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My grandmother came to America in 1900 from Galicia, which later became Poland. She was my fancy grandma, very different from my grandmother from Naples.
My Polish grandma had beautiful Austrian cut crystal and hand blown perfume decanters that I cherish. She wore a French perfume called Shalimar and had a beautiful fur coat. She also cooked very different foods – there were no Spaghetti and Meatballs in her kitchen, instead it was Pierogi, Kielbasa and Golumpki.
Today, I called my brother John and asked him how to make stuffed cabbage. He is a great cook and I often consult with him on a recipe. He told me he didn’t make Stuffed Cabbage ‘Golumpki’ anymore, he used the same ingredients to make a thick soup. This is his recipe… it’s off the chain. Super delicious. The best part is that its EASY… Stuffed Cabbage used to take hours… this is bubbling in the pot in 20 minutes.
Cabbage Roll Stew
Author: Susan Maria Leach, Before & After
- 1 large onion, chopped
- 1 garlic clove, finely chopped
- 2 medium carrots, grated
- 2 tablespoons butter
- 1¼ pounds ’meatloaf mix’ beef pork combination
- 2 tablespoons regular or ‘sweet’ paprika (not smoked or hot varieties)
- One 28 ounce can tomato sauce
- One 32 ounce carton chicken broth
- One envelope Lipton Onion Soup Mix
- 1 small green cabbage, core removed and sliced
- Kosher salt and lots of freshly ground pepper
- One 16 ounce package sauerkraut, drained
- ½ cup sour cream for garnish
- Sauté the onion garlic and carrot in the butter in a large Dutch oven over medium high heat until very soft and tender.
- Add the meat and cook until well browned, breaking up with a wooden spoon.
- Add the tomato sauce, broth, soup mix and cabbage. Bring to a boil, cover, reduce heat and simmer until cabbage is very tender, 35 to 45 minutes.
- Add the sauerkraut and cook an additional 20 minutes.
- Season with salt if needed and black pepper to taste.
- Ladle into bowls and serve with sour cream.