Golombki-Golumki-Blind pigeons-Halupki,or Stuffed Cabbage

We've turned the menu around. Today we have transversed to a traditional polish dish, Golombki. Spelled many different ways, called many different things, and probably associated with many nationalities, especially Slavik in nature.  As you may expect my introduction is from my background and heritage. Yet, as I took these meals for granted and disliked them as a kid, stripping away the cabbage and eating the inside. As I matured, and found real Polish restaurants in Chicago and Oakland, CA, I discovered it can be an satisfying if unusual goumet dinner. I was hooked and shared the meal with Sally. She loved it. It is a treasure that we enjoy.
       I must admit the recipe I use is from a long ago read Mexican cookbook. You heard me right. It was the closest resemblance to how my grandmother made it. Today it has altered little and remains delicious.

The process part 1:

          1 head of cabbage (Frozen a day ahead of cooking rinsed and core removed. Defrosted several hours before assembly) We used to boil the head of cabbage and peel the leaves off. Trust me, the freezer method is easier and safer. (no scalded fingers)

The ingredients:
           1.5 to 2 lbs. of a ground veal, pork and beef mixture
           1 cup cooked rice
           1 cup beef broth
           1 can tomato soup
            1 small onion, diced
             some ketchup
             1 beaten egg
           2 cans tomato sauce
            Hot sauce to taste
            Garlic to taste
             S and P

The process part 2:

Peel away the cabbage leaves trimming off any coarse stems.
Combine rice, broth  onion, garlic etc.
Add hot sauce, egg, ketchup

Layer tomato soup  and sauce concoction to coat bottom of cast iron pot
Spoon rice mixture into cabbage  leaves.
Add rolls by layers topping with sauce.
On the final layer, chop up any remaining cabbage into shreds and top with any remaining sauce.
Cover Pot
Bring to a boil and then place in a 300 degree oven for about about 2 to 3 hours.
Shut oven off and let rest. Heat up prior to eating.
Top with sliced scallion strips.

This gets even better if left until the next day.

Salad on the side:
         What I found in the refrig.
Hearts of Palm
Cheddar cheese slices
Garlic stuffed olives
Roasted asparagus spears
Mini salad corn
Top with a small drizzle of vinegarette ( your choice)

Chef's indulgence:

         Since we made this on a Sunday at brunch time, we comforted ourselves with a special treat.  Bloody Mary's.   Spicey, flavorful and eye opening. Vodka optional  (really !)