ChuckO posted 02-16-99
* Exported from MasterCook II *
Stuffed Cabbage (Garabki)
Recipe By : John Kowalski - Instructing Chef at CIA
Serving Size : 12 Preparation Time :1:00
Categories : Canned Soup Ethnic
Ground Beef Pork
Rice
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 large heads Savoy cabbage
1 1/2 cups rice
3 cups milk
1/4 pound bacon -- diced
1 rib celery -- diced
1 pound mushrooms -- chopped
2 pounds ground pork
2 pounds ground beef
Salt & freshly ground black pepper -- to taste
1 (10.75 oz) can cream of mushroom soup -- undiluted
1 egg
1 (16 oz) can tomato sauce with mushrooms
6 strips bacon
Core cabbages and cook in salted boiling water, removing outer leaves as they become soft, until leaves are too
small to roll up.
Remove and reserve center of cabbage head for another purpose.
Cook rice in milk and cool.
Render diced bacon in a large saute pan; add celery and cook until tender.
Add mushrooms and cook 3 minutes; add meats and brown, breaking up large pieces as it cooks. Season with salt and pepper; add soup and heat through, stirring to combine well.
Remove from heat, add egg and rice mixture, mix thoroughly.
Cover bottom of large deep roasting pan with strips of bacon, top with coarse outside leaves and broken leaves from cabbage heads.
Ladle and spread 1/2 cup tomato sauce on leaves; cut heavy stems from blanched leaves, overlap cut edges, top with 1/2 cup stuffing and roll up tightly, folding in sides as your roll; place in baking pan, leaf end down.
Stack tightly to keep leaves from unrolling. Fill pan in layers and top with remaining tomato sauce or a rich stock.
Cover and bake in a preheated 350~F oven until heat through, 30 to 45 minutes.
Note: V8 cocktail juice may be used instead of stock.