Meatloaf mix (veal, pork, and beef) makes the softest golupki.
Prep Time40 minutesmins
Cook Time3 hourshrs
Total Time3 hourshrs40 minutesmins
Course: Main Dish
Cuisine: Polish
Keyword: golupki
Servings: 8
Calories: 310kcal
Author: A. JoAnn
Ingredients
1head cabbage
½c.uncooked rice
1onion
2 ½lbs.meatloaf mixground hamburger, pork, veal
2-3rashers bacon
2qt.tomato juice
1T.rubbed sage
salt and pepper to taste
Instructions
Be sure to have a large covered casserole dish, or use foil to tightly cover when baking the golupki.
Preheat oven to 325°F
Steam in a large pot, or microwave, a large head of cabbage, until the leaves become soft and pliable.
Meanwhile, chop and saute one yellow onion until soft.
Mix thoroughly the meatloaf mix, rice, sage, salt, pepper, and sauteed onions.
Peel off a cabbage leaf. If the leaf rib is too thick, place the leaf on a cutting board and cut out the rib with a sharp knife.
Place about 1/3 c. seasoned meatloaf mix in center of leaf. Roll up long ways, tucking sides in.
Place cabbage rolls, seam side down, in a large casserole dish. Repeat until all meatloaf mix is used. You can pack the rolls tightly, they’ll be fine. Pour enough tomato juice over rolls so that they are covered. Add bacon rashers (uncooked) on top.
Cover and bake for 3-3 1/2 hours at 325°F. Check occasionally. If more liquid is needed, add tomato juice.