Publication Date 11/09
No. Pages 196
No. Recipes 221
Make check payable to: Valerie Dorsey
14538 S Short St
Posen, IL 60469
By Busia Dorothy (Skawska) Swidergal by Mary Swidergal
1 1/2 lbs. ground veal
1 1/2 lbs. ground pork
1/4 cup Vegetable Juice or Tomato Juice
2 Bags Instant Rice
1 head Cabbage (about 3 to 4 lbs need 15 leaves)
5-10 3/4 oz. cans Condensed Tomato Soup
Put the veal and pork into a large mixing bowl, season with 2 tsps. salt, black pepper to taste, 1/4 cup of vegetable (or tomato) juice. Mix well and let stand about 1/2 hour.
Cook 2 bags of rice, let drain and cool.
Blanch head of cabbage. Remove cabbage from boiling water, cut around core of cabbage head to allow leaves to get soft, making them easier to come off. Place cabbage leaves in colander and let drain.
Add rice to seasoned meats and mix well, again. Make about 15 oval patties of equal portions.
Set aside 15 leaves of cabbage. Place the remaining cabbage leaves on bottom of a large roaster pan. Roll a seasoned meat and rice patties inside the selected cabbage leaves (gołąbki), placing them seam side down in the roaster pan. Pour all 5 cans of condensed tomato soup (do not dilute) over gołąbki. Drizzle ketchup on top. Place covered roaster of gołącki in a 350º oven for 1 1/2 hours or longer.