GOŁĄBKI

Chef Gary Szotko

Ingredients

Yields 6-8 cabbage rolls

• 2 c stewed tomatoes
• 1 can of Campbell’s Tomato Soup
• 3 Tbsp brown sugar
• 1 lb ground beef
• 1/2 lb ground pork
• 1 egg
• 1/2 tsp marjoram
• 1/8 tsp garlic powder or 1 clove fresh garlic
• 1/2 tsp seasoned salt
• 1/4 tsp pepper
• 1/4 tsp poultry seasoning
• 1/4 c cooked rice
• 1 onion, finely chopped
• 1 large head of cabbage

Directions

1. Combine meat, egg, seasonings, onion, and rice. Let stand for 24 hours.
2. Cut the core from the cabbage. Loosen the leaves and par boil in water until the leaves come apart easily and cut off as they become soft.
3. Cool in cold water and pat dry.
4. Cut out heavy ribs.
5. Place equal amounts of meat in each cabbage leaf. Fold the two opposite sides and roll, starting with one of the open ends. Fasten with toothpicks if needed.
6. Spread a small portion of the tomato soup on the bottom of a roasting pan.
7. Combine the remaining soup, stewed tomatoes, and brown sugar.
8. Place cabbage rolls over soup.
9. Place cut-up carrots or baby carrots and cabbage leftovers over the cabbage rolls.
10. Spoon sauce mixture over the cabbage rolls.
11. If there are extra cabbage rolls, repeat above steps for an additional layer.
12. Bake covered at 250 degrees, unsauced for 2 hours. Sauce and refrigerate overnight. Bake covered at 350 degrees for 1 to 1-1/2 hours.