FoodBanter.com - View Single Post - Have A Good Recipe For Cabbage

Jim Elbrecht

(Judy Haffner) wrote:

>
>When I turned on the food channel yesterday, a fellow was preparing
>these absolutely incredible looking cabbage wraps (or roll-ups) but
>didn't give much info on how to prepare them, so was wondering if any of
>you have made something similar, and wouldn't mind sharing the recipe?

I just took some out of the freezer. For 25 years my wife has been
asking for 'Glumpkies'- the way her friend's polish mom made them 40
years ago.

I've tried lots of recipes for cabbage rolls, and while all were
good-- she said these are *the ones*.

I've Googled them on several occasions and was encouraged last time
when I found an rfc post from Barb Schaller -- from Nov. 2000!

Thanks Barb-- This is better than your Melba Jam, IMO-- and that's
going some.<G>

I edited a little- but left the recipe the same, I think. [I even used
my wife's mother's aluminum roasting pan.

Holubky (Stuffed Cabbage Rolls)
[edited a bit from a Melba's Jammin' post Nov 2000- rfc]
Golabski ; golampki, ; gawumpkies; holubky (the
Slovak word)

Maybe 1/3 cup raw white rice
A head of cabbage
About 1# or 1-1/2# ground beef
Maybe 1/2# ground pork
A medium onion, chopped
1 egg
Salt and pepper
Canned chopped tomatoes or juice (preferred)
Quart Sauerkraut (optional)

Cook the rice with 1/2 cup water until water is absorbed. It should
be
partially cooked. Set aside to cool.

Core the head of cabbage and remove the leaves one at a time, either
under hot running water or else by sticking the whole head of cabbage
in a large pot of boiling water, to loosen the leaves. Trim the hard
rib from the cabbage leaf. [jje note-- I've used that wrinkly leafed
cabbage for rolls with good results-- I did use regular for this
batch, though. I run under hot water to soften the leaves.]

Mix the meats, the rice, the onion, the egg, and the s&p with your
hands to combine well. Pour some tomato juice in the bottom of a
deep covered roasting pan or deep casserole dish.

Place a limp leaf of cabbage on a flat surface in front of you,
trimmed-rib end closest. With a large tablespoon (like a
serving-type spoon), put about that much (maybe 1/3 cup) on the leaf
at the cut end. . . .Enclose the meat in the cabbage leaf by rolling
it once then folding the sides over, envelope style, and finishing the
roll. Place the roll in the cooking vessel, seam side down. Put
kraut between the layers.
When you run out of meat for the filling, coarsely chop the
remaining cabbage and dump it on top. Can put kraut on top of this,
too, if you wish. Pour the rest of the tomato juice over all, cover,
and bake in a preheated 350 degree oven for about an hour, hour and a
half.

I do these, BTW, in my inherited cast aluminum roaster -- it was
Mom's.

They freeze well and are, perhaps, better next day. Pumpernickel
bread, boiled potatoes -- you've got yourself and nice NE Slovakian
peasant meal.
xxxxx

I have a note on the recipe- noting that Monica, also in Nov 2000 on
rfc- pointed out that the polish word is impossible to produce in
English- thus all the various pronunciations. Golabski ; golampki, ;
gawumpkies.

a good thread-- I hope Google groups is working today- worth
reviewing.

Jim