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Cabbage Rolls II
November 12, 2008

my 5 star rating is for this recipe as written. I would give this 10 stars with my changes as it can be totally out of this world awesome with the alterations! I've been taught (by several Polish ancestors) to use half ground beef and half ground pork for tender, flavorful golumbki. I cooked the rice in water with 2 beef bouillion cubes added to it. (don't add extra salt to the meat mixture though.) To the meat, I added 1/2 tsp. garlic powder. The pepper may seem like a lot but makes this dish sing! (well, it made my family sing...) I tripled this recipe with great success. If you're going through the trouble of making golumbki, make enough to freeze another meal or for a family gathering. THANK YOU for asking us to boil the cabbage leaves rather than freeze them. (Tripling this took 2 heads of cabbage and made about 48 rolls.) It makes all the difference between tender edible cabbage leaves or rubbery ones to boil the cabbage leaves. My family has always taken rinsed, squeezed out sour kraut to lay over the prepared cabbage rolls. Pour the tomato sauce mixture over all this and top with (uncooked) bacon slices. No, this is not for the faint of heart fat free consumers, but for the people who want traditional cabbbage rolls (golumbki) that they and their kids will gobble up and ask for more! One more thing, this dish freezes well, so made in large quantities is nothing to fear.

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