So I’m 100 percent Polish and with that I’m gonna say I’M SUPER POLISH. Growing up there were several recipes that my mom made that were my absolute fav! Golabki or better known as stuffed cabbage rolls are great for a hearty dinner (or lunch in my case) and they FREEZE WELL. Its a little work heavy in the beginning but the payoff is worth it.
- 2lbs ground pork
- 2lbs ground beef or pork
- 1 small container of white mushrooms
- 2 white onions
- 1 head of cabbage
- 6 cloves of garlic
- 2 TBSP Thyme
- 2 TBSP Majoram
- 1 TSP Salt
- 1 TSP Pepper
- 2 eggs
- 3 c Cauliflower Rice
- 1 large can of crushed tomatoes
- 1 medium can of tomato sauce
- Sprinkle of oregano
- Sprinkle of salt
- Sprinkle of pepper
- Sprinkle of majoram
- Sprinkle of basil
- Chop the onion and garlic either in a food processor or by hand. Heat ghee in a pan and then add onion garlic mix. Let that cook about 5 minutes and add in the the mushrooms, cut in 1/4 or 1/8 pieces depending on the size of the ‘shroom. Saute until browned
- Separately combine the majoram, thyme, salt, pepper and eggs until thoroughly mix.
- Remove meat from packaging into a bowl and dump in mixture and 3 cups cauliflower rice. Mix until it become one big lump. Set aside.
- Fill a large pot with water and set it to boil. Start peeling leaves from cabbage. One by one place leaf into boiling water for 30 seconds. Then remove and pour cold water on it. You can either do all the leaves at once or one by one moving on to the next step.
- Take leaf and remove super extra steam. Then take a handful of meat mixture ( depending on leaf size), place on leaf and roll into a small package.
- At this point, oven should be preheating to 350F.
- Place each cabbage roll onto a glass baking pan.
- Once your pan is filled put in the oven for 2 hours.
- Take crushed tomato can and tomato sauce can and dump both into a small pot.
- Let the mixture heat on medium to low. At this point add in the spices.
- About 10 minutes into heating, I took my immersion blender to the mixture to make it more smooth, but this is optional.
*about an hour into baking, take the cabbage rolls out and pour half the sauce into the pan, almost submerging the rolls. Bake for another hour.
Let them cool or serve warm. As mentioned above, these are great for freezing!