October is right around the corner and that makes me think of Oktoberfest. Oktoberfest makes me think of polkas and polkas make me think of polish food. So instead of rolling out the barrel, let’s roll out some cabbage instead. Yep, I’m talking about cabbage rolls, or, as us Poles refer to them ~ Golumpki.
My mother makes the best of the best. I have never found another cabbage roll that even comes close to hers. Both sides of my parents families had a lot of members. Seven on my mom’s and 10 on my dad’s. Holidays would roll around and I remember my mother making big roasters full of cabbage rolls and not having very many left over. Her secret of making them mighty tasty…breakfast sausage.
As cumbersome as it seems to make them, I find it quite easy. Here’s the recipe hope you enjoy!!
1 Large Head of Cabbage – Cored, outer damaged leaves removed
1 Large Pot filled with water
Place cabbage in a large pot filled with water and bring to a boil. Simmer and pull leaves off as they become wilted. Drain and cool.
2 cups of long grain rice
1 lb. ground beef
1 lb. roll of breakfast sausage
1 Large onion diced – sautéed until clear
salt & pepper
Place rice in sauce pan and cover with water. Bring to boil and cook for 8 minutes. Drain, rinse and cool.
Mix rice, ground beef, breakfast sausage, onions and salt & pepper together.
Open cabbage leaf and spoon mixture on the lower part of the leaf. Start to roll up and then fold sides in while continuing to roll. Place rolls in 9 x 13 baking dish. Layer bacon slices on top. Then place remaining cabbage leaves on top. Pour in enough salted water to just about covering the rolls. Cover with aluminum foil. Bake at 325 for about 2 hours. Remove foil, bring oven temp up to 350 and bake until water has evaporated and leaves are golden on top.
These freeze well before or after cooking.
Any leftover filling can be frozen for later use or can be used as a filling for stuffed peppers.
My mom always served with a tomato sauce with peppers and onions in it. Me, I’m old school – I likes them with just plain ol’ ketchup.