Friday, April 15, 2011

Stuffed Cabbage

Growing up, my Polish grandma always called them "gumpkie" (pronounced like "goo-ump-key") but recent searching has revealed that it's actually called "golabki" but, as I searched Wiki for the correct spelling, looks like it is pronounced how I pronounced it.

Anyway....I used this recipe as a base, and made a few alterations, such as figuring out what temp to bake it at since I didn't see it in the recipe, and I got like 15 rolls out of this recipe and used less meat and need to make more sauce because even using a full can of diced tomatoes, wasn't enough.  So, below is my recipe, and I should have added some more salt/seasonings, but it was definitely a success for a first try.

  • 1 head of green cabbage (or you could use 2 heads just so you make sure you get enough of the larger outer leaves because as I was trying to roll the last 3-4 rolls, I had some smaller leaves)
  • 1.5 pounds of meat mixture (I used 3/4# of ground pork, 1/4# ground veal and 1/2# of spicy sausage mix)
  • 1/2 head of a large cauliflower, either shredded in the food processor or finely chopped
  • 3 garlic cloves, minced (I just used a spoonful of the jarred minced garlic which is one of the best creations ever!)
  • 1/2 a medium onion, chopped finely
  • 1 egg
  • 1/2 cup ground pork rinds (I used this in place of almond flour because while I don't care for pork rinds as a snack like a lot of PB people do, they do make a great substitute for bread crumbs!  I just tossed some in the food processor)
  • 1 TB Italian seasoning (use whatever herbs you have on hand)
  • 1/2 TB garlic powder
  • 1 can crushed tomatoes (it was fun to use a jar of tomatoes I canned back in the summer with tomatoes from my garden)
  • 1 can diced tomatoes
  • 1/2 TB minced garlic
  • Dash of garlic powder
  • Dash of crushed red pepper
  • Salt & pepper
  • (Again, you may want to add a can of tomato sauce or something, depending on how many rolls you get from this recipe)
The easiest way to separate the cabbage leaves is to cut the stem off and steam the head for about 15 minutes, and while you're doing that, you can get everything else done (like feed the cauliflower through the food processor, btw, I used raw cauliflower, but I've read some recipes that steam it first) and mix the meat and everything....

  • In a frying pan, combine the onion, garlic and Italian seasoning with a tablespoon or so of EVOO and saute over medium heat for a few minutes.  Remove from heat when finished.
  • In a mixing bowl, combine the meat, pork rinds (or whatever binding agent you use, such as almond flour), the egg and garlic powder and mix thoroughly.  Add the cauliflower and onion/garlic mix.
  • Separate the cabbage leaves and line the bottom of a 9x13 baking dish with a few of the outer leaves as this will prevent the rolls from burning on the bottom.
  • Lay a cabbage leaf down flat and place a few tablespoons of the meat mixture in the center (I used my cookie scoop and got 3 scoops in each leaf) and tuck in both sides and start rolling from the seam to the top.  Place seam side down in baking dish.
  • Pour the tomato sauce over the rolls and loosely cover with foil and bake at 350 for about an hour, or until the cabbage leaves are tender and the meat mixture registers around 165-170.

    1 comment:

    1. I have never had a cabbage roll before, my guess would be cause I don't like cabbage. But now that I see your recipe it does look very good.