Polish cabbage rolls (filled with a mixture of rice, pork, and beef) stewed in tomatoes.
This is a dish I remember my Gram making. I've taken the recipe and tweaked it as I've cooked.
The dish is hearty and delicious--and known by other names throughout Eastern Europe. I've made it for friends who have never had Polish food before, and they loved it with a fervor that surprised me.
It may look very time intensive, but it's a meal unto itself and can be frozen or reheated easily. It also helps to split it into two main phases: 1) making the meat filling and freezing the cabbage the night before; 2) assembling the golabki.
For Polish food, it's surprisingly easy (this is coming from someone who makes her own pierogi from scratch).
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|Serving Size: 1 -10 serving(s) (55|
|Recipe Makes: 8-10 serving|
|Calories from Fat: 34 (17%)|
|Amt Per Serving||% DV|
|Total Fat 3.8g||5 %|
|Saturated Fat 2.1g||11 %|
|Monounsaturated Fat 0.9g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 8.9mg||3 %|
|Sodium 472mg||16 %|
|Potassium 770.5mg||20 %|
|Total Carbohydrate 36.8g||11 %|
|Dietary Fiber 6.4g||26 %|
|Sugars, other 30.4g|
|Protein 6.5g||9 %|
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Calories per serving: 195
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