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Stuffed Cabbage (Golabki) Recipe

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This recipe for Stuffed Cabbage (Golabki) is from The Taglialatela Family Cookbook Project, 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:  
1 lb meatloaf mix (beef, pork, veal)
1/2 cup cooked rice
1 egg
1 medium onion chopped very fine, butter to fry in
salt, pepper
2 heads of cabbage
can of tomato soup, slices of bacon
Directions:
Directions:
Core cabbage and place in large pot of boiling water (add a bit of white vinegar to boiling water). Scald leaves, pull cabbage out and cool, pull leaves off. Saute onion in butter until translucent. Mix meat, rice, egg and onion together. Place enough of moisture to be about 1" thick on each cabbage leaf. Fold opposite ends of cabbage in, and then roll. Place rolled side down in baking pan. tuck stuffed rolls closely together. When layer is complete place bacon strips over them (2 -3 slices) and then start another layer. When complete pour tomato soup (with water added per directions) over everything. Bake 4 -5 hours at 350º.
Personal Notes:
Personal Notes:
Golabki (pronounced ga-WUMP-kee) means little pigeons in Polish and is a reference to their size and shape. This recipe is from my mother Frances Barkocy who got it from her mother Anna Zaremba. It was always served for Easter as cabbage was considered a spring vegetable.

 

 

 

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