Pork Stuffed Cabbage by ChuckO

ChuckO posted 02-16-99

* Exported from MasterCook II *

Stuffed Cabbage (Garabki)

Recipe By : John Kowalski - Instructing Chef at CIA
Serving Size : 12 Preparation Time :1:00
Categories : Canned Soup Ethnic
Ground Beef Pork

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 large heads Savoy cabbage
1 1/2 cups rice
3 cups milk
1/4 pound bacon -- diced
1 rib celery -- diced
1 pound mushrooms -- chopped
2 pounds ground pork
2 pounds ground beef
Salt & freshly ground black pepper -- to taste
1 10.75oz can cream of mushroom soup -- undiluted
1 egg
1 16 oz can tomato sauce with mushrooms
6 strips bacon

Core cabbages and cook in salted boiling water, removing outer leaves as they become soft, until leaves are too
small to roll up; remove and reserve center of cabbage head for another purpose; cook rice in milk and cool; render diced bacon in a large saute pan; add celery and cook until
tender; add mushrooms and cook 3 minutes; add meats and brown, breaking up large pieces as it cooks; season with salt and pepper; add soup and heat through, stirring to combine well; remove from heat, add egg and rice mixture, mixing thoroughly; cover bottom of large deep roasting pan with strips of bacon, top with coarse outside leaves and broken leaves from cabbage heads; ladle and spread 1/2 cup tomato sauce on leaves; cut heavy stems from blanched leaves, overlap cut edges, top with 1/2 cup stuffing and roll up tightly, folding in sides as your roll; place in baking pan, leaf end down; stack tightly to keep leaves from unrolling; fill pan in layers and top with remaining tomato sauce or a rich stock; cover and bake in a preheated 350~F oven until heated through, 30 to 45 minutes.

Note: V8 cocktail juice may be used instead of stock.

Go to Mimi's Archive Page

Return to Mimi's Recipe Request Line