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.