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Thread: Meat balls wrapped in cabbage

  1. #1
    Join Date
    May 2020
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    Meat balls wrapped in cabbage

    A recipe that has been in my family for a long time! It is worth mentioning that we are of Polish origin - that may explain a lot




    INGREDIENTS (makes 14 pieces)

    700 g of minced pork (shoulder, ham or grub)
    100 g of rice
    2 onions
    1 white or Italian cabbage
    1,5 litres of broth
    600 g of tomato puree
    1 spoonful of flour
    spices: salt and pepper, 1 teaspoon of dried oregano, 1/2 teaspoon of paprika powder, 1/2 teaspoon of thyme
    optional: 4 spoonfuls of thick cream

    PREPARATION:

    Put the meat in a bigger bowl. Boil the rice, cool it down and add it to the meat. Peel the onion, grate it and add it to the meat with the rice. Season with salt (about half a teaspoon), pepper (1/4 of a teaspoon). Mix everything together and work it out well with your hand. Form small balls.

    Cut out the inside of the cabbage, then put it into a large pot with boiling water (cut side down), cook over low heat for about 10 minutes. Turn the cabbage over to the other side and cook for another 5 minutes. Take the cabbage out of the boiling water and when it has cooled down, remove it from the leaves, cut off gently the coarseness of each leaf and then put the prepared portions of meat on it.

    Wrap the meat. First put the leaf on the meat on one side, then fold the sides inside, then roll the rest of the leaf as tightly as possible. Not all the cabbage must be used.

    Put a few cabbage leaves on the bottom of a large and preferably wide pot. Place the meat balls wrapped in cabbage on top of the leaves. Boil the broth in another pot and pour it into the meat pot and cook for about 45 - 60 minutes until the cabbage is soft. When cooking, do not stir or shake the pot.

    Pour the meat balls stock into another pot. Add tomato puree and flour mixed previously with a few tablespoons of cold water. Boil, season with salt, pepper, dried oregano, thyme and pepper. Cook for 10 minutes without covering.

    If you add the cream, spread it gradually with the sauce, adding it to the cream, spoon by spoon while stirring.

    Pour the sauce into a pot with meat balls and cook for a few minutes over low heat, shake the pot occasionally so that the sauce spreads evenly.
    Last edited by Dad; 05-19-2020 at 09:37 AM.

  2. #2
    Join Date
    Mar 2015
    Location
    Medford, N.Y.
    Posts
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    I remember them as "Golumpki",also being of Polish heritage,LOLSKI

    A variation was a "Golabki" another LOLSKI

  3. #3
    Join Date
    Mar 2015
    Location
    Medford, N.Y.
    Posts
    7,434
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    Years ago,the local ELKS Lodge (of which I am a Brother) had their Annual Fund Raiser, this one was a "Beast Feast" my Mother made several sheet trays of Gowumpki. One was 1/2 deer meat & chopped beef. The other tray was 1/2 Bear Meat & 1/2 Chopped Beef. Those sheet pans emptied out 1st. Thanks MOM!!!!!!!!!!!

    The Brothers had gone hunting in several States to get their donations!!!!

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