Prep 30 mins
Cook 1 hr
I'm revising the introduction to this recipe based on a discussion with 8 Polish "senior" ladies at the General Sikorski Hall in Oshawa, Ontario who were making cabbage rolls for a weekend banquet. Their advice: Use small, new cabbages as they will be more tender, easier to roll & cook better. Purchase your cabbage in advance, boil it for about 5 minutes, put into the freezer, core and boil again just before you follow this recipe. I use any leftover cabbage in my Polish Cabbage Casserole for "Polish Cabbage Casserole"!
- 1 medium cabbage
- 1 lb ground beef
- 2 teaspoons chopped onions
- 1 teaspoon salt
- 1 beaten egg
- 1⁄2 cup milk
- 1⁄2 cup cooked rice
- 1 (14 ounce) can tomatoes
- 1 (14 ounce) can V8 vegetable juice
- 1 tablespoon Worcestershire sauce
- Prepare the cabbage according to the recipe description.
- Combine ingredients for filling.
- Place some of this mixture (about 1 1/2 tbsps) on each cabbage leaf & fold "envelope" fashion. If the leaf is tough, it will be easier to do this if you make a V shaped incision & remove a part of the coarser spine.
- You may find it easier to roll the cabbage around the filling and just "tuck" the ends into the roll with your fingers - whatever works best for you!
- Lay flap side down in a heavy Dutch oven.
- Combine sauce ingredients - use tomato juice if you don't like V8 - or you may add 1 cup of chicken broth to lessen the tomato flavour; pour over cabbage rolls.
- Bake at 350 degrees F for about an hour. Serve with a dollop of sour cream.
So easy to make and so darn good we kept going back for more. The whole family raved about these, so you know they get 5 stars from us! Thank you!
Divine! I always make the cabbage beef casseroles, but wanted to try out the actual recipe. This was super easy! I made the meat and rice the night before and threw the rest together in the morning so that it was ready to pop in the oven when dinner rolled around. And, I used ground turkey to make it lighter...it was the nicest I'd ever tasted ground turkey and had it not been for the color, no one would have guessed it wasn't beef. Thanks for the terrific and easy new recipe for my keep file!
this is just like my moms recipe, my mom also freezes the head of cabbage for ease in preparation. I find that this makes the cabbage leaves a little rubbery and prefer to put the head of cabbage in boiling water and remove the leaves as they soften. If you are going through the trouble of making golumbki-you may as well do it this way so the cabbage is tender.