Things You'll Need:
- sharp knife
- mixing bowls
- spoons
- 1 head of cabbage
- water for boiling cabbage
- 1 lb. ground beef
- 1 cup white rice, cooked
- salt, pepper and garlic powder
- 1 can condensed tomato soup
- 1 1/2 cups water
- 1/2 link Polish kielbasa
- 1 large stock pot
- 1 9x13 casserole dish
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Step 1
Core the head of cabbage using a sharp knife.
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Step 2
Put the cabbage in a stock pot and fill with enough water to cover.
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Step 3
Bring water to a boil and let cabbage cook 10-15 minutes until outer leaves start to soften.
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Step 4
Pull off outer leaves and set aside to cool. Continue cooking remaining cabbage, checking every few minutes and pulling off additional leaves as they soften. Set them aside as you pull them off to let them cool. (You will need at least 9 leaves to make this recipe.)
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Step 5
Once you have the desired number of leaves, discard the remaining cabbage.
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Step 6
In a small bowl, mix together condensed tomato soup and 1 1/2 cups water.
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Step 7
Spoon 2-3 Tbsp. of the tomato soup mixture into the bottom of the 9x13 casserole dish to keep the galumpkies from sticking. Start the oven preheating to 300 degrees.
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Step 8
In a large bowl, mix together raw ground beef, cooked rice, salt, pepper and garlic powder. Add up to 1/2 cup of tomato soup mixture to get the beef and rice hold together.
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Step 9
Take one of the boiled cabbage leaves and cup it in your hand. Spoon about 1/4 cup of the beef filling into the center of the leaf.
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Step 10
Now fold the sides of the leaf over the mixture and place seam-side down in the prepared casserole dish. Repeat until all cabbage rolls are stuffed.
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Step 11
Pour the remaining soup mixture over the cabbage rolls.
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Step 12
Cut the kielbasa into small 1/4" thick slices and tuck between the cabbage rolls.
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Step 13
Cover with foil and bake at 300 degrees for 4 hours until meat filling is fully cooked.
Comments
ScarlettOHairy said
on 12/21/2009 This recipe sounds so tasty. I think I'll make some for Christmas!