recipe for cabbage rolls or as we call them Gołąbki (sounds like Hol-up-chies).
My family have had them before and though they’re always pleased to see them on
the table, I think they rather take them for granted.
My husband and I prepared a meal for friends and we brought along the leftover
cabbage rolls to heat up and serve. My goodness, the compliments flew around
the table and from the way the folks cleaned them off, I had no doubt that every
bit of praise was sincere.
when picked up.
head cook until the outer leaves begin to peel off. Let those leaves cook a few
minutes longer so they are a bright green. Put aside and cook the rest in the
same way. Again, with a paring knife, thin out the core area so the leaf is
easy to roll.
water (follow directions on package) or if you do as I do, boil the water, add
a teaspoon of butter and a teaspoon of salt. Then add in the rice. Stir this and then lower the heat to the lowest on your stove ( I use #1) and let it cook unopened for 22 minutes.
about 1/2 inch wide. Then fry this in a frying pan till just cooked and not too
crisp. Put the bacon aside and pour most of the bacon fat out keeping a couple
fat left in the pan.
rice and add salt and pepper to taste. Open a can of tomato sauce and add a few
tablespoons at a time to this mixture, enough for flavoring and coloring. Taste it so you’ll
know where it’s to your taste.
enough in each one so it’s a decent size. Line a baking pan or roaster with the
left over cabbage and pour some of the tomato sauce over this.
together into the pan. Pour the rest of
the sauce over them and add the last of the leftover leaves as a blanket on the
Then enjoy your treat with sour cream and a glass of
*** Can be served with a roast, maybe perogies or all by themselves.