Stuffed Cabbage (Gołabki)

Our family's St. Paddy's Day tradition: cheap cabbage for gołabki! Of course that's how you spell it, but we never say that. It's "gowumpki" and for the longest time I didn't realize that not everyone called them that. 

The first time I heard cabbage rolls or stuffed Cabbage, I was really confused. Like, what do you mean you don't called them by this bastardized pronunciation of a Polish word?! 

Whatever you call them, they're good. I would make them more often, but I married to a man who thinks cabbage, ricotta, and pasta is of the devil. 

This the recipe my mom taught me, and my grandmother taught her... and so on. The only difference is, mom and grandma didn't add onion or garlic. Those are my additions. In any case I hope your dining companions enjoy this more than mine does. 😒

Ingredients 

- 12 large leaves* of cabbage 

- 1.5 lb 85/15 ground beef (or 1/2 and 1/2 of beef and pork) 

- 1 heaping cup cooked rice

- 1/2 tsp each: salt, garlic powder, onion powder (you can add 1/2 diced onion instead if you prefer.) 

- 1/4 tsp pepper

- 1 can condensed tomato soup (optional)

Directions 

- peel the top 2 leaves off the head of cabbage, retain for later use 

- Steam the cabbage. I pulled the leaves off the head of cabbage, stacked them, put a steamer basket in a large stock pot, cover and steamed on med-low for about 20 minutes. You want the soft but not disintegrating. 

- mix the meat with the rice and spices

- prepare your cooking pot: take your original 2 leaves and line the bottom of your stock pot. If you need more, use the smaller leaves inside the cabbage that would be impossible to stuff and roll. OR, line a Dutch oven with the leaves and preheat oven to 325°.

- once the cabbage is cool enough to handle, pare the spine down (that thick part at the bottom of the leaf) with a knife. This will make it easier to roll.

- scoop a big blob of the meat mixture onto the cupped part of the cabbage leaf (make sure you have enough for all 12 leaves). Roll until just about 3/4 of the meat is covered, then fold in both sides and continue rolling. 

- place seam side down in the pot. Don't overcrowd. If you're making more than 12, stand them up on and end and lean against another roll. 

- add the condensed soup and one can of water. (If leaving that out, please add 1 cup of water.) 

- cook on med to med-low heat for 35 minutes, or bake in oven for some amount of time.I add ketchup after cutting it open in a bowl. 

Enjoy! 

*Option, if you want to scale up: core the cabbage, place the whole head in a stock pot, add 2 cups of water and boil covered on med-low, for about 35 to 45 minutes.