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- 01-05-2011, 03:35 PM #1
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- Oct 2001
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Golabki (Polish Pork-Stuffed Cabbage Rolls) - Poland, Epcot F&W
1/4 cup chopped baconMethod:
1 pound ground pork
1 cup diced onion
1 teaspoon minced garlic
2 teaspoons paprika
1 teaspoon coarse salt
1/2 teaspoon pepper
1 teaspoon caraway seed
1 1/2 cups cooked white rice
1 tablespoon fresh oregano
1 large head cabbage
1 cup beef stock
1 cup tomato juice
Place bacon in a large sauté pan over medium-high heat. Cook until golden brown and slightly crisp.
Add pork, breaking up with a wooden spoon.
Cook for 3 minutes or until meat is cooked through and browned.
Drain off all but 2 tablespoons pan drippings.
Add onion and garlic, stirring to combine.
Cook until onion is translucent and tender.
Add paprika, salt, pepper and caraway seed.Transfer pork mixture to a large bowl. Add rice and oregano. Stir to combine; cool to room temperature.
Add egg, stirring to combine.
While meat cools, cut cabbage in half lengthwise, being sure to keep leaves whole. Remove core. Place cabbage in a large stockpot of boiling water. Cover and cook for 20 minutes. Carefully drain cabbage in a colander.Remove leaves from cabbage (you will need about 14). Trim the thick center stem from each leaf without cutting all the way through.
Place 1/4 -1/2 cup meat mixture on each cabbage leaf. Roll leaf once away from you to encase meat. Flip the right side over of the leaf in the middle, and then flip the left side.
Continue rolling away from you to create a roll. Place seam side down in a baking dish.
Combine beef stock and tomato juice in a medium bowl. Pour over cabbage rolls. Cover with foil.
Bake at 350 degrees for 1 hour until cabbage is tender.
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