I started the prep for these tonight. I'm not sure what got me craving something like this, but I haven't been able to shake it. Gonna make a bunch, eat some for dinner, and freeze a bunch more. I'm doubling the recipe, using 2 lbs. of beef for one batch, and making a second batch with 1 lb of ground venison (100% grind, no fat). Our pastor at church is a Polish priest, and he was the one that shot this deer, so I'm gonna take some to him. All the meat is mixed up tonight, and the heads of cabbage have already been par-boiled. All I lack now is the rice & the eggs. I'll mix those up tomorrow just before it's time to roll everything up. I'll post pictures of the process. It's hard to translate to English, but my high-school girlfriend's family was Polish, and they called these "go-womp-key", or "gwompkey", or something like that. Either way, they're delicious.
Ingredients
1 large head green cabbage
1 pound ground beef
1 small onion finely chopped
1 cup cooked white rice
1 egg slightly beaten
15 ounces tomato sauce divided
1 clove garlic minced
1 tablespoon Worcestershire sauce optional
Kosher salt to taste
Black pepper to taste
15 ounces diced tomatoes
1 tablespoon lemon juice
2 teaspoons brown sugar
Instructions
Bring a large saucepan of lightly salted water to a boil. Add the head of cabbage and cook for 2-4 minutes or until softened. Drain, then carefully cut and remove the outer leaves. If necessary, add the inner head back into the water and cook for ad additional 2-3 minutes until most of the leaves are removable.
In a medium mixing bowl, combine the ground beef, mushrooms, onion, cooked rice, egg, 1/2 cup tomato sauce, garlic, 1 tablespoon Worcestershire sauce, and salt and pepper to taste. Mix thoroughly.
Preheat oven to 350 degrees F.
Cut a 'V' around the thick vein of ten of the sturdiest cabbage leaves and remove. Reserve 4 of the largest leftover leaves, then chop the remaining cabbage and place it in an even layer on the bottom of a large casserole dish.
Slightly overlap the cut ends of the prepared cabbage leaves to form a flat surface. Spoon a generous 1/4 cup of the beef mixture on top of the overlapped end, then tuck in the sides and roll up. Place seam side down on top of the bed of shredded cabbage. Repeat with remaining leaves.
In a separate bowl, combine the remaining tomato sauce, diced tomatoes, lemon juice, and brown sugar. Whisk to combine, taste, then season with salt and pepper as desired. Pour evenly over the cabbage rolls. Layer the large remaining cabbage leaves over the rolls and bake for 1 hours. Remove the top leaves (which will be pretty burned) and continue to bake for another 30 minutes, or until rolls are tender.
Ingredients
1 large head green cabbage
1 pound ground beef
1 small onion finely chopped
1 cup cooked white rice
1 egg slightly beaten
15 ounces tomato sauce divided
1 clove garlic minced
1 tablespoon Worcestershire sauce optional
Kosher salt to taste
Black pepper to taste
15 ounces diced tomatoes
1 tablespoon lemon juice
2 teaspoons brown sugar
Instructions
Bring a large saucepan of lightly salted water to a boil. Add the head of cabbage and cook for 2-4 minutes or until softened. Drain, then carefully cut and remove the outer leaves. If necessary, add the inner head back into the water and cook for ad additional 2-3 minutes until most of the leaves are removable.
In a medium mixing bowl, combine the ground beef, mushrooms, onion, cooked rice, egg, 1/2 cup tomato sauce, garlic, 1 tablespoon Worcestershire sauce, and salt and pepper to taste. Mix thoroughly.
Preheat oven to 350 degrees F.
Cut a 'V' around the thick vein of ten of the sturdiest cabbage leaves and remove. Reserve 4 of the largest leftover leaves, then chop the remaining cabbage and place it in an even layer on the bottom of a large casserole dish.
Slightly overlap the cut ends of the prepared cabbage leaves to form a flat surface. Spoon a generous 1/4 cup of the beef mixture on top of the overlapped end, then tuck in the sides and roll up. Place seam side down on top of the bed of shredded cabbage. Repeat with remaining leaves.
In a separate bowl, combine the remaining tomato sauce, diced tomatoes, lemon juice, and brown sugar. Whisk to combine, taste, then season with salt and pepper as desired. Pour evenly over the cabbage rolls. Layer the large remaining cabbage leaves over the rolls and bake for 1 hours. Remove the top leaves (which will be pretty burned) and continue to bake for another 30 minutes, or until rolls are tender.
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