| 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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