And yet, the farmer's market is just loaded with tempting harvest produce this time of year! My family heritage is 100% Polish, and that means a large, fresh head of cabbage translates to only one thing: Golumbki (pronounced go-WHUMB-kee), or stuffed cabbage rolls.
As a kid, I used to watch my mom par-boil a full head of cabbage after cutting out the core, pull off the large leaves one by one as they softened, then stuff them with a mixture of rice, meat, tomatoes, and seasonings. Her hands would skillfully and carefully roll up each leaf, then pack each tidy cabbage roll into a huge roaster pan to finish cooking in the oven. It took all day (it seemed) in the kitchen.
The result was a real harvest treat! A slice down the center of each steaming cabbage roll left room for a touch of savory butter, melting into the center. Just thinking of those days, makes my mouth water. Comfort food, for sure.
I've searched for a recipe that simplified the process, but maintained the flavor and texture from the cabbage rolls. And I think I've finally found the secret formula. Ingredients are tossed together in a lasagne pan then baked--maybe thirty minutes of prep and 90 minutes in the oven--a far cry from the all-day leaf-rolling affair that I remember as a kid. Super easy! Super yummy. And plenty of leftovers!
You want the recipe? Download a copy here.
Enjoy and . . .