My cousin shared this recipe with me recently on Facebook.  It’s a Polish family favorite for him, and I had never made it, contemplated how it was made, nor known what it was called.

Who knew it had such a fun name?  Golabki!  It could be an exclamation of joy:  “Golabki! We won the lottery!”  Or even a curse: “Take that, you loser! Golabki!”  How about a blessing?:  “Golabki, and may the Force be with you.”   But, frankly it is simply best as a synonym for deliciousness.

Since we are now empty nesters, I cut the recipe in half.  I also added some cheese (since I am addicted to cheese) and some beer (since cabbage and meat like beer).   Even at a half recipe, it made eight rolls!  After dinner, I froze several and saved the rest for breakfast.  It was terrific with a poached egg!

Golabki’s sock-it-to-me flavor, impressive appearance, and straightforward preparation will have you adding this dish to your all-time favorites.

Golabki, and thanks cous!

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Serves 4

Ingredients:

• 1  very small head of cabbage
• 1 lb ground beef  (or ½ lb beef, ½ lb pork) (I have also made this with ground lamb*, and it is tasty!)
• 1/3 C uncooked med grain white rice
• ½ cup onion (minced)
• 2-4 garlic cloves garlic minced
• Salt & pepper
•  2 T coarse prepared (jar) mustard (stone ground style)
• ½ C rough chopped sharp white cheddar cheese (West coast addition)
• 1 beaten egg  (alternate:  I think this would also be good with 2 hardboiled eggs, chopped)
• 1 ½ C sauerkraut
•  2 C tomato sauce
• 1/3 C beer or Riesling (if you do not do alcohol, add apple cider or broth)
• 2 T butter

*ground lamb addition: 1 t cumin and 1/4 C raisins.

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Directions:

• Preheat oven to 350 F.
• Core cabbage. Boil (or steam) the cored cabbage in salted water 10 min each side, for a total of 20 min. A big head may need more time.
• Mix ground beef, rice, onion, garlic, cheese, egg, spices.
• Butter bottom of casserole.
• Cover bottom of casserole pan with cabbage leaves.
• Use cabbage leaves as a wrap. Roll meat to desired roll size and place in cabbage leaf.  (Use tooth pick to secure it shut if needed.)
• Place in casserole pan.
• Once you have the pan filled with cabbage rolls, pack sauerkraut around and on top of rolls.
• Pour tomato sauce (mixed with added beer/wine) on top.
• Put cabbage leaves on top covering everything.
• Cover with tin foil.
• Bake at 350  F for 1 hour 15 minutes.

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