and pepper.
Personal Notes:
Personal Notes:
To blanch the cabbage, cut around the core and remove the large outer leaves.

Using a fork, submerge cabbage leaves in boiling water for just less than a minute.

Immediately place the leaves into a ice bath to shock.

Use rolling pin to crack the cabbage leaf ribs and tenderize.

 

 

 

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