This
is a traditional Polish dish we have quite often when the family gets together.
I make loads of these at a time and freeze them. If freezing, do not stack them
in the freezer bags. Freeze them in one layer or you will have a difficult time
taking them apart to thaw. You can stack them atop each other once bagged. I like serving these with mashed potatoes and
mixing the tomato juices with them.
INGREDIENTS
2 heads cabbage
1 1/2 pound ground beef
1 1/2 pound ground pork
1 large onion, chopped
3 cloves garlic, minced
1 teaspoon basil
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon celery salt
Pinch ground cloves
1 teaspoon Gf Worcestershire sauce
1 1/2 cups GF vegetable stock
2 Bay leaves
2 cups cooked rice
1 28 oz can crushed tomatoes
1 (19 oz) can GF tomato soup (I use Amy’s)
1/4 cup butter, melted
Salt, to taste
Pepper, to taste
Tomato juice, as needed
DIRECTIONS
Bring cabbage to a boil in a large stockpot, removing
leaves as they fall off into the water and are tender.
Run under cold water and
drain.
Cut the thick membrane off
back of each leaf.
Meanwhile, mix ground meat with
onions, garlic, basil, salt, pepper, celery salt, cloves and Worcestershire
sauce.
Place meat in large pot,
throw in bay leaves and add stock.
Cook on medium heat until
meat has browned.
Drain liquid and return to
pot.
Mix cooked meat mixture with
cooked rice
Lay out leaves and add meat
mixture in center of leaf.
Turn leaf sides over meat and
roll.
Freeze or bake.
If freezing, place these,
seam side down in a freezer bag, in one layer and freeze.
If Baking, place rolls, seam
down into a greased roasting pan.
Mix crushed tomatoes, tomato
soup and melted butter together and pour over rolls.
Add tomato juice to bring
juices just over cabbage rolls.
Season with salt and pepper
to taste.
Cover roasting pan and bake
at 325 degrees Fahrenheit for 2- 2 1/2 hours, adding tomato juice after 1 hour, if needed.
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