Bob's Stuffed Cabbage (Polish Galumpkis or Golabki)

Bob's Stuffed Cabbage (Polish Galumpkis or Golabki): Submitted by: Vickie | Date Added: 1 Apr 2015 Ingredients:

1 head of cabbage, leaves carefully removed from head

1-lb ground beef
1-lb ground pork (optional, but if using pork, double ingredients; I prefer using the pork and beef combination!)
1 c. oatmeal
¼ t. Salt
1/8 t. pepper
1 egg, beaten

2 T butter
1 c. thinly sliced onions, sauted in butter

1 can tomato soup
1 ¼ c. milk
½ c. celery
1 t. minced parsley
3 T lemon juice
1 t. sugar
1 t. salt
1/8 t. paprika

Cooking Instructions:

Lightly mix beef, pork, salt, pepper & egg. Add oatmeal (or 1/2 c rice; I prefer the oatmeal).

Cook cabbage until tender, but not soft; drain. (See cook's tip below!)

Sauce: melt butter and sauté onions till tender. Add soup & milk. Add celery, parsley, lemon, salt, pepper & sugar. Simmer 10 min.

Place ¼ c meat mixture in center of each cabbage leaf; Roll tucking in ends towards the center. Tie or fasten rolls securely with toothpicks, and place side by side, seam side down in a deep frying pan or pot.

Pour sauce over rolls. Cover pan tightly and simmer for 2 hours.

(Cook's note: This recipe comes from a dear friend, Bob E. He let me borrow his mother's cookbook one day and I came across this recipe with her hand written notes in it. We both agreed...use the pork & beef mixture and don't add the rice! It is a very authentic Polish recipe!)

(Cook's Tip for the easiest way to prepare the cabbage: Bring a large pot of salted water to boil. Remove any large spotted or damage leaves of cabbage. Cut out core. Carefully pull off leaves, keeping them whole and undamaged. Blanch leaves for 3-4 minutes, until pliable. Drain and rinse cabbage with cold water. Carefully cut out center vein (using sharp or peeler) from leaf so that it will be easier to wrap. )