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Growing up my mother ALWAYS made stuffed cabbage (aka golumpki if youre Polish!). She mastered my grandmothers recipe and whenever she makes them, EVERYONE in the family wants some. I can make them, but the process is time consuming so I dont really unless she asks me to help her make them. When my boyfriend and I had gone into Boston, I purchased an extra large head of cabbage for $1 at the fruit market. I wasnt entirely sure what I wanted to make with it, I was going between Jamaican stewed cabbage or stuffed cabbage. I then recalled seeing a recipe for http://www.skinnytaste.com/2012/01/kalyns-stuffed-cabbage-casserole.html and decided to use that as my inspiration to recreate my grandmothers simple Polish stuffed cabbage recipe! I put 2 cups of rice into my rice cooker and put it up, letting it do its own thing. I love my rice cooker! I took my large head of cabbage, cleaned off the outside leaves and began cutting it up, disposing of the core once I got to it (yes this head of cabbage was GIGANTIC). I set them aside in bowls and when I cooked it, I put 2 teaspoons of olive oil in a pan, put in all my cabbage and added in 1/3 cup water and covered it, stirring occasionally until the cabbage was half-cooked. I then turned off the flame and set it aside. I cut up a medium onion, added it to a frying pan and put in my 1 ¼ pounds 93% lean ground hamburger into the pan and fried it up until done. While cooking I seasoned the meat with fresh ground pepper and sea salt. When done, I drained the meat in a strainer and set into a large bowl. I then added in 2 cups of cooked white rice, mixing it together. I then opened a can of organic diced tomatoes and put 1/3 of the can inside the mixture and mixed. I took out a large lasagna pan, sprayed the bottom with Pam, then layered in some cabbage until the bottom was completely covered. I added in my meat and rice mixture, evenly spreading out so all cabbage was covered. I then took the remaining cabbage and layered that over the top. I then went and sprinkled some sea salt, black pepper and Italian seasoning over the top then topped the entire thing with the remaining diced tomatoes, that I crushed in my hands while sprinkling over the top. I covered the entire pan tightly with foil and put into 350F degree oven and baked for 40 minutes. I then removed the pan from the oven, removed the foil and baked off for another 15 minutes for the cabbage to brown a bit. Overall, this was FABULOUS and tasted JUST like my mother and grandmothers stuffed cabbage recipe. The only difference was it wasnt rolled up. I always eat my stuffed cabbages with ketchup, so I topped my plate of casserole with ketchup and I was good to go!
Do you like stuffed cabbage? Images are mine do not take or use. Thank you!