** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. Here is a recipe for cabbage rolls from \"Treasured Polish Recipes for Americans\" which I found at the annual Milwaukee Folk Fair.
2. Remove core from whole head of cabbage with sharp knife.
3. Scald the cabbage in boiling water. Remove a few leaves at a time as they wilt.
4. Cool before using. Wash rice in cold water and stir into 2 quarts of rapidly boiling salted water.
5. Boil 10 minutes and strain. Run cold water through rice in strainer.
6. This rice is only half cooked now. Saute onion in butter only until it becomes transparent.
7. Do not let it turn yellow. Combine with meat, egg, rice and seasonings and mix well.
8. Spread each leaf with meat, about half inch thick, fold the two opposite sides and roll, starting with one of the open ends.
9. Fasten with toothpick. To cook--place cabbage rolls in baking dish, cover with 5 slices of bacon and roast uncovered for 2 hours at 300 degrees.
10. Baste from time to time. Or brown the Golabki in frying pan, add 1 cup water or tomato puree and simmer slowly for 2 hours.
11. Watch closely and add more water if necessary.
12. Golabki may be served with mushroom sauce, tomato sauce or sour cream.
13. When reheated the next day, they are even more delicious.
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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Egg, Butter, Gluten, Rice, Pork, Beef, Onion allergies.
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