painmethod
15 Jul 2009
Food / Polish Golabki (Golomki) Recipe [35]
My family recipe is about the same as the others: ground beef, onions, rice. Except we cut bacon into small cubes to be cooked and added to the beef. De-vein the cabbage leaves, boil, then spoon in the mixture, wrap them and put them in a baking pan. However, we use the left over grease from the hamburger and bacon to stew sauerkraut and tomatoes into a gravy to be poured on top of the stuffed cabbage while it bakes. Variations include but not limited to adding to the mixture of meat,onions,and rice have been: breadcrumbs, egg whites, oatmeal, black olives, green peppers, and a small amount of kremska.
*** i have also heard that you can if your planning ahead to de vein your cabbage leaves, soak them in water for ten minutes, then layer them between pieces of wax paper to be frozen. So when you take them out of the freezer to thaw, the will be limp as if you had boiled them.
My family recipe is about the same as the others: ground beef, onions, rice. Except we cut bacon into small cubes to be cooked and added to the beef. De-vein the cabbage leaves, boil, then spoon in the mixture, wrap them and put them in a baking pan. However, we use the left over grease from the hamburger and bacon to stew sauerkraut and tomatoes into a gravy to be poured on top of the stuffed cabbage while it bakes. Variations include but not limited to adding to the mixture of meat,onions,and rice have been: breadcrumbs, egg whites, oatmeal, black olives, green peppers, and a small amount of kremska.
*** i have also heard that you can if your planning ahead to de vein your cabbage leaves, soak them in water for ten minutes, then layer them between pieces of wax paper to be frozen. So when you take them out of the freezer to thaw, the will be limp as if you had boiled them.