Golabki (Polish cabbage rolls)

makes about 15-20 rolls

You will need:

1 large head of cabbage

1/2 lb. ground sausage

1/2 lb. ground beef

1/2 C. chopped onion

1 C. prepared white rice

1 tsp of each:

   oregano

   season all

   garlic salt

   pepper

tooth picks

Preheat oven to 375. Place whole cabbage onto a cookie sheet and into the oven. In the mean time, mix the meats, rice, onion, and seasoning in a bowl. 

Check on cabbage. the outer leaves should be soft and easy to pull apart. It usually take 5 minutes. 

Once cabbage leaves are soft, remove cabbage from oven. DO NOT turn off the oven, you will need it again.    

Pull only one leaf off at a time. Lay you leaf on a flat surface and add 1 Tbs. of meat mixture to the center of it. Roll like you would a burrito, turning both sides in to prevent the meat from falling out.  Secure with a tooth pick. Continue these steps with as many leaves as possible. If leaves become cold or are hard to roll, place the remaining cabbage back into the oven for 2-4 minutes. 

When you get to the heart of the cabbage, the leaves will no longer be able to separate. Chop this remaining portion and place into a large pot. Fill the pot with just enough water to cover the chopped cabbage. Place the cabbage rolls on top. Cover. Cook on medium heat on the stove top for 25-35 minutes. Cabbage rolls are done once the meat inside is fully cooked.

The remaining chopped cabbage in the bottom of the pot can easily be saved and turned into soup for the next day. Just add frozen veggies, bullion cubes, and some chopped sausage or other meat.