Golabki and Mashed
Potatoes
Serves 8-10
Submitted by Dave Denson
MKL Cooking Contest, April 14, 2007
Golabki (Stuffed Cabbage)
1 head of cabbage (about 4 pounds)
1 onion, chopped
2 tablespoons oil
1 ½ pounds ground beef
½ pound ground pork
½ pound ground veal
½ pound bacon
1 ½ cups
uncooked minute rice
1 teaspoon salt
¼ teaspoon pepper
2 cans condensed tomato soup
1.
Remove core
from cabbage. Place whole head in a large pot filled with boiling salted water.
Cover; cook 3 minutes, or until softened enough to pull off individual leaves.
Repeat to remove all large leaves (about 30). Cut thick center stem from each
leave. Chop remaining cabbage.
2.
Saute onion in
oil. Add meat, rice, salt, and pepper. Mix thoroughly, Place a large tablespoon
of meat mixture on each cabbage leaf. Tuck sides over filling while rolling
leaf around filling.
3.
Place half
the copped cabbage on bottom of a large baking dish. Fill with layers of
cabbage rolls. Cover with the remaining chopped cabbage.
4.
Pour soup
over cabbage rolls. Add strips of bacon across top. Cover and bake at 350 for 1
½ hours or until meat is cooked.
Mashed Potatoes with Horseradish
2 pounds russet potatoes (about 4
medium), peeled and cut into 1-inch pieces
1 teaspoon salt
3/4 cup milk
1/4 cup butter
4 teaspoons prepared
In a large saucepan, combine the
potatoes, 1 teaspoon salt, and enough cold water to cover. Bring to a boil over
high heat. Lower the heat to maintain a simmer and cook until fork tender,
about 10 minutes. Drain the potatoes and return to the pan. Shake the pan over
medium heat for about a minute to dry the potatoes.
Put the milk and butter in the saucepan, and heat over medium-high heat until the butter melts and the milk is hot. Remove pan from the heat and add the horseradish (more or less to taste). Mash the potatoes by hand. Season with salt and pepper to taste. Serve immediately.