Jonathan R’s Golumpki recipe, modified from Grandma Hopkins
1 lg. head green cabbage (heterogeneous mixture)
¼ c. uncooked rice (heterogeneous mixture)
1 med. onion, chopped (heterogeneous mixture)
1 lb. ground beef(heterogeneous mixture)
16 oz. can tomatoes (heterogeneous mixture)
½ lb. ground pork(heterogeneous mixture)
1 clove garlic minced (heterogeneous mixture)
2 c. brown sugar(homogenous mixture)
Trim outer leaves of cabbage and reserve.
Remove core from cabbage and steam the cabbage in boiling water, core side down until tender.
Drain and cool.
Saute onion in butter,or margarine in saucepan, add tomatoes, garlic and ½ teaspoon salt; cover and simmer for ten minutes.
Cook rice in ½ cup of boiling water until tender.
Combine rice with ground meat.
Layer sauerkraut in 4-quart baking pan and sprinkle with brown sugar.
Remove leaves from cabbage carefully.
Place ½ cup rice -meat mixture at base of each leaf.
Fold sides in and roll up to enclose filling, arrange, stem-side-down,on sauerkraut.
Pour sauce over cabbage rolls. Place reserved leaves on top.
Bake at 350 for 1 hr.
Pairs Well With
Grandma Hopkins, my great great grandmother, brought the recipe from Poland. It has been in our family for a long time. Physical changes are steaming the cabbage and cooking the rice. Two clues that there are chemical changes are browning the meat and the smell of golumpkies cooking in the oven.
Submitted by: "Jonathan R"