I received this recipe from Diane Marsh, offering a Polish recipe her family loves, in honor of her Mother. She writes “After my mother’s passing a year ago my family asked me to make her signature stuffed cabbage rolls. My mother was raised in Chicago by polish immigrants who fled the polish territory (which we now know as Poland) during WWI. She was a proud wife, mother and grandmother and made wonderful Polish food.
My mother called this dish Gawumpki. I’ve since learned there are many variations in the name such as Golumpki and many more eastern European takes on this same dish.”
I had never make cabbage rolls in my life, and enjoyed the process! As I struggled to separate the leaves from the head without tearing them, I felt Sweet Adeline over my shoulder, telling me not to worry; when they were rolled up they’d look just fine. We ate these while watching the finale of Downton Abbey, which wasn’t the most appropriate meal but delicious all the same.
6 large cabbage leaves
1 pound lean ground beef
3 tsp. salt – separated
1/2 tsp. ground black pepper
2 Tbs. diced onion
1/2 cup cooked white rice
1 Tbs.vegetable oil
1 cup tomato sauce
1 can 11.5 ounces tomato juice
1 medium onion, sliced
5 carrots, chopped into 2 inch pieces
2 Tbs. white vinegar
2 Tbs. sugar
1 bay leaf
toothpicks
Scald cabbage leaves in boiling water long enough to soften. Remove any tough parts. Combine ground beef, 1 tsp. salt, pepper, diced onion, and rice and form into 6 portions. Wrap each completely with cabbage and fasten securely with toothpicks.
In a large Dutch oven, heat vegetable oil over medium heat. Add onions and carrots and cook until they begin to soften (about 5 minutes).Add tomato sauce, tomato juice, 2 tsp. salt, sugar, vinegar, and bay leaf. Stir to combine. Gently place cabbage rolls into pot and cover with sauce. Cover pot and bring to a gentle boil for 25 minutes. Enjoy with additional rice or potatoes. Also good for stuffing red or green peppers.
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