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Listed in: International / Polish
head of cabbage, coarsely shredded
1-lb ground beef
1-lb ground pork
1 large onion, chopped
1 clove garlic, crushed
¼ t. Salt
1/8 t. pepper
2 T butter
1 c. thinly sliced onions, sauted in butter
1 can tomato soup
1 ¼ c. milk
1 can diced tomatoes, squished with your hand
½ c. celery
1 t. minced parsley
3 T lemon juice
1 t. sugar
1 t. salt
1/8 t. paprika
(1/2 c cooked rice, optional, which can be added to cooked beef)
Preheat oven to 350 degrees.
1. Brown beef, onions, Celery, garlic, salt pepper; Drain excess oil.
2. Mix soup, tomatoes, milk, lemon juice, salt, pepper, paprika
3. Spray 8x10 oblong casserole dish with Pam. Spoon a couple of spoonfuls of sauce to bottom of dish.
4. Layer half of the cabbage in dish; Spread meat mixture on top of cabbage.
5. Layer remaining cabbage on top of meat mixture.
6. Pour remaking sauce on top of cabbage.
7. Top with shredded mozzarella..
8. Cover casserole with foil.
9. Bake at 350 for 1 hour.
(Cook’s note: I never use rice when I make my Polish stuffed cabbage rolls, but for this recipe, I tried it with about 1/2 bag of the 90 second microwave wild rice mixed into the beef. I combine a new idea for the casserole, with an old, traditional Galumpki recipe from another recipe that I have posted for Polish stuffed cabbage rolls. I love traditional Galumpkis, but they are a pain in the ass to make! This is the best of both worlds and is a keeper recipe!)
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Recipe Cloud Tags:- polish
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- celery
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- diced
- preheat
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- excess
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- pepper
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