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This took me back to my childhood. Big family gatherings were often accompanied by Mom's giant electric roaster filled with these little packets of taste bud bliss! I cored the whole head of cabbage, plunged it into a pot of boiling water, carefully removing the leaves as they softened and separated from the head. Used brown rice, 1 lb. ground bison and 13 ozs. bulk, Sweet Italian sausage. Added 1/2 small can of tomato paste mixed w/water to make 1/2 cup liquid, then mixed that in w/meat mixture for added moisture. Skipped the milk and reduced the basil to 1/4 tsp. Mixed a 14 oz. can of diced tomatoes with the remaining tomato paste, 1 cup water and 1.5 Tblsp brown sugar and dumped over top of packets and meatballs. Covered everything w/remaining cabbage leaves to hold in that moisture (great trick btw!) Baked in large roasting pan @ 325F for 1 hour + 45 mins. Discarded the leaves lying on top, which were now showing signs of drying out. This was the first time DH had ever tasted this dish. He's not a big fan of cabbage, but he said, "These are SUPER AWESOME!" He gobbled down two giant ones, plus 2 meatballs. Served w/mashed potatoes. Thank you so much for sharing this delicious dish! We have PLENTY of leftovers. Will be giving some to a friend this afternoon. Very easy and very tasty!
Crazy tasty, but the whole bit with the cabbage leaves remains a reason for profanity in my kitchen. I've tried both methods noted here regarding the process of preparing the leaves for rolling with no luck whatsoever. In the end, I tried to double the recipe but was lucky to get 1 dinner's worth of rolls, a good set of meatballs for later, and about 1/2 lb of cabbage bits unsuitable for anything save the compost bin. Practice will probably alleviate this issue (and yes, this is so good a recipe that I plan future attempts), but novices be warned that the prep time noted here should likely be doubled, and a good stiff drink on the side wouldn't be a bad idea either.
We attempt Stuffed Cabbage once a year regretting our decision once the food is put on the table. Not this time! This recipe consists of absolutely wonderful flavor. Of course, like all, I made some modifications: Used up leftover homemade marinara sauce. Mixed a half a cup of marinara sauce (with brown sugar) into meat mixture. Increased (brown) rice to 1 cup. Forgot the milk, and left out the chopped cabbage (I think the cabbage rolls add more than enough of that sulfuric taste). Do NOT skip on the onion, carrot, celery, etc. It really made a difference. Thank you so much littleturtle! A true winner.
I had never made these before, and used this recipe for my first attempt. Then I fed the results to my son-of-Polish-immigrants boyfriend and crossed my fingers. He loved them! So did I. I didn't find it very difficult, either. Thanks for the recipe!
I made these this morning and the only change I made was the sauce (I used a jar of chunky pasta sauce). They were excellent! Easy recipe to follow and great tasting!
Making a big pot of Golumpkies as I write this. My grandma was from Bosnia, and the Serbians call it "Sarma". My first wife was Polish, and Golabki/Golumpkies is what they called it. I just call it Mmm...Mmmmm GOOD.
I made this recently and it was delicious! I subbed lean ground turkey for the elk, and short-grain brown rice for the regular rice. I also added fennel seed but otherwise followed the recipe. My family loved it, and we had lots of leftovers for another night. one point though, cabbage rolls do not freeze well, they get watery, so if you do not want to make a lot cut the recipe in half. Thanks littleturtle, for a great recipe!
I must admit that I made this for my husband. who loves cabbage rolls, thinking I would put up with them for his sake. I was amazed to find that I *loved* these! We were totally surprised at how flavorful such a simple sauce turned out, Bravo!
OMG. I grew up eating golumpkis. Mom made hers just a tiny bit different but these are phenomenal as well! I did however do a couple of things that mom did. Instead of using tomato sauce I used 3-10 oz cans of Campbell's tomato soup (I like LOTS of juice), diluted just a bit (one can's worth) with some of the water the cabbage cooked in. By using soup, I did not add any additional salt plus I only added about a1 tsp. of brown sugar as I think the soup is sweetened a smidge already. I also laid a couple of bay leaves on top of the golumpkis before cooking. Remove the bay leaves when done. Lastly, mom used a pressure cooker to cook her golumpkis. Takes 12-15 minutes cooking time after pressure is reached. I then turn the heat off and leave cooker on the stove for another 5-7 mins. (I have a big pressure cooker that was filled nearly to the top with golumpkis.) Then I run cold water over the top of the cooker. This cools the cooker quickly and releases any remaining pressure. Open up the cooker and dig in. Very yummy! I love cooking with a pressure cooker. It's the old school version of a microware. Cooks super fast and everything is amazingly tender.
The filling is quite awesome, but the sauce was a bit lacking in comparison. It needed to be a bit more flavorful, or perhaps even sweeter? I used linguica in place of ordinary pork sausage. It added a bit of spice. Overall, will make again with modifications to the sauce.