So today Kristine requested Golabki (Polish cabbage rolls). I was very, very tired, so I offered instead a lazy version. I know my mom has done this before, so I just sort of modified my personal golabki recipe, as follows:
- 1 lb. ground beef (85/15 or 90/10
- 1/2 to 3/4 lb. ground pork
- 1 ½ – 2 chopped white onion
- Salt, peper, to taste
- 2 tsp garlic
- 2 small cans tomato sauce
- 2 cans stewed tomatoes
- 1 tblsp brown sugar
- 2 tsp each of sweet basil, celery seed, garlic, paprika, and fresh-ground nutmeg
- 2 tsp Worcestershire sauce
- 1 ½ cups uncooked white rice
- ½ – 1 head of cabbage, chopped
- 1/2 cup to 1 cup of tomato juice, as needed
- Brown meat in a pan. Salt liberally, add pepper and garlic while browning.
- When nearly browned, add in chopped onion and cook until onion is soft.
- Drain meat and return to pan. Add tomato sauce, 1 can stewed tomatoes, salt (a lot), pepper, garlic, spice mixture, and Worcestershire sauce. Bring to a simmer for about 10 minutes
- Add in uncooked rice and simmer for an additional 15 minutes
- Put 1/2 of chopped cabbage in a (very) large casserole dish (or two). Pour meat mixture over top of cabbage, top with remaining cabbage, and then top with 1 can of stewed tomatoes.
- Bake covered at 350 F for one hour. Add tomato juice as necessary if casserole dries out.
Serve with pierogi and dark rye bread. And sauerkraut and kielbasa if you’re really, really hungry.