However you pronounce it, they are Polish stuffed cabbage.
There are many recipes, I use my grandmother's.
Put the cabbage heads in water, bring the water to a boil, then turn it down and soak the cabbage for a couple of hours. You want to soften the leaves.
Saute chopped onion and chopped salt pork until brown, set aside.
Make some rice (no picture- rice is rice)
Mix the rice, salt pork, onions with ground beef (uncooked beef). I use a mixture of ground beef and Jimmy Dean sage sausage.
Drain the cabbage, core it and then peel off the leaves. Depending upon your cabbage, you will get a number of leaves that fall apart. You want the ones that are intact. But save the ones that fall apart.
Next you trim the stems off the leaves so that the leaves will be more pliable.
I use a very sharp knife and wear a chain glove based upon past "incidents".
Then you put some of the meat/rice mix in the trimmed leaf and roll them tight -like a wrap. The amount of mix will depend upon the size of the leaf.
Take a roasting pan (with cover) and line the bottom with a layer of the "rejected" leaves. Put the stuffed rolls in the pan. After the first layer is full, cover with a can of peeled tomatoes (squash the tomatoes).
Cover with another layer of the rejected leaves.
Repeat the process adding layers until the pan is full. Top the last layer with the rejected cabbage and squashed tomatoes.
Cover, and put in the oven at 350* for 45 minutes, then reduce to 300* and cook for about 6 hrs.
When done you can eat as is or fry them a bit. I like them fried.
So they are in the oven, I am watching the Tide roll, and will stuff some kielbasa and pepperoni tonight to smoke tomorrow. Busy weekend.
