Cabbage Rolls (Golabki)

INGREDIENTS

INSTRUCTIONS

Here is a recipe for cabbage rolls from "Treasured Polish Recipes for
Americans" which I found at the annual Milwaukee Folk Fair.
Remove core from whole head of cabbage with sharp knife. Scald the cabbage
in boiling water. Remove a few leaves at a time as they wilt. Cool before
using.
Wash rice in cold water and stir into 2 quarts of rapidly boiling salted
water. Boil 10 minutes and strain. Run cold water through rice in strainer.
This rice is only half cooked now.
Saute onion in butter only until it becomes transparent. Do not let it turn
yellow. Combine with meat, egg, rice and seasonings and mix well. Spread
each leaf with meat, about half inch thick, fold the two opposite sides and
roll, starting with one of the open ends. Fasten with toothpick.
To cook--place cabbage rolls in baking dish, cover with 5 slices of bacon
and roast uncovered for 2 hours at 300 degrees. Baste from time to time. Or
brown the Golabki in frying pan, add 1 cup water or tomato puree and simmer
slowly for 2 hours. Watch closely and add more water if necessary. Golabki
may be served with mushroom sauce, tomato sauce or sour cream. When
reheated the next day, they are even more delicious. Posted to TNT -
Prodigy's Recipe Exchange Newsletter  by Lin Todl <2towers@idcnet.com> on
Jul 2, 97

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