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Golabki (Cabbage Rolls)

1 large head cabbage, center core removed
1 lb ground beef
1 lb ground pork
1 lb ground veal
2 cups cooked white rice
1 cup chopped onion
1/2 cup finely chopped salt pork
1 cup ketchup
2 cans tomato soup
1/2 cans water
1 tablespoon brown sugar
1/4 tsp celery salt
1/4 tsp sweet basil
1/4 tsp nutmeg
1/4 tsp Worcestershire sauce
1/2 stick of butter or margarine

Parboil cabbage in a large pot, removing leaves as they fall off
into the water and are tender. Cook till all leaves are tender
but not falling apart, about 15 minutes.

Run under cold water and drain. Cut the thick membrane off back
of each leaf.

While cabbage is cooking saute onion in butter until lightly browned.
Put all the uncooked meat into a large mixing bowl. Add the sauted

Brown the salt pork, and drain. Add salt pork to meat. Add dry
seasonings, Worcestershire sauce and ketchup, along with the cooked
rice. Mix thoroughly.

Lay out leaves and depending upon their size, place 2-3 tablespoons
of meat mixture on the wider side. Roll leaf up and over meat,
tuck in sides of leaf, and continue to roll. Place rolls, seam
down into a greased roasting pan. Continue rolling remainder
cabbage rolls. Mix together the tomato soup, water and brown sugar
and pour evenly over all the rolls. Cover with a lid or heavy-duty
aluminum foil. Bake at 325 degrees for 2 - 2 1/2 hours. Check at
1 1/2 hours, adding additional water if needed.

To serve, spoon sauce over rolls. Leftover rolls (once cool) can
be put into ziplock bags and frozen up to 3 months.


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