Golumpki (stuffed cabbage)
I've been making these for years......it's my grandmothers' recipe.
1-1/2 to 2 lbs. ground meat
1/2 cup milk
1 cup cooked rice
1/4 cup minced onion, you can use dried onions
1-2 heads of cabbage, depending on size, you don't want the leaves to be too big
2 cans tomato soup
Mix together first seven ingredients. Cut around core of cabbage, wrap in wax paper and put in microwave for 10-12 minutes. The leaves should be softened and separated from core. You can also put cabbage in pot of boiling water and wait for leaves to separate from core, about 20 minutes. Remove leaves.
Take a handful (1/2 cup) of meat mixture put at top of cabbage leaf and roll up burrito style until all mixture and leaves are done.
In bottom of roaster put chopped cabbage from larger outer leaves of cabbage and some of the inner part of cabbage. Lay cabbage rolls, seam side down on top. Top with leftover chopped cabbage.
Mix together tomato soup and 2 cans water. Pour over cabbage rolls. Cover and bake for about 1-1/2 hours at 350 degrees. Halfway through you may want to baste the sauce over the rolls.
You should get 10-12 cabbage rolls depending on how big you make them. You don't want them too big. These freeze well too.
Directions on how to roll these up:
Once the cabbage leaves are pliable have the stem end towards you. Form the meat into a somewhat oval and place it right on top of the stem end. If the stem part (spine) is too hard just cut it out. Sometimes it just won't soften enough. Roll the cabbage over the meat away from you, turn the ends in and then keep rolling, it will stay together. When you put them in the pan put the seam end down.
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