Golabki - Cabbage Rolls
photo by PalatablePastime
- Ready In:
- 9hrs 30mins
- Ingredients:
- 15
- Serves:
-
5-6
ingredients
- 1 lb ground pork
- 1 lb lean ground beef
- 1 large sweet onion, finely chopped
- 1 teaspoon kosher salt
- 1⁄2 teaspoon black pepper
- 1 head cabbage
- 1 (10 3/4 ounce) can condensed tomato soup, undiluted
- 1 large egg
- 1 cup uncooked long grain rice
- 1 tablespoon sweet paprika
- 32 ounces sauerkraut, rinsed and drained (reserve juice)
- 1 1⁄2 cups tomato juice
- 1 cup water or 1 cup additional tomato juice (or reserved sauerkraut juice)
- 2 teaspoons Worcestershire sauce
- 2 -3 teaspoons sweet paprika
directions
- Wrap cabbage in plastic wrap and place in freezer; allow to freeze overnight.
- Thaw before using; when thawed, core cabbage and carefully remove leaves, leaving them whole.
- Alternatively, you may core cabbage, and immerse it into boiling water, removing it every few minutes and carefully lifting away loosened leaves.
- Rinse sauerkraut and allow to drain.
- Brown ground pork, beef, onion, salt and pepper in a large skillet, and drain off any fat.
- Allow meat mixture to cool slightly, then stir in condensed tomato soup, egg, uncooked rice and paprika.
- Preheat oven to 350°F.
- Place one cabbage leaf flat, and towards the stem end, place some of the meat mixture on the leaf.
- The amount of meat you use will vary, depending on the leaf size; make sure it is not overstuffed (rice expands during cooking).
- Fold sides of cabbage leaf over meat and roll up loosely until meat mixture is sealed within the roll.
- Place the cabbage roll seam-side-down in a large casserole dish or lasagna pan.
- Continue rolling up cabbage until you run out of meat or leaves large enough to use.
- If you have leftover meat, spoon it into the cracks between the cabbage rolls.
- If you have leftover cabbage, chop it coarsely and layer over the top of the rolls.
- Spread sauerkraut evenly over the top of the cabbage rolls.
- Stir together tomato juice, with water/tomato juice/kraut juice (make sure your total is about 2 1/2 cups) along with the 2 tsp of Worcestershire sauce.
- Pour this over the cabbage rolls.
- Sprinkle lightly with remaining paprika.
- Cover casserole (may use foil) and bake for one hour.
- Remove foil or other covering and bake 30 minutes more.
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Reviews
-
the flavor was there,but I would add 1 more egg and use precooked rice,it was not done.I didn't freeze the cabage because the store I stopped at,the cabbage was ,terrible so I just put a big meat fork in the core in boiling water and cut them off as they were tender onto a cookie sheet, no probem.The polish resaurants where I have had these the meat holds together more like meat loaf, I guess that is what I would like, to be able to slice them, other wise you could have put all in like a casserole,because they fell apart. Served them with piergo's sauteed with onion and baconThank You for a wonderful tasteing recipe! My husband loved it! So did I! sorry to make a few changes. All your recipes look grea can't wait to try more.Easy one's at least. Thanks again
RECIPE SUBMITTED BY
PalatablePastime
Cincinnati
I am a longtime member since 2002.
While I have many recipes here, most of my current recipes are on my food blog at palatablepastime.com
I may occasionally post something extra I have here.
If you have questions, you can always contact me at contact@palatablepastime.com