The Fourth Annual Polish Festival
Our Lady of Czestochowa Church
Entertainment Program for the Fourth Annual Polish Festival
Saturday, May 1
Sunday, May 2
•1 head cabbage
•1 cup uncooked rice
•1 onion, chopped fine
•2 teaspoons butter
•1 pound ground beef
•½ pound ground pork
•½ teaspoon salt
•½ teaspoon pepper
•½ teaspoon garlic powder
•4 slices bacon
•2 cans concentrated tomato soup
1.Pour boiling water over the cabbage to loosen the leaves.
2.Remove a few leaves at a time as they soften.
3.Place the rice in 1 cup of water and boil 10 minutes.
4.Sauté the onions in butter until partly browned.
5.Combine with the rice, meat, egg, salt, pepper, and garlic powder; mix well.
6.Place some of the meat mixture on the stem of a cabbage leaf and roll over once. (Part of the thick stem section can be cut off first for easier rolling.) Tuck in the sides of the leaf and finish rolling.
7.If needed, fasten rolled leaf with a toothpick.
8.To cook, place the slices of bacon with a few cabbage leaves and any leftover small leaves at the bottom of the baking dish.
9.Place the rolls on top, cover with the tomato soup, and place any leftover cabbage leaves on top.
10.Cover with a lid or foil and bake about 2 to 2½ hours at 300°F.
My Mom used to make these occasionally. She and I were the only ones in the family who liked them.
I sent a copy to Dot and figured I would paste it hear also. I only eat them at the Polish Festivals. I have never made them.