A very tasty Polish dish that your Babcia would approve. A southern datil twist to a very hearty Eastern European meal. The recipe makes around 35 of them. Why so many? This recipe is a labor of love and they freeze very well. It will take around 4 hours to make.

The Tomato Sauce:

2 tbps Olive oil

2 large Vidalia onions diced

8 oz Sliced Baby bella mushrooms (chop fine)

8 cloves Garlic minced

16 oz Budweisser

1 bottle Dat’l Hook Ya green label

28 oz can Crushed tomato

2 (28 oz) can Tomato sauce

5 strips Bacon chopped

The Filling:

2 head Cabbage

3 pounds Ground Chuck

3 pounds Ground Pork

2 tbsp Dat’l Hook Ya blackened seasoning

4 cups of cooked Basmati rice

3 Eggs

2 (32 oz) chicken broth

Heat a large skillet to medium heat add olive oil and cook onions, mushroom and bacon. Cook until the onion is clear. Add in the garlic and cook 1 min. Add the Budweiser and reduce to a low simmer. Cook until most liquid is reduced. Place half of this into a large pot, save the other half for the meat filling. In the pot with the onion and mushroom add the crushed tomato, tomato sauce and Dat’l Hook Ya sauce. Simmer on low heat covered for 1.5 hours stirring every 10 min.

Bring a large pot of water to a boil that can hold both heads of cabbage. Core the cabbage as this makes it easier to take the leaves off later. Place the cabbage into boiling water for 15 min. Remove and let it cool. Once its cool, carefully remove as many leaves as you can and set aside.

While the sauce is simmering, preheat an oven to 350 degrees. Cook rice per the instructions on the bag to yield 4 cups. Mix the meats, eggs, the remaining half of the mushroom onion mix, rice, and blackened seasoning. Do not use the first dark green leaves, set them aside. Take a cabbage leaf cup side up and fill 1/3 with the meat mix (Pack the meat mix in your hands to make sure meat holds together) . Fold the two ends inward and then roll the leaf until closed. You will get it after doing a few. Into a large disposable aluminum pan (for this recipe you will need 2), add one layer of cabbage leaves to pan (this will protect the gołąbki from drying out) then add in the gołąbki and once the pan is full, fill to about 1/2inch deep with chicken broth (if you run out of broth you can add water to it). Cover with aluminum foil tightly. This is required to steam the cabbage. Cook at 350 for 1.5 hours. Remove from oven and add some of the chicken broth to the tomato sauce for flavor and to thin it out. Tip: Do not cook the gołąbki in the tomato sauce as the acid in the tomato sauce keeps the cabbage from cooking. Once you remove the chicken broth that you do not need, add the tomato sauce to the pans. Place back in oven for 10 min. Remove and serve. These are so good and sure to fill you up!