Place the head of cabbage in a large pot over high heat and add water to cover. I tweaked this recipe. This skinny version uses ground turkey instead of pork or beef. Great as leftovers! I have been on a quest to recreate my husband's grandmother's Golabki recipe. This is a fun recipe to experiment with--you are pretty much guaranteed a good result. Preheat oven to 350. Wonderful and hearty. Some are strictly vegetarian filled with buckwheat groats, barley, or millet, while others feature beef, lamb, or pork, or a combination of all three.. In a separate large bowl, combine the beef, rice, garlic … Some types take a bit longer to cook. Next time i will add some ground sausage. If you are like me you'll love to be in the kitchen on a cold day cookin' away! In a large bowl I put 1 and 1/2 lbs of lean ground beef unflavored bread crumb about 1/2 cup 1 cup cooked rice 2 beaten eggs 1/2 fresh green pepper finely chopped half a small onion finely chopped 1/2 cup golden raisins zest of a lemon (for extraordinary freshness) 2 beaten egges salt pepper to taste. Place the stuffed cabbage rolls over the cabbage and arrange tightly around the bottom of the slow cooker. I like basmati in this recipe. Drain and allow to cool completely. This is the same recipe I have been using for 30 years wouldn't change a thing. Polish Stuffed Cabbage Rolls is one of the most popular Polish dishes. Slow Cooker Turkey Breast – Easy Crockpot Recipe, Chicken Kiev (Classic Eastern European Recipe). Golumpki (Gołąbki, Stuffed Cabbage) – A rose by any other name is still a rose. POLISH STUFFED CABBAGE ROLLS. Percent Daily Values are based on a 2,000 calorie diet. GREAT RECIPE JUST LIKE GRANDMA GOLUB'S. INSTEAD OF BOILING CABBAGE IT IS MUCH EASIER IF YOU PLACE THE CABBAGE HEAD IN THE FREEZER LET IT FREEZE THEN TAKE OUT AND LET THAW. We call them delicious! If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. © Copyright 2020, 20 Things to Cook This Month That Have Nothing to Do With Thanksgiving, 15 Vegan Muffin Recipes for Easy Breakfasts, 15 Comfort Food Dinners That Start With Creamy Alfredo Sauce, 2-Ingredient Snacks That Are Too Easy Not to Make, Use Your Stale Bread in These Savory Bread Puddings, 13 Spiked Apple Cider Cocktails to Celebrate the Season, 15 Comfort Food Casseroles Inspired by World Cuisines, 12 Recipes to Turn Extra Chicken into Healthy Main Dish Salads, 15 Ground Beef Soup Recipes for Easy Weeknight Dinners, Ground Turkey Slow Cooker Recipes for Easy Weeknight Meals, 11 Top Chicken Casseroles That Lean to the Healthy Side, 12 Classic Italian Recipes Made Easy in the Instant Pot, Nutrition Since I’m half Polish, my soul needs this kind of satisfaction on a regular basis all season long! What diets are these Polish Stuffed Cabbage Rolls suitable for? I call it Eastern European comfort food. In a large pot boil water and place the whole head of cabbage into it; Boil the cabbage for about 20 minutes; if the entire cabbage Italian with water, rotate it during boiling; In a frying pan sautéed onions with one tablespoon of oil until translucent, about 3-5 minutes; In a separate pot, boil rice according to instructions; cold down when cooked; In a big bowl add rice and season generously with salt and pepper (or vegetable powder stock), add meat, saute onions and mix together; Once cabbage leaves are pretty soft, remove cabbage from boiling water and let it cool down; Using a paring knife remove the core from the cabbage; Save the outer leaves and place them at the bottom of the Dutch Oven or the oven safe dish/pot; Take off one leaf at the time and place 2-4 tablespoons of filling in the middle depending on the size of the leaf; Fold side parts of the leaf inwards and then bottom to the top (use the same technique as you would do for wraps); Continue with the remaining leaves until all filing is used; Stack up the cabbage rolls in an oven-proof dish; Add water or stock, cover and cook for 1.5 hrs in 350F degree oven; Serve hot with tomato sauce and sprinkle with Italian parsley.

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