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home > recipes > meat > golomki
from Australia Golomki Polish Stuffed Cabbage (Golomki) 1 lb. hamburg 1/4 lb. sausage (bulk) 1/2 c. rice 1/2 c. water 2 Tbsp. margarine 1/4 c. onion 2 eggs salt and pepper to taste 1 can tomato soup 2 tsp. sugar 2 tsp. wine vinegar 1 medium head cabbage Put cabbage in large pot of water and simmer removing core to make it easy to take off each leaf of cabbage. In the meantime, put water in small pan and bring to a boil. Turn off heat and put in instant rice. Melt margarine in small pan and dice onion; simmer until transparent. In large mixing bowl put hamburg, sausage meat, rice, onion, eggs, salt and pepper. Mix well and fill each cabbage leaf with mixture; fold leaf to enclose mixture. Line bottom of pan with outer large leaves, putting stuffed leaves on top, covering them with more leaves. Mix soup, vinegar and sugar; pour over top. Bake in 350 degrees oven, covered, or in electric frying pan for 1 hour. Sweet and Sour Cabbage: Chop leftover cabbage and when stuffed cabbage is cooked, put some of the sauce on leftover cabbage for an extra vegetable dish for another meal.

Golomki


average rating = 4 stars(4.00001 comment available)
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list all recipes by ANGEL-FOOD.CHAT (58)


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keyword: golomki
ethnicity: eastern european
recipes for meat
recipes by angel-food.chat
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(posted April 5, 2000)

from
Australia

Golomki

Polish Stuffed
Cabbage (Golomki)

1 lb. hamburg
1/4 lb.
sausage (bulk)
1/2 c.
rice
1/2 c. water
2 Tbsp.
margarine
1/4 c.
onion
2
eggs
salt and pepper to taste
1 can
tomato soup
2 tsp.
sugar
2 tsp.
wine vinegar
1 medium head
cabbage

Put
cabbage in large
pot of water and simmer removing core to make it easy to take off each leaf of cabbage.
In the meantime, put water in small
pan and bring to a boil.
Turn
off heat and put in instant rice.
Melt margarine in small pan and dice onion; simmer until transparent.
In large mixing bowl put hamburg,
sausage meat, rice, onion,
eggs, salt and pepper. Mix well and fill each cabbage leaf with mixture; fold leaf to enclose mixture.
Line bottom of pan with outer large leaves, putting stuffed leaves on top, covering them with more leaves.
Mix
soup, vinegar and sugar; pour over top. Bake in 350 degrees oven, covered, or in electric frying
pan for 1 hour.

Sweet and
Sour Cabbage:
Chop leftover cabbage and when stuffed cabbage is cooked, put some of the sauce on leftover cabbage for an extra vegetable dish for another meal.



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from Cordova, TN, United States wrote:7  3

This is almost identical to my Polish grandmother's recipe except that she uses ground beef and ground pork (sometimes ground veal), she uses sauerkraut on top of the cabbage leaves in the bottom of the pan and layers it throughout the dish, and she uses
4 starsNovember 30, 2000


 
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