Good morning here we will give you a recipe polish stuffed cabbage rolls (gołąbki) or stuffed green peppers which is delicious The way preparing it is very easy. You just need to be careful to get results from polish stuffed cabbage rolls (gołąbki) or stuffed green peppers which has aroma and taste that can evoke our tastes.

So that the result of polish stuffed cabbage rolls (gołąbki) or stuffed green peppers, what needs to be done is first from the type of material, then selection of fresh and good ingredients, to how to make and serving it. No need doubt if want to prepare polish stuffed cabbage rolls (gołąbki) or stuffed green peppers delicious as long as you know the tricks and how to make this dish you can be treat very special.

Ingredients and seasonings used in make

1. Use 2 lbs ground beef
2. Prepare 1 cup rice, cooked as directed the day before (about 3 cups cooked rice)
3. Take 2 eggs
4. Prepare 2 medium onions, chopped fine
5. Prepare 6 tablespoons butter divided
6. Use 1 medium cabbage or 6 large green peppers, cut in half-lengthwise
7. Use 2 teaspoons Montreal Steak Seasoning (or other garlic seasoning salt)
8. Use 1 and 1/2 teaspoons dried thyme, divided
9. Prepare Salt and pepper to taste
10. Prepare 2 cans Campbells Cream of Tomato Soup
11. Take 2 cans petite diced tomatoes

Just follow a few easy steps and you'll have perfectly Polish cabbage rolls. Start making the golabki by first half-cooking the rice, followed by boiling the cabbage in salty hot water. Once the cabbage has cooled down, separate the leaves and keep them ready for forming the golabeks. Pin it Separate the cabbage leaves!

Instructions to make Polish Stuffed Cabbage Rolls (Gołąbki) or Stuffed Green Peppers:

2. Remove core from whole of cabbage with sharp knife. Scald the cabbage in boiling, salted water.
3. Remove a few leaves at a time as they wilt. Cool before using. Chop remaining cabbage.
4. Sauté onions in butter until transparent. Set aside 1/3 of the onions.
5. Heat oven to 350 degrees.
6. Filling: Combine ground beef, eggs, rice, 2/3rds of the onions, 2 teaspoons Montreal Steak seasoning, 1 teaspoon thyme and additional salt and pepper to taste. Spread each leaf with about 1/3 cup of filling.
7. Fold opposite sides, starting with one of the open ends. Set aside. Continue until filling is used up.
8. Sauce: Combine tomato soup and petite diced tomatoes. Stir in 1/2 teaspoon thyme.
9. Note: If using green peppers, scald until wilted in boiling salted water. This takes out any bitterness and makes the peppers more tender. Allow peppers to cool.
10. Sauté remaining cabbage with onion until cabbage is wilted. Spoon cabbage and onions into bottom of baking dish or Dutch oven. Place Stuffed cabbages or stuffed peppers on top. Spoon about half the sauce over top and bake for 1 hour covered. Remove top and bake for additional 1/2 hour.
11. Add milk to remaining sauce. Heat and serve on the side with mashed potatoes.
12. Suggestion: Add about 2 tablespoons minced dill and 2 tablespoons minced chives to mashed potatoes.
13. Done and ready to serve!

Gently boil cabbage until leaves of cabbage soften and become pliable. Remove from stove and drain water from the pot. Set aside and allow cabbage head to cool. Once cabbage is cooled, remove the leafs from the cabbage head. Take a paring knife and cut the lower portion of the "vein" from the leaf.

relatives or to be ideas in do culinary business. Good luck!