polish stuffed cabbage(galombkis)

does anybody know how to make the tomato sauce for this? used canned italian tomatoes, did not taste the same. it should be like a tomato soup but a little sweet. give me a whole recipie if possible i would appreciate it. i just can't seem to make it like my grandmother
please add any other polish recipies you might have

I make an unstuffed cabbage and I use 1 can (28oz) crushed tomatoes, 1 tablespoon white vinegar, and 1 tablespoon light brown sugar to make the sauce. You can adjust it to any amount or to your taste.

Similar to 911mom, I use 1 large can of tomato sauce, 1 Tbs. dark brown sugar, 1 Tbs. lemon juice and a dash of Worcestershire sauce.

Are there any churches with a predominantly Polish congregation in your area? If so, you could call and check to see if their Ladies' Auxiliary has a benefit cookbook for sale. That's where you can probably find some great Polish heirloom recipes.

I use Campells Tomato Soup with a little Brown sugar and a hit of white vinegar,put them in the slow cooker and let em go.

My Mother used home canned tomatoes, I just use can Italian tomatoes.
Also fried salt pork and the grease.

My paternal grandmother (from Yugoslavia) used canned "stewed tomatoes" if she was out of her own garden tomatoes. She would run them through the meat grinder....she didn't have a Cuisinart or a blender......this was a LOOOOONG time ago! Then pour that with a little water over the halupkis (Serbian for cabbage rolls) and bake. It made a wonderful sauce!

Though a little thin, my mom uses V-8 Canned Juice.. Works for me!

quote:

Originally posted by RubyRose

Similar to 911mom, I use 1 large can of tomato sauce, 1 Tbs. dark brown sugar, 1 Tbs. lemon juice and a dash of Worcestershire sauce.

Are there any churches with a predominantly Polish congregation in your area? If so, you could call and check to see if their Ladies' Auxiliary has a benefit cookbook for sale. That's where you can probably find some great Polish heirloom recipes.

Or move to Chicago...

If you're looking for a sweeter tomato sauce, Hunt's has a canned tomato sauce seasoned for lasagna that I think is a little sweeter than usual. Find it here http://www.hunts.com/gateway?waf.action=Hunts&page_name=P04ProductDetail&productID=902&mnav=products. As far as I know they have national distribution, so they should be available somewhere near you.

Sokolowski's University Inn in Cleveland posts some Polish recipes, including their stuffed cabbage recipe, on their website. Roadfood oldtimers know Sokolowski's as the legendary Polish cafeteria in Cleveland for over 75 years (and a Bill Clinton favorite)

Here's the link:

http://www.sokolowskis.com/kitchen.html

Here's a link and a recipe I found there.

http://lynnescountrykitchen.net/ethnic/plsh/index.html


Cabbage Rolls (Golabki)

INGREDIENTS

1 whole head cabbage, about 3 pounds
Boiling water
1 pound ground beef
1/2 pound ground veal
3/4 cup chopped onion
1/2 cup packages pre-cooked rice
1 egg, beaten
1 teaspoon salt
5 slices bacon
1 can (16 ounces) tomatoes or sauerkraut
1/3 cup bouillon or meat broth
1/2 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon pepper

Remove core from cabbage. Place whole head in a large kettle filled with boiling water. Cover; cook 3 minutes. Remove softened outer leaves. Repeat until all large leaves have been removed (about 20 leaves). Cut thick center stem from each slice.

Sauté meat with onion 5 minutes. Remove from heat. Stir in rice, egg, 1 teaspoon salt, and 1/4 teaspoon pepper.

Place 3 tablespoons meat mixture on each cabbage leaf. Roll each leaf, tucking ends in toward center. Fasten securely with wooden picks. Place each roll seam side down in a large skillet or Dutch oven. Lay bacon slices over top of cabbage rolls.

Mix tomatoes, bouillon, sugar, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Pour over cabbage rolls. Cover; simmer about 1 hour, turning occasionally.

About 10 servings

I use canned tomato sauce (Hunt's, store-brand, DelMonte, whatever) with a little cider vinegar and some raisins. The raisins add sweetness and a bit more complexity to the sauce than sugar would, and are an extra treat. Since I'm already using the sauce, I usually don't add salt or sugar.

I love stuffed cabbage rolls. A little treasure. Stuffed peppers also very good.