This needs to be the thirty days for all things Polish! Golumpkis tend to be another traditional dish that is polish with beef and cabbage, and of training course a perfect musical accompaniment to pierogis and kielbasa! Just what a great thing to have on an October day!
1 large cabbage
2 onions that are large diced
2 lbs ground meat
1/2 pound ground pork
2 cups rice, cooked (you may use One-Minute Rice if you love)
sodium and pepper to flavor
1 tsp oregano
1/2 tsp thyme
1/2 tsp rosemary (or any combination of natural herbs you prefer)
8 cups (2 qts) tomato sauce
Scald the cabbage will leave in boiling water for any minute or two until they’re flexible enough to bend, but you would like them to nonetheless have some texture and color that is green. Set them aside to off cool and dry.
Select the greatest 18 to 20 larger size leaves. Slice the spine down the center flat against the relative back of the leaf. Save others of the leaves. Inside a bowl, blend together the onions, natural ground animal meat, cooked rice, salt, pepper and herbs. Put about half a cup of the filling into each of the prepared cabbage foliage, and wrap the leaf into a pillow-shape, with the seam side down.
Layer about half of the leaves that are remaining the base of the roasting pan, and then place the cabbage pillows neatly in rows. Protect the plate with the leaves and the tomato sauce.Bake at 325 degrees for 2 to 2 1/2 hours. You could make the golumpki a few days ahead of time and allow the chips to sit in the fridge until you’re ready to cook them.Traditionally theses would be served with rye bread and kielbasa.
Add a can of tomato soup to the tomato combination, and also a few tablespoons of sour creamAdd cup that is 1/2 1 Tbsp Worcestershire sauceAdd 1/2 teaspoon garlic powder