| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs | Polish | 1 | Servings | |
INGREDIENTS
| 1 | lg | Head cabbage |
| 1 | c | Uncooked rice |
| 3/4 | lb | Ground beef |
| 3/4 | lb | Ground pork; (or veal, if avoiding pork) |
| 1 | md | Onion; minced |
| 1 | Egg | |
| Salt & Pepper | ||
| 4 | sl | Diced bacon; (optional) |
| 1 | sm | Onion chopped |
| 8 | oz | Tomato sauce; (not Italian spiced) |
| 1 | Bay leaf |
INSTRUCTIONS
A surprise hit with our kids who love this dish. One thing that has always puzzled me is the Polish language - how they get "Go-wom-ki" out of the above, I'll never figure out! Remove core from cabbage. Scald in boiling salted water. Remove leaves one at a time, reserving. Cook rice in boiling water for 10 minutes, the drain. Mix together beef, pork, 1st onion, rice, egg and salt & pepper. Place a spoonful of meat mixture on each cabbage leaf, then fold & roll. For tomato sauce, brown bacon & chop. Add onion and saute briefly. Add tomato sauce, bay leaf, and simmer for a minute or two. Chop remaining cabbage and put in bottom of roasting pan, then place cabbage rolls on top, and cover with prepared tomato sauce. Roast covered in a 350 oven for 1 hour. Serve. Note, leftovers freeze well. Posted to JEWISH-FOOD digest by AJScott22@aol.com on Aug 25, 1998, converted by MM_Buster v2.0l.
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