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Polish Stuffed Cabbage (Golomki)

recipe at a glance
Rating: 5/5 5 stars
4 reviews
3 comments


recipe is ready in 30-60 minutes time: 30-60 minutes

serves/makes:   4

  

recipe id: 2510
cook method: oven, stovetop

Polish Stuffed Cabbage (Golomki) Recipe
photo by: Jennifer
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ingredients

1 pound ground beef (or use mixture of beef, pork & sausage)
1/4 pound sausage (bulk)
1/2 cup rice
1/2 cup water
2 tablespoons margarine
1/4 cup onion
2 eggs
salt and pepper, to taste
Italian seasoning
1 can tomato sauce
1 medium head cabbage

directions

Put cabbage in large pot of water and simmer removing core to make it easy to take off each leaf of cabbage. In the meantime, put water in small pan and bring to a boil. Turn off heat and put in instant rice. Or make rice any way that you would.

Melt margarine in small pan and saute the diced onion; simmer until transparent. In large mixing bowl put hamburger, sausage meat, rice, onion, eggs, salt and pepper. Mix well and fill each cabbage leaf with mixture; fold leaf to enclose mixture.

Line bottom of pan with outer large leaves, putting stuffed leaves on top, covering them with more leaves. Mix the tomato sauce with the Italian seasonings; pour over top. Bake in 350 degrees F oven, covered, or on top of the stove.


nutrition

721 calories, 51 grams fat, 37 grams carbohydrates, 31 grams protein per serving.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

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shared by: pollard



ratings & reviews



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number of unrated comments on this recipe3



Guest at CDKitchen.com



recipe rating
Good traditional recipe that we all enjoyed very much



Guest at CDKitchen.com
Oct 5, 2008

Guest Foodie
question or comment
my grandmother used to use chili sauce in addition to the tomato sauce!!! It really gives the stuffed cabbage flavor!



Guest at CDKitchen.com
Oct 7, 2007

nyh0rseloves
question or comment
I HAVE BEEN MAKING MY GRANDMOTHER RECIPIE GOT GOLUMKIES FOR YEARS . I USE TOMATOE SOUP TO FLAVOR THEM AND ALSO TO COVER THEM WHEN THEY ARE COOKING ADDS ALOT OF FLAVOR WHEN YOU ALSO USE THE BACON ONTOP BEFORE YOU COVER THEM WITH LEFTOVER CABBAGE LEAVES THIS WAY IT KEEP THE ROOLS FROM BURING . I ALSO ADD JUST A SMALL BIT OF GARLIC INTO THE MEAT AND ONIONS WHEN I COOK IT. I HAVE NEVER TRIED ROLLING THE MEAT AND RICE RAW AND COOKING IT THAT WAY BUT THIS TIME I AM GOING TO .



Registered Member at CDKitchen.com



Member since: September 17, 2007
recipe rating
Great recipe. Everyone in my family loved this one. A+ Great.



Guest at CDKitchen.com



recipe rating
My whole family loves golomkis. Another hint: at fresh peppers, carrots, etc. You can even stuff peppers in addition to the cabbage. Wonderful!



Guest at CDKitchen.com
Jul 15, 2007

Guest Foodie
question or comment
recipe ID 2510 - stuffed cabbage, this is a great receipe...but when you say to bake in 350 degree oven, you neglect to say how long.



Registered Member at CDKitchen.com



Member since: June 11, 2006
recipe rating



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