My maternal Polish grandmother made golumpki, or stuffed cabbage rolls, throughout my entire childhood and then into my grown up years.
She always turned out quite incredible made-from-scratch food.
Even though they are tiny bit labor intensive, I have carried on the tradition of making golumpki.
Core and then boil the whole head of cabbage. Since I boil it more than an hour, the leaves become very tender.
Drain, let cool, and gently place the leaves on a platter.
The filling is hamburger (I use the three-in-one blend that's mixed for meatloaf), a stick of butter, about two cups of chopped onions, a couple cups of white rice, mixed with brown, salt and pepper to taste and three eggs.
This time I had very fresh eggs from the farmers' market.
Some people swear by adding chunks and liquid from fried salt pork but I don't.
Brown the onions in the butter, then add the rice. After that, mix everything else into the hamburger. Add salt and pepper to taste.
Then, I take a cabbage leave in my left palm and put in a good-sized plop of filling and close up.
I place them in a glass pan that has been sprayed with Pam.
When all the golumpki are in the pan, mix about two cups of ketchup with a cup of water and pour on top of all the rolls in the pan.
A few drops of olive oil can be added to the tops of each golumpki.
Bake in a very slow oven----300----for a couple of hours.
Serve with warm bread or rolls and butter. Delicious!
ARE YOU FAMILIAR WITH GOLUMPKI? IF YES, DO YOU LIKE IT?