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Golumpki Casserole – from Andrew J. Gnoza
Cabbage rolls w/o the rolls!!
Yield: 5 Servings
2 lb. Ground Round or chuck
1/2 lb. Ground pork or sausage
4 Tbsp. Salt pork
1 large head of cabbage
2 large onions
3 cloves of garlic
3 large ripe tomatoes sliced thin
6 oz V8 juice or tomato juice
3 strips of bacon
Cut the core out of the cabbage and put in boiling water for 15 minutes. Remove from pot and cool. Put diced salt pork in fry pan and add chopped onions, diced garlic and sliced mushrooms, cook until lightly browned.
In a bowl add beef, pork, eggs, onion mixture and mix well. In a Dutch Oven pan cover the bottom with some of the tomatoes. Remove the leaves from the head of cabbage and place a single layer in the pot. Crumble the meat mixture between your fingers and drop onto cabbage leaves. Spoon on some of the tomato juice and then put some slices of tomato, you can also put thin slices of onion if you wish. Place another layer of cabbage leaves on top of this layer and repeat the process ending with a layer of cabbage leaves. Place the uncooked bacon on top of the cabbage and cover. Place into a preheated 325 degree oven for 2.5 hours. Use the V8 juice to baste the casserole with to keep the top layer of cabbage moist. Remove and let set for 20 minutes before serving. Cut into serving pieces and serve.
Pammers would add a sprinkling of Allspice and fresh ground pepper on
each layer of cabbage leaves. Allspice adds a certain "something" to all
cabbage dishes IMNSHO. Maybe even a splash of dry red wine to dilute the
tomato juice carbohydrates. Mmmm...the possibilities!!!!!