Recipe by mikegodphx
"Grandma's recipe. This recipe is easier to do in large batches since the prep is time-consuming. I double or triple the recipe and bake them in a electric roasting pan. I freeze any extras and when they come out of the freezer, they taste even better because the cabbage has gotten more tender. My Grandma made these with various combinations of beef, veal, and pork and was always experimenting to get them right. I typed this up based on her notes but she cooked like I do. Experiment with the meats and the flavors until you get something you like. I like to mix up the type of spices I use, sometimes they are more plain with just the marjoram or sometimes I use Italian seasoning"
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2 (10.5 ounce) cans
chicken with rice soup
dried marjoram, or to taste
salt and ground black pepper to taste
1 (10.75 ounce) can
golden mushroom soup
Dill!!!! Skip the Italian Seasoning and marjoram and add plenty of dill weed in addition to the salt and pepper. I add 1 14oz can of stewed tomatoes to the leaf lined pan before I pack the stuffed leaves in, and 1 more over the top before I cover them up with more cabbage leaves. I too make large batches, because my family can smell them cooking from miles away!
I love this dish. My grandma used to make these for me as a kid and I have been making them myself as an adult. I agree that making a lot at once is the best way because the prep time is time consuming but it is worth it. And they freeze very well!
Very tasty dish ! We modified the recipe a little to perk up the flavors...used 2lb extra lean ground beef, 1lb coutry sausage and 1 lb hot italian sausage...then added the stewed tomatoes as rocko suggested...AWESOME !
* Percent Daily Values are based on a 2,000 calorie diet.
Polish Golobki (Gawumpki)
Serving Size: 1/20 of a recipe
Servings Per Recipe: 20
Amount Per Serving
Calories from Fat: 123
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