Gołąbki (Beef and Cabbage Casserole)

Ingredients and Weight:

• 1 large head of green cabbage (about 3 pounds)
• 1 pound ground beef
• 1/2 pound ground pork
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 cup cooked rice
• 1 egg
• 1/4 cup bread crumbs
• 1/4 cup chopped fresh parsley
• 1 (28-ounce) can crushed tomatoes
• 1 (15-ounce) can tomato sauce
• Salt and pepper to taste

Preparation Time:

• 45 minutes

Cooking Time:

• 90 minutes

Difficulty Level:

• 3 (moderate)

Preparation Method Steps:

1. Prepare the cabbage leaves: Remove the outer leaves of the cabbage and discard. Cut out the core and carefully separate the leaves. Blanch the leaves in boiling water for 2 minutes, or until they are flexible. Drain and set aside.
2. Make the filling: In a large bowl, combine the ground beef, pork, onion, garlic, cooked rice, egg, bread crumbs, parsley, salt, and pepper. Mix well to combine.
3. Fill the cabbage leaves: Lay out the cabbage leaves and spoon about 1/4 cup of the filling in the center of each leaf. Roll up the leaves tightly, starting from the bottom and tucking in the sides.
4. Make the sauce: In a large skillet, combine the crushed tomatoes, tomato sauce, salt, and pepper. Bring to a boil, then reduce heat and simmer for 15 minutes.
5. Bake the casserole: Preheat oven to 350°F (175°C). Pour half of the sauce into a 9x13 inch baking dish. Arrange the cabbage rolls in the dish and pour the remaining sauce over them. Cover with foil and bake for 60 minutes.
6. Uncover and continue baking: Uncover the casserole and continue baking for 30 minutes, or until the cabbage rolls are cooked through and the sauce has thickened.

Nutritional Information:

• Serving size: 1 cabbage roll
• Calories: 250
• Fat: 10g
• Protein: 20g
• Carbohydrates: 30g

Dish Characteristics:

• Traditional Polish dish with a modern American twist
• Hearty and flavorful
• Perfect for a cold evening or special occasion

User Comments:

• "These gołąbki were amazing! The cabbage leaves were so tender and the filling was perfectly seasoned."
• "I've never had gołąbki before, but these were absolutely delicious. I will definitely be making them again."
• "Perfect for a family dinner or holiday gathering. The sauce was so flavorful and the cabbage rolls were cooked to perfection."

Special Precautions and Tips:

• Be careful not to overcook the cabbage leaves when blanching, as they can become too soft and tear.
• If the cabbage leaves are too large, you can cut them in half or thirds before filling them.
• You can add other ingredients to the filling, such as cooked sausage, vegetables, or mushrooms.
• Serve with a side of sour cream, mashed potatoes, or buttered noodles.