Cabbage and Hamburger (Golumpki) Casserole

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  • Total Time 210 min Ico-add
  • Yield 6 Servings
  • Level Medium

Stemming from Polish origins, this cabbage and hamburger (golumpki) casserole recipe, an Americanized variation on cabbage rolls, makes for a hearty and filling meal.
 

Ingredients

  • 1 large head of cabbage
  • 4 tablespoons salt pork, diced
  • 2 large onions, chopped
  • 3 cloves of garlic, minced
  • 12 mushrooms, sliced
  • 2 pounds ground chuck
  • 1/2 pound ground pork (or sausage)
  • 2 eggs
  • 3 large ripe tomatoes, sliced thin
  • 6 ounces v8 or tomato juice
  • 3 slices bacon
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Directions

  1. 1. Cut the core out of the cabbage and put in boiling water for 15 minutes. Remove from pot and let cool.
  2. 2. Put the diced salt pork in a fry pan and add chopped onions, minced garlic and sliced mushrooms, cook until tender and lightly browned.
  3. 3. In a bowl combine the ground beef, pork, eggs and onion mixture; mix well.
  4. 4. In a dutch oven cover the bottom with some of the tomato slices. Remove the leaves from the head of cabbage and place a single layer over the tomatoes.
  5. 5. Crumble the meat mixture between your fingers and drop onto cabbage leaves. Spoon on some of the tomato juice and then put some slices of tomato (If you like, you can also put thin slices of onion).
  6. 6. Place another layer of cabbage leaves on top of this layer and repeat the process ending with a layer of cabbage leaves. Place the uncooked bacon on top of the cabbage and cover.
  7. 7. Place into a preheated 325 degree F oven for 2 1/2 hours.
  8. 8. Use the V8 juice to baste the casserole keeping the top layer of cabbage moist.
  9. 9. Remove the casserole from the oven and let sit for 20 minutes before serving. Cut into individual portions and serve.