Golabkis! (Cabbage Rolls)

Golabkis! These little rolls of goodness were the icon of my youth in a Polish family. I never made them on my own because, well, watching my mom and grand-mom struggle with wilted cabbage leaves just did not induce a deep desire to give it a go. Well, as it turns out, I should have shown them all. I am pretty sure I can attribute my mad golabki rolling skills to making far too many tedious Asian foods, but so be it. That is just how I roll. 

If you do give this recipe a try and find rolling slimy cabbage leaves not to be among your skill sets, there is a means to cheat. Layering the cabbage and meat mixture with tomato sauce into a crockpot serves the same flavor, without the presentation.

Cabbage Rolls

Preparation Time: 15 minutes

Cook Time: 9 hours

3 lbs. ground beef

2 cups cooked rice

1 large head of cabbage

1 can condensed tomato sauce

salt and pepper to taste

Scald cabbage just enough to separate leaves. Remove leaves from head of cabbage gently, trying to keep whole. Set leaves on paper towels to cool. Prepare meat in a large bowl; add rice, salt and pepper; mix well. Place about 1/4 cup meat mixture in center of each leaf; fold in sides and roll ends over meat. Place in Crock Pot. Pour tomato sauce over cabbage rolls. Cover and cook on low for 7 to 9 hours.