Nicholas Mosher
Sous Chef
I'm waiting for Chile's to come in that I've ordered for chili, so this weekend I'm going to try and update my old Golabki recipe.
The first new filing I plan to try is based on the CIA's with a few modifications...
1-lb Finely Ground Beef
1-lb Finely Ground Pork
8-oz Minced Onion - Sauteed
1/2-C Cooked Rice
4-oz Bread Crumbs
6-fl.oz Heavy Cream
2 Eggs
Kosher Salt & Black Pepper
(Basically mix everything together)
Stuff raw of course so it can form properly and steam rather than brown.
I grew up with these smothered in jarred tomato sauce and baked in a foil covered pan. However, I see a bunch of recipes (including the CIA's) that recommend cooking in stock, and then serving them on a bed of tomato sauce. I think I'll be sticking to the ole' simmer in tomato sauce - but with my own, rather than that jarred stuff I grew up with.
Whats the verdict on bacon... Yes? No? Wrap the rolls? Use as part of the stuffing or sauce? I never had bacon with my Golabki, but so many recipes recommend it.
I reviewed the threads on the site, and found a couple neat tips like freezing the cabbage the night beofore and then thawing it rather than blanching. I imagine this ruptures the cells and produces pliant leaves without the boiling hassle. I plan to test run this technique.
I also plan to try using savoy cabbage. Picked up a few heads today.
The above stuffing apparently results in a smooth and tender texture when simmered slowly until they reach 160ºF (165º with carry-over).
My night mechanic at work is retiring, and I promised I'd work on Golabki's which are one of his favorite dishes. He brings in the giant hunks of cabbage stuffed with scrambled burger/rice and covered with a thin tomatoey broth. I can tell they aren't 100% to his liking because he's always dousing them with hot sauce/ketchup, and tossing some of it away after.
Anyhoo, looking for any of your secret tips and recipes.
The first new filing I plan to try is based on the CIA's with a few modifications...
1-lb Finely Ground Beef
1-lb Finely Ground Pork
8-oz Minced Onion - Sauteed
1/2-C Cooked Rice
4-oz Bread Crumbs
6-fl.oz Heavy Cream
2 Eggs
Kosher Salt & Black Pepper
(Basically mix everything together)
Stuff raw of course so it can form properly and steam rather than brown.
I grew up with these smothered in jarred tomato sauce and baked in a foil covered pan. However, I see a bunch of recipes (including the CIA's) that recommend cooking in stock, and then serving them on a bed of tomato sauce. I think I'll be sticking to the ole' simmer in tomato sauce - but with my own, rather than that jarred stuff I grew up with.
Whats the verdict on bacon... Yes? No? Wrap the rolls? Use as part of the stuffing or sauce? I never had bacon with my Golabki, but so many recipes recommend it.
I reviewed the threads on the site, and found a couple neat tips like freezing the cabbage the night beofore and then thawing it rather than blanching. I imagine this ruptures the cells and produces pliant leaves without the boiling hassle. I plan to test run this technique.
I also plan to try using savoy cabbage. Picked up a few heads today.
The above stuffing apparently results in a smooth and tender texture when simmered slowly until they reach 160ºF (165º with carry-over).
My night mechanic at work is retiring, and I promised I'd work on Golabki's which are one of his favorite dishes. He brings in the giant hunks of cabbage stuffed with scrambled burger/rice and covered with a thin tomatoey broth. I can tell they aren't 100% to his liking because he's always dousing them with hot sauce/ketchup, and tossing some of it away after.
Anyhoo, looking for any of your secret tips and recipes.
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