Lazy Golumki Casserole (Golumpki Stuffed Cabbage)
Polish cabbage and beef casserole, a comfort food.
Click on the link at the bottom of this recipe and you can watch a video of how to prepare this.
Thank you to Beverly Tabet (Hampton, NH) for this recipe.
- Medium size head of cabbage
- 2 1/2 pounds lean ground beef 90/10
- 1/2 pound cooked bacon, coarsely chopped
- 1 medium white onion
- 1/2 cup Italian flavored bread crumbs
- 1/2 to 3/4 3/4 cup cooked white rice
- 1 to 2 eggs
- 1 family sized and 1 (10-ounce) can of tomato soup
- Salt and pepper, to taste
Preheat oven 375°F.
Coarsely shred the cabbage it thick long pieces and set aside.
Cook bacon in the oven, allow to cool, coarsely chop and set aside.
Dice onion and set aside.
Cook rice and allow to cool and set aside. For convenience, I used a boil in the bag type of rice.
In a large bowl, add meat, bread crumbs, onion, bacon, rice, egg and salt and pepper. Start by only using one egg. If the mixture seems too dry, then add the second egg.
In a 9X9-inch pan, place a layer of the shredded cabbage so that the bottom of the pan is completely covered.
Add the meat mixture on top of the cabbage and press into the shape of the pan.
Add another layer of cabbage to cover the meat mixture.
Pour the family sized can of tomato soup over the top of the cabbage to cover completely. Reserve the smaller can to add additional soup while baking in the oven.
Add salt and pepper over the top.
Cover with aluminum foil.
Place pan on top of a cookie sheet and put in a 375 preheated oven.
Cook for approximately 1 hour 45 minutes to 2 hours.