Gwampkis

By moddie2bert

This recipe was taught to me many years ago by a dear friend, who called them "gwampkis", which she said is a Polish name for these stuffed cabbages. My friend has since passed away and every time I make these I can't help remembering her and it makes smile. These have always been a big hit, not only with my husband, but with children and adults when I take them to various events and functions. Enjoy!

Ingredients

• 1/4 pound salt pork, chopped small
• 2 medium to large onions, chopped small
• 2 eggs, beaten
• 2 pounds hamburg
• 1 pound ground pork
• 1 pound cooked rice
• 1/2 cup butter, melted
• 1 large can crushed tomatoes
• a large cabbage

Preparation

Step 1

Cut the core out of cabbage, and par-boil cabbage 10 to 15 minutes. Sauté salt pork and onion, for about 5 minutes. In large bowl, mix together, salt pork mixture, hamburg, ground pork, eggs and rice. After cabbage has been par-boiled and cool enough to handle, peel the leaves off. Starting with the larger leaves, place good-sized portions of meat/rice mixture in leaves; tucking and rolling, to form stuffed cabbages. Do this until all meat/rice mixture has been used. Place cabbage rolls in a large roasting pan. Pour crushed tomatoes over top, add melted butter, and if any extra leaves are left-over, lay them on top. Cover; bake at 350°F for 3 hours.