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Samala/Golabki Recipe

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This recipe for Samala/Golabki, by , is from The Polish Romanian Dinner Cookbook, 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!

Contributor:  
Contributor:  
Grandma Ruth and Grandma Stefan

Category:
Category:

Ingredients:  
Ingredients:  
1lb. gound chuck
lb ground pork
1 egg
c rice
1 whole onion, chopped
1 can sauerkraut
1 cabbage
2 ham hocks
salt & pepper

Directions:
Directions:
Mix ground beef, pork, egg, rice, onion, salt & pepper. Scald cabbage in boiling water: core, drop into boiling water till leaves are pliable.With fork or tongs, gently remove outer leaves. Drain well. Will need to continue to do this as the leaves of the cabbage are used.
Take individual leaves off and cut off stiff core part on back. Put 2 tbls meat into center of leaf and roll leaf around meat. Use your finger to stuff in each end.
Prepare pan before starting to roll the leaves. First put outer leaves of cabbage on bottom of pan with ham hocks. Sprinkle with sauerkraut, layer cabbage rolls and continue till pan is full. Add salt and pepper and water until the pan is about full.
Cook real slow, simmer.....about 3 hours.

Red Samala.......prepare the same way, but to add a Polish flare, pour 1 can of tomato sauce over the top of the rolls before cooking.

Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
4 hours
Personal Notes:
Personal Notes:
Mom always said that the Polish bake their Golabki. In my Polish recipe book they indeed do! But she adapted the tomato base to fit with the Romanian way and thus our red Samala.

For Polish dinner, I use 3-4 cabbages, 3 1/2 lbs beef, 2 1/2 lbs pork, 3 eggs, 2 onions, 4 ham hocks and 1 c rice. I make 2 pans...approximately 35 rolls.

Teodosia Muciu called these Sarmale De Varsa.

 

 

 

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