by Mary Griffiths

Created on: May 31, 2009

You may call them Stuffed Cabbage Rolls, but in my family we call them the Polish name which is Golabkis (ga-loomp-ki). My polish grandmothers always made these when we visited and so I was forced to help. This is how I ended up making them myself for my family as well. My husband loves them!

Ingredients:

1 very large head of cabbage

2 pounds of ground beef

1 cups of white rice cooked 3/4 of the way and drained

1 package onion soup mix

1 egg

1 tbsp Worcestershire sauce

1 small onion minced

1 clove garlic minced

1 large jar of your favorite spaghetti sauce (i like Ragu)

1 large can of stewed tomatoes

You will need a large pot such as a soup pot or canner. Carefully cut the core out of the cabbage. Put the cabbage into the pot with a small amount of water and steam the cabbage. Start pealing the cabbage leaves off and set into a colander to drain and cool. Meanwhile, mix together the burger, the partially cooked rice, soup mix, egg, Worcestershire, onion, and garlic. I just use my hands and get right in there and mix well. When you have all your cabbage leaves steamed off and cooled, take a good sized portion of the meat mixture and put on the cabbage leaf. Start rolling inward about half way, then turn in the sides and roll up the rest of the way, like you would a taco. In a large baking dish that has been sprayed with non-stick cooking spray, put enough spaghetti sauce just to cover a little. Start laying the rolls in the pan. Cover the rolls with as much sauce as you like as well as the stewed tomatoes. Bake covered in a 350 degree oven for 45-60 minutes until bubbly.

If your cabbage is really large increase the ingredients to accommidate the cabbage. I like to make a lot extra and freeze them. It's nice to just pull them out of the freezer when you have no time to cook. I sometimes like to use 1/2 ground chicken and half ground beef. It adds a differnet flavour.

Please give this recipe a try. I know your whole family will just love them!

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