Cabbage Rolls (Golumpki)

Emily Mistrzak

1 ½ lbs. ground meat

2 c. cooked rice

1 small onion, finely diced

1 can mushrooms

Garlic powder

1 can beef broth

1 jar of spaghetti sauce

1 head of cabbage

Salt and pepper

Put head of cabbage in a large pot and add enough water to cover more than half the cabbage. Bring water to a boil and then turn down to a low simmer and cook for 10 more minutes. 

What a pleasant vegetable!

Outer leaves should be tender and starting to fall off. Remove cabbage and let cool. Peel leaves off of cabbage and set aside. Cut of the heavy stem from the center of the leaf. Use leaves that are torn or damages to cover the bottom of the pan. Mix uncooked meat, rice, and diced vegetables together. 

Already complex and substantial!

Add seasoning to taste. Place 2 tbsp. of meat mixture in a leaf and roll the leaf tucking in the sides. Place roll in pan seam side down. Add the can of beef broth to the pan. Pour the spaghetti sauce over the cabbage rolls. 

I ended up with a couple of layers in spots, and I still didn't end up using all the stuffins. (I cooked the extra stuffins and ate them separately.)

Cover with aluminum foil and bake at 350F for 45 minutes. Uncover and bake for 15 more minutes.

Look at those tidy little cabbage packets!

My Rating: 4/5 "These are fascinating. There's so much going on in each one of them - and it makes so many that the party never ends! Keep in mind that once you get to the inner leaves of the cabbage they're going to be stiffer and harder to stuff. But the tender outside leaves? Wonderful!"