Originally Posted by pacanis
Will do! That sounds like something I could handle. I don't think I'd have the patience trying to roll them up and get perfect. Oh wait, I don't have or use IM. Can you PM me, or just post it since others may be interested, too?
Here is the recipe. If anyone has any questions, please feel free to PM me.
Sophie Olbie's Quick Golumpki Bake (aka Lazy Golumpki)
This is my grandmother's recipe. I have added more detailed directions than what she
gave me since I know how it is made.
1 medium head of cabbage, coarse shreaded
1 cup rice (not instant)
1 lb ground beef
2 cans (large size) stewed tomatoes divided
1 medium onion
3 Tbsp diced salt pork* (depending where you are this may also be known as fat back)
Granulated white sugar
Cook the salt pork in a large skillet to crips it up and render out the fat.
Add the shreaded cabbge to the pan and season with salt and pepper
and some sugar and toss/stir.
Place the contents of one can of the tomaotes in a large bowl and mash them up.
Add this to the cabbage and cover. Cook for about 20 minutes, checking and tossing/stirring
until the cabbage has started to soften.
While the cabbage is cooking:
Brown the beef in a skillet amd remove to a large bowl.
Par-boil the rice in 2-cups of water for 5 minutes, drain, rinse well under cold water and let
drain completely. Mix with the beef.
Grate the onion over the beef and rice mixture, mix to combine, and season with salt and
pepper to taste. (Grating is the key here, do not chop the onion.)
Line a 9x13 baking dish or other large pan with half the cabbage;put in the beef and rice
mixture and spread out, then top with the remaining cabbage.
Mash the other can of tomatoes in a bowl, pour over the top and spead.
Cover with foil and bake at 350 degreed F for 1 hour or more. Taste the rice to see
if it is done.
Note: I tend to use more cabbage and stewed tomotoes than Gram calls for in her recipe
because I LOVe stewed cabbage and tomatoes. You can adjust as you like once you try it.