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Golombki (Stuffed Cabbage) Recipe

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This recipe for Golombki (Stuffed Cabbage), by , is from Calvary Chapel Myrtle Beach 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:  
Jack Wazski

Category:
Category:

Ingredients:  
Ingredients:  
Ground chuck and ground pork
1 egg per lb. of meat
1 cup cooked rice per lb. of meat
1 head of baby cabbage
Dash salt
Dash pepper
Rendering fat back (1 lb. per 5 lbs. meat)
1 bottle of ketchup

Directions:
Directions:
Parboil cabbage until soft. Remove the outer large cabbage leaves and set aside. Over low heat, melt the rendering fat back until it is a liquid. Mix together the meat, egg, rice, salt and pepper. Take one inner cabbage leaf, and place approximately 3 TBSPS of the meat mixture (amount will vary with the size of the cabbage leaf) onto one end of the leafc in the center. Fold over the right and left sides of the leaf towards the center. Roll from one end to the other to make a stuffed cabbage roll. Continue making rolls until all the meat mixture is used.

In a Dutch Oven, line the bottom with the large cabbage leaves previously set aside. On top of the cabbage leaves put one layer of cabbage rolls. Sprinkle ketchup and fat back over the rolls. Continue making layers of rolls, ketchup, and fat back until all the rolls are used. Over medium to low heat, cook for 45 minutes.

Personal Notes:
Personal Notes:
Often stuffed cabbage may taste better the next day after it has time to set. This dish can also be frozen and then reheated.

 

 

 

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