Since I had a LOT of cabbage left after making corned beef & cabbage for St. Patrick's Day, I made some Polish Golumki (rolled stuffed cabbage), and thought that there might be a few folks here that would like to make them.
Golumki is an inexpensive meal (but a bit of work), and tastes like candy:
Cabbage was $0.15/lb; Venison was probably $850/lb
, the 2 eggs were $0.50, the white rice was $2, onion was $0.25, and the tomato sauce was $1.50/can.So, here's the recipe:
2lbs ground beef or venison
1 C white rice
2 whole eggs
2-3 lg heads of cabbage
1 onion, fine dice
2 (28oz) cans tomato sauce
1 C of Cider Vinegar
1 C Brown sugar, +/- (Splenda Brown sugar works best for diabetics, tastes the same - but use only 1/2 C )
Salt/Pepper as req'd
Boil cabbage in large stew pot(s) until the leaves soften & pull off easily - separate & drain leaves for wrapping, & let them cool down.
While the cabbage is boiling, in a large saucepan combine the sweet/sour sauce ingredients: Tomato sauce, Cider Vinegar, & Brown sugar.
Bring sauce to a boil & simmer 10mins.
In a large bowl, combine the stuffing: Ground meat (raw), finely diced onion (raw), and white rice (raw), eggs, salt/pepper - similar to making a meatloaf.
In a LARGE baking dish (like, 10"x15"), spread a ladle full of the sauce on the bottom.
Place a large tablespoon of the stuffing onto the middle of a flattened cabbage leaf, then roll/tuck the leaf around the stuffing tightly, then place/arrange roll(s) in baking dish, seam "down".
Drizzle sauce over wrapped meat in the baking dish (reserve at least 1 C for plating/serving)
Repeat as req'd, until either stuffing or cabbage leaves are used up - a 2nd (or 3rd) layer is OK.
Bake in a 375-degree pre-heated oven until cabbage rolls are very brown - being sure to rotating (top/bottom AND placement in the dish/layers) every 20 mins, to ensure that all cabbage rolls become caramelized.
Consume the Golumki as-is, or drizzle some of the reserves sweet/sour sauce over them.
Bon Apetit !
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