Golumpki (submitted by Lisa Agnew)
(This batch usually yields 25 +/- golumpki – I use a large oval roaster with lid. I would use something like this or a deep metal roasting pan with double foil tight on top. Foil pans are good for reheating, but not the roasting – at least in my experience)
4 medium heads of green cabbage
1.5 lbs ground beef (80-85%)
1.5 lbs ground pork
½ lbs bacon – diced
1 green pepper – small diced
1 red pepper – small diced
1 medium sweet onion – small diced
3 stalks of celery – small diced
1 lb uncooked rice – I use jasmine
Kosher salt, coarse black pepper, garlic powder to taste.
2 large cans of Furmanos crushed tomatoes
Ketchup
To prep the cabbage, I usually score around the core about an inch deep, and microwave each head for about 8 minutes then let them sit for 5. Once cool to touch, separate the leaves, using those with no tears. Try not to use those closest to the core. I then get a paring knife and pare down the main “vein” so it’s even with the leaf. Stack them liken cups and set them aside. Save some unrollable leafs to use at the end.
Preheat the oven to 400.
In a large mixing bowl, add the uncooked ground beef and pork and gently combine them. Season them with salt, pepper, garlic powder. Remember the bacon will have salt so don’t add as much as you usually would.
Sauté the diced bacon until just browned – not crisp. Add the diced bacon to the meat, along with a few tablespoons of the bacon drippings.
Dispose of the rest of the drippings but do not wipe the pan – use it to sauté the onion, celery and peppers – approx. 7 minutes.
Add the veggies to the meat mixture along with the uncooked rice and a couple big squeezes of ketchup (about ½ cup) – let cool a few minutes so you can mix well with your hands.
Use about ½ can of your crushed tomatoes and coat the bottom of your roasting pan.
Holding a cabbage cup, “vein” side towards you, and add a dollop of the meat mix. Roll up from the bottom over the meat, fold in the sides, and roll to completely cover the meat mix. Place seam side down in pan. Continue until you have one layer of golumpki. Take the other half can of tomato and use it to just cover the first layer. Continue rolling and make your second layer of golumpki. Again, use some tomato to cover this second layer. Use your empty can and fill it half way with water and pour that down the sides of your pan till you see it come up just to the side of your 2nd layer of golumpki. Use your spare cabbage leafs and completely cover your top layer of golumpki. Wrap tight with foil then lid the pan – if no lid, double foil tightly.
Bake at 400 for about 40 minutes, then cut heat to 335 and continue baking for 1.5 hours. Turn oven off and let sit in closed oven for ½ hour or so. Remove top cabbage leafs and serve.
