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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Golumbki Recipe

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This recipe for Golumbki, by , is from The Lesniewski Family Cookbook, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Amy Lesniewski


lb ground pork
lb ground beef
c instant white rice (uncooked)
1 egg
small onion, chopped
1 can crushed tomatoes (6 oz.)
1 large head of cabbage
1 can tomato soup
1 pkg uncooked bacon
1 tsp. vinegar
1 can sauerkraut (8 oz)

1. Fill a large pot with water and 1 tsp vinegar. Core cabbage and place cabbage core side down, boil covered 5 minutes, flip over cabbage and simmer.
2. Mix meat, rice, egg, onion and crushed tomatoes. Set aside.
3. Line a 9x13 pan with uncooked bacon and sauerkraut.
4. Drain cabbage and peel off leaves carefully.
5. Place c meat mixture in each leaf. Roll leaf and place seam down in the pan.
6. Once pan is full blend tomato soup and can water. Pour over golambki.
7. Bake covered at 400F for 30 minutes, then reduce oven to 350F and bake for another 30-45 minutes. Serve warm.




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