Doing my Christmas cooking. Made pierogi (polish dumplings) a couple of weeks ago. This week I am making golabki (stuffed cabbage) and some kielbasa.
First the golabki. Put heads of cabbage in a pot of water and brought water to a boil. Turned it off and covered and left for about 9 hrs. Fried up some salt pork and onions. The "family" recipe calls for ground beef, but I make some Italian sausage, mix it with a bit of Jimmy Dean's sage sausage. Mix the salt pork, onions, sausage, and cooked white rice. I put it in the fridge overnight. This morning I took the cabbage and peeled off the leaves. Then take a sharp knife and trim off the thick leaf "vein". Stuff the leaf with some of the meat/rice mix and roll tightly. Put in a roaster pan, cover with diced tomatoes and cover and put in the oven at 300* for about 6 hours.
PICs
Salt pork and onions
Line the roaster pan with some of the cabbage.
Leaves stuffed, rolled and in the pan.
The pan is full. Covered with a can of diced tomatoes and juice and salt pork skin, and a layer of cabbage leaves.
In the covered pan and in the oven for a long slow cook.
Kielbasa
Stuffed and hanging in the Bradley. My SG has been acting up. (Needs a cleaning) So I used the small Amazin smoker.
After the smoke, I put it in a water bath until an IT of 155*.
Out of the water bath, then into a ice bath, now hanging to bloom.
