Nana Golubki Recipe

Nana's Golabki (Polish Stuffed Cabbage Rolls) The …

WEBJan 29, 2018 · Spoon a generous 1/4 cup of the beef mixture on top of the overlapped end, then tuck in the sides and roll up. Place seam side …

Rating: 5/5(35)
1. Bring a large saucepan of lightly salted water to a boil. Add the head of cabbage and cook for 2-4 minutes or until softened. Drain, then carefully cut and remove the outer leaves. If necessary, add the inner head back into the water and cook for ad additional 2-3 minutes until most of the leaves are removable.
2. In a medium mixing bowl, combine the ground beef, mushrooms, onion, cooked rice, egg, 1/2 cup tomato sauce, garlic, 1 tablespoon Worcestershire sauce, and salt and pepper to taste. Mix thoroughly.
3. Preheat oven to 350 degrees F.
4. Cut a 'V' around the thick vein of ten of the sturdiest cabbage leaves and remove. Reserve 4 of the largest leftover leaves, then chop the remaining cabbage and place it in an even layer on the bottom of a large casserole dish.

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Golabki (Stuffed Cabbage Rolls) Healthy Delicious

WEBDec 28, 2014 · Carefully remove the cabbage from the pot and pat dry. Let cool. Add 1 1/2 cup water and the barley to a saucepan. Bring to a boil, …

1. Using a sharp knife, remove the core from the cabbage. Bring a large pot of salted water to a boil; boil the whole cabbage for 10 minutes. Carefully remove the cabbage from the pot and pat dry. Let cool.
2. Add 1 1/2 cup water and the barley to a saucepan. Bring to a boil, then reduce to a simmer, Cover and cook 30 minutes, or until the water is absorbed and the barley is tender.
3. In a large skillet, melt the butter. Add the onion; cook 1-2 minutes, or until softened. Add the celery, parsnip and carrot; sauté 5 minutes, or until softened. Remove the vegetables from the heat. Stir in the beef, pork, and coked barley. Season with nutmeg and salt.
4. Heat the oven to 350ºF.

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Keto Cabbage Rolls Little Pine Kitchen

WEBOct 18, 2020 · Preheat oven to 350 F. Bring a pot of water large enough to submerge your entire head of cabbage to a rolling boil. Core cabbage. …

1. Prep. Preheat oven to 350 F. Bring a pot of water large enough to submerge your entire head of cabbage to a rolling boil.
2. Core cabbage. Carefully cut cabbage (1 medium size) and remove the stem of your cabbage with a sharp knife.
3. Removing leaves. Once water is boiling, carefully drop the cabbage into the pot of water. Allow cabbage to boil for about 2 minutes, then, using 2 sets of tongs and a plate, remove the leaves one at a time. This is most easily done from the center (where we just removed the core). If the leaves don’t come off easily, wait a minute then try again (they may need to soften a little more). Stop once leaves get small (I was able to get 24 "rollable" leaves off 1 head of cabbage). Remove the center of the cabbage head from the water and set aside.
4. Destem cabbage. Use a sharp knife to remove some thickness from the stems of each cabbage leaf — You want the stem to be only as thick as the rest of the leaf.

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