#10 Rolled Cabbage/Golabki (choose either first recipe or Roseann's recipe)

Gołąbki is a hearty traditional Polish dish consisting of boiled cabbage leaves stuffed with ground beef, chopped onions, and rice, baked in a spicy tomato sauce.

Gołąbki are also referred to as golumpki, golabki, Golumpkies or Golumpkis. Similar Eastern European cabbage roll variations are called: Holupki (Slovak), Kaposzta (Hungarian), Holubtsi (Ukrainian), or Sarma (Turkish loan-word, now commonly applied to some Southern Slavic versions of this dish, particularly in the Carpathian and Balkan regions.)

Gołąbki rolls are usually fist-sized when fully stuffed or rolled. Spiced Pork is sometimes used instead of, or in addition to, beef.

There is an unverified story or myth that the King of Poland Kazimierz IV Jagiellon (Casimir) fed his army with gołąbki before a key battle outside of Malbork against the Teutonic Order around 1465. Victory over the Teutonic Order was partially credited to strength of the hearty meal of gołąbki given to the allied Polish and Prussian troops. The defeat of the Teutonic Order in Malbork led to the end of the Thirteen years' war, and the ceding of Prussia to the Kingdom of Poland in 1466.

"Beef, onion, rice and seasonings are tucked inside these bundles of cabbage simmered in a mushroom broth. Then they are topped with a tomatoey sauce. These are especially delicious served with potatoes."

PREP TIME 20 Min, COOK TIME 30 Min, READY IN 1 Hr
INGREDIENTS

2 medium heads cabbage
2 1/4 cups water
3/4 cup brown rice
salt and pepper to taste
3 tablespoons butter
1 onion, chopped
1 pound ground beef
1/4 cup boiling water
3 tablespoons butter
3 tablespoons all-purpose flour
3 tablespoons tomato paste

DIRECTIONS

Bring a large pot of water to boil. Immerse cabbage in the boiling water, boil for 3 to 5 minutes. Drain well. Remove the largest leaves and cabbage and set aside. Reserve enough cabbage leaves to line the bottom of a large saucepan.

Bring the 2 1/4 cups of water to a boil. Add rice and return water to a boil. Reduce heat to a simmer, cover rice and let cook until tender. Let rice cool.

In a large skillet, brown the onion in the 3 tablespoons of butter or margarine. In a medium-sized mixing bowl, combine rice, onion, and raw beef. Season with salt and pepper. Divide the filling into 10 parts and spread evenly onto the 10 large cabbage leaves.

Roll firmly, tucking the edges inside. Arrange a layer of the reserved cabbage leaves on the bottom of a saucepan and place the cabbage rolls over them. Add 1/4 cup boiling water to the saucepan, sprinkle with salt and let the cabbage rolls simmer over a medium heat until tender, approximately 30 minutes. If the water boils off, add more water while cooking.

When the stuffed cabbage is tender, prepare the sauce. In a skillet, melt remaining butter or margarine and brown flour over a low heat. Dilute the roux with the remaining cabbage stock from the cabbage roll saucepan. Bring this mixture to a boil. Season with tomato paste. Pour the sauce over the stuffed cabbage immediately before serving.

Roseann's Golabki Recipe

In a large bowl mix ground beef, chopped onion, uncooked rice, and 1 tsp salt, 1/2 tsp pepper, and 1 tsp allspice with one large can of tomato sauce.

Core and steam cabbage until soft for rolling. Roll 2 tablespoons of mixture in a gabbage leaf and place in a large pot with the small cabbage leaves on the bottom of the pot. Continue until all the meat is gone. Add add water and squeeze juice from half of a lemon and another can of tomato sauce. Bring to a boil and then lower heat to simmer until the rice is done - about 45 minutes. Don't overcook as they will be soggy and lose flavor.