Golabki Cabbage Rolls
This is how i like my cabbage rolls. I came to love sauerkraut rolls prepared this way when i tried something similar at the sauerkraut festival in my little town. The church that made them one year posted the recipe (albeit it was for umpteen million of these) and while i wasn't smart enough to jot that recipe down at the time, i did remember some key ingredients. This recipe is very close to theirs in taste, and that's great because now i don't have to wait for 1 year to pass before i can have them again. They are very simple to make if you freeze the cabbage, and make a great hearty entree. I hope you enjoy!!
Steps
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 350f.
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.
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 rollin.
Ingredients
ground pork, lean ground beef, sweet onion, kosher salt, black pepper, cabbage, condensed tomato soup, egg, long grain rice, sweet paprika, sauerkraut, tomato juice, water, worcestershire sauce