purple cabbage golumpkies
My grandparents came from the Ukraine over 100 yrs. ago. My grandfather made everything from his country almost every day of the week and my mother learned from him. Throughout the years the recipe has changed (a little bit) and I put a new twist on it by changing the cabbage to purple and the rice flavor & spices. The freezing of the cabbage makes it easier to get the leaves to soften enough to work with. I hope you and your family enjoys it as much as we do!
method
Bake
Ingredients For purple cabbage golumpkies
-
1purple cabbage
-
2 c2 c. goya spanish rice
-
1egg
-
1-1/2 lb.ground beef
-
1 tsp.salt
-
1/4 tsp.pepper
-
3 tbsp.dry minced garlic
-
1 med.onion diced
-
1 32oz.spaghetti sauce
-
1 C.water
How To Make purple cabbage golumpkies
-
1Put cabbage in freezer for 4-6 hrs. or overnight. Thaw cabbage in a pot with a raised strainer so not to let it touch the bottom. It takes about 4-5 hrs. so allow time for defrosting. I usually freeze it overnight and take it out 1st thing in the morning so it's defrosted at the time I want to cook it
-
2Mix all ingredients together including the rice. Pour 1/2 of the sauce on bottom of baking pan and turn oven on to 350
-
3Stuff the leaves & face the seams face down. Add the remaining rice on top & pour remaining spaghetti sauce on top. Add 1 cup of water
-
4Bake at 350 for 45 min. to an hour Allow to cool to your taste
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT