Unstuffed Cabbage

Been doing basically that same recipe for years. I think it's a good one too. Hmmm...next time I'll have to try adding Worchestershire sauce!

I like your idea of a quick recipe.
But being raised in a Polish home, Polish stuffed cabbage Golabki (pronounced go-womb-key) is made with a mix of ground beef and ground pork with some rice mixed in. :)

So I will try your quick stuffed cabbage recipe (with my modification) and I think it will be good! But I'll probably call it Lazy Golabki.
My mom had a similar short cut for Pierogi and she always called it Lazy Pierogi, as it eliminated the rolling of the pierogi dough.

(Apologies for the incorrect spelling of Golabki, but when I tried to use the slashed L or the ogonek under the letter a, RV net would not accept my post.)

Thanks for this especially from the man; right up his alley:).

For this recipe, I use jar spaghetti sauce for the tomato ingredients.

Thanks for the recipe, Mom of Spotacus. These kinds of recipes do well in Dutch ovens too :w

magnusfide wrote:
Thanks for the recipe, Mom of Spotacus. These kinds of recipes do well in Dutch ovens too :w

They do, indeed, magnus. In fact, WLToo thinks this will be one of our standard DO recipes on the road.

Polish Stuffed Cabbage Rolls (Golabki / Golumkies / Golumpkis)
By littleturtle Photo
Photo by sdowswell

Prep Time: 25 minsTotal Time: 1 hr 10 minsServings: 4-6
ABOUT THIS RECIPE
"Easy and yummy. Even my husband who hates cabbage thinks these are great. High in Iron and Protein, and Vitamins A, B, & C. Can also be made in the crockpot instead of oven, just place rolls seasmside down in crockpot, pour in sauce, cover and cook on LOW 8-10 hours."

INGREDIENTS
12 large cabbage leaves
1 1/8 lbs ground elk or 1 1/8 lbs ground beef
1/8 lb pork sausage or 1/8 lb ground pork
1/2 cup rice, cooked with
1 tablespoon butter ( 1 cup rice when cooked)
1 egg
1/3 cup milk
1 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon sweet basil
1 teaspoon garlic powder
1 tablespoon paprika
1 1/2 tablespoons onions, grated
1 1/2 tablespoons celery, diced
1/4 cup shredded carrot
1/2 cup cabbage, shredded
2 (8 ounce) cans tomato sauce
1 tablespoon brown sugar
DIRECTIONS
Cut 12 large leaves off of cabbage head, cover leaves with boiling water, let stand until leaves are limp (2-3 minutes); then drain OR core cabbage head, and boil cabbage until leaves are tender enough to remove easily (10-15 minutes), very carefully remove 12 large leaves (You may have to peel the outer layers first and then return the cabbage to cook and continue peeling the leaves until all are done); then drain.
Mix beef, pork, rice, egg, milk, seasonings, and vegetables.
Preheat oven to 350°F.

I use V8 for the tomato/ water part. It just adds something extra.

We just made this last week (like OP's recipe). Added V8 to our leftovers because we wanted it a little more juicy. The V8 sure did make it even better!

Sounds Good,
this I how I make it.
1 or 2lbs of cooked hamburger
one average size cabbage chopped
one lrg onion chopped
2 cans tomato soup
2 sticks of butter
layer in this order.
Bake covered 350 about and hr until cabbage is very tender. sometimes it takes longer. do not add water.