Polish cabbage rolls (filled with a mixture of rice and beef) stewed in tomatoes. This is a dish my wife, who grew up in Poland, makes. The dish is hearty and absolutely delicious. It may look very time intensive, but it's a full meal and can be frozen or reheated easily. Enjoy!
[cooked-sharing]
Chop onion.
Mince garlic.
Saute garlic and onion in 2 tablespoons of butter over medium heat until onions are caramelized.
In bowl, add ground beef, rice, 2 eggs, onion, garlic, and eggs, salt, and pepper. (That is your filling)
Mix thoroughly with your hands.
Core cabbage.
Blanche cabbage leaves in boiling water (about 5-10 min), peeling them off as they become limp.
10 Minutes
Once you've separated all the leaves, take a paring knife and cut off any thick stems.
Put about 2 tablespoons of meat filling in the center of each leaf. Fold the sides of the leaf in and roll it up into a neat little roll…kind of like a burrito. (At this point, if you like, you can freeze them and thaw them later. Once thawed, continue with the recipe steps below.).
Heat oven to 350 F. Place the cabbage rolls on top of the leftover cabbage leaves ) in the casserole dish or Dutch oven (cabbage that ripped or was too small to make a roll etc. You can place leftover leaves on the bottom and the top to prevent from burning).
Once you've used up all the cabbage leaves or meat filling, take your cans of tomato paste mixed with water and pour it over the golabki.
Place a plate to cover the golabki and put the lid on.
Bake covered at 350 for 2 hours.
2 Hours
Garnish with parsley and enjoy.
Ingredients
Directions
Chop onion.
Mince garlic.
Saute garlic and onion in 2 tablespoons of butter over medium heat until onions are caramelized.
In bowl, add ground beef, rice, 2 eggs, onion, garlic, and eggs, salt, and pepper. (That is your filling)
Mix thoroughly with your hands.
Core cabbage.
Blanche cabbage leaves in boiling water (about 5-10 min), peeling them off as they become limp.
10 Minutes
Once you've separated all the leaves, take a paring knife and cut off any thick stems.
Put about 2 tablespoons of meat filling in the center of each leaf. Fold the sides of the leaf in and roll it up into a neat little roll…kind of like a burrito. (At this point, if you like, you can freeze them and thaw them later. Once thawed, continue with the recipe steps below.).
Heat oven to 350 F. Place the cabbage rolls on top of the leftover cabbage leaves ) in the casserole dish or Dutch oven (cabbage that ripped or was too small to make a roll etc. You can place leftover leaves on the bottom and the top to prevent from burning).
Once you've used up all the cabbage leaves or meat filling, take your cans of tomato paste mixed with water and pour it over the golabki.
Place a plate to cover the golabki and put the lid on.
Bake covered at 350 for 2 hours.
2 Hours
Garnish with parsley and enjoy.