The Best Golabki

Submitted by Diana Adcock

"I double the chicken broth/sour cream sauce. These really are fantastic. You can thank my Aunt Carol for these!"

 

• Ready In: 1hr 30mins
• Ingredients: 16
• Serves: 6-8

ingredients

• 5 lbs cabbage, that has either been cored and steamed or frozen and thawed
• 1 1⁄2 lbs ground pork
• 1 large onion, chopped medium fine
• 1 hard roll, soaked in water and squeezed dry, crumbled
• 1 1⁄2 cups cooked rice
• 2 garlic cloves, minced
• 2 eggs
• 1 1⁄2 teaspoons salt
• 1⁄2 teaspoon marjoram, crumbled
• 1 teaspoon paprika
• 6 slices bacon, chopped
• 1 (13 ounce) can chicken broth
• 1 (8 ounce) container sour cream
• 1 teaspoon flour
• 2 teaspoons paprika
• 1 dash cayenne (or more if you like)

directions

1. Separate leaves of your steamed or frozen/thawed cabbage and slice off the tough rib on the back of each leaf.
2. Mix pork, onion, roll, rice, garlic, eggs, salt, marjoram and the 1 t.
3. paprika in a large bowl until well blended-but dont turn the rice into mush.
4. Place about 1/3 cup of meat mixture on each leaf and roll, tuck, roll into desired size/shape.
5. Set aside and repeat.
6. Shred remaining cabbage.
7. Fry bacon until crisp and add half the shredded cabbage.
8. Pour this into a deep casserole dish, place cabbage rolls on top and then remaining shredded cabbage.
9. Pour chicken broth over top, cover and bake in a 375-degree oven for 1 hour.
10. Drain off juice into a sauce pan and add the sour cream, flour and paprika.
11. Whisk as you're heating to thicken, pour over the cabbage rolls and serve.
12. Dust with cayenne if using.

Reviews

[rickie]

This is a most fabulous recipe! I just loved it. Now, if I could just get someone to do all the 'leaves' prep. I wish I knew the most efficient and easiest way to de-leaf the cabbage. I also added a mini bit of homemade tomato sauce to the 'sauce'.... just to give it a rosy glow and a hint of tomato... but not strong.

 

[Gay8073]

From Preshy-- This is terrific! I have made stuffed cabbage rolls for years, trying almost every recipe I have come across, and this one is the best. I has a wonderful flavor and will definitely be on my list for casual company dinners. I put more filling in each roll and it took a larger pan. My choice for sides were mashed potatoes and green beans.

 

[sharron cant]

I do not like tomato sauce and this recipe was the best I have ever had for cabbage rolls. My husband wants me to make it once a week. You may serve this for guests for dinner, they will love it sharron cant vancouver b.C.

 

[Wendy W88]

I had to buy 2 heads of cabbage to get 5 lbs worth, and I wasn't sure if I had to separate the leaves before steaming or not, but I left the heads whole. This was an awful LOT of cabbage! I put this in a 10x15x2 pan and I still couldn't use all of it! I added it to the bacon to try to wilt it down some, for a couple minutes. Gave it a nice flavor! Also wasn't sure what size of roll to use, and I am only familiar with a sour dough hard roll. I was unable to find one anywhere! Can you believe it? I had to use a multigrain roll! I couldn't get the sauce to thicken up, even after adding more flour, but I'm sure I did something wrong. This is a delicious recipe for cabbage rolls, that my family really enjoyed, but I must be honest and say I prefer the tomato sauce that normally goes with cabbage rolls. This is a wonderful change from the ordinary! Thanks for posting!

 

[Steve_G]

I made 1/2 batch as directed and added a 15 oz can of tomato sauce to the other half. Both were awsome and well worth the effort.