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Walleyehooker

Sarmas AKA Pigs in the blanket

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Made about 200+ of these yesterday. I have about 120 of them cooking today in a roaster and a crock pot and a friend of mine has a roaster with another 80+ in it.

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Sarmas are typically balls of hamburger and rice rolled up in a cabbage leaf. Could vary that with most anything you want.

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Heres the recipe

6# ground meat 1/2 pork and 1/2 ham. Some people will use hamburger but the ham gives most of the flavor.

1 1/2 cups of white rice

Garlic to taste

Sour cabbage heads

Mix meat,rice and garlic and roll up in cabbage leaves. Simmer for about 6+ hours or till rice is cooked and soft and then they are done.

I cool and bag these in zip locs or containers and freeze them for later use.

To make about 200+ we did about 5X the recipe and used 9 sour heads. You get about 25 leaves out of an average size sour head.

Some people also like to add some tomatoe soup or tomatoe juice to these for a little flavor and color.

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Halupki!!!

We usually use a mixture of pork and venison(i like the ham idea)

Sauce is half n half tomatoe soup and tomatoe sauce. One key I have noticed is getting enough salt and pepper in the stuffing...

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Kinda bored at work... looked up Halupki on wikapedia and was redirected to Golabki... pronounced ha-lup-ki around here... grin

------------------------------------------------------------

Gołąbki [ɡɔˈwɔmpki] (also known as Golumpki) is a cabbage roll common in Polish cuisine made from lightly boiled cabbage leaves wrapped around minced pork or beef, chopped onions, and rice or barley baked in a casserole dish in a tomato sauce.

Gołąbki is the plural of gołąbek, the diminutive of gołąb, meaning "pigeon", referring to the fist-sized or smaller roll's shape.

Gołąbki are often served during the Christmas season.[1][2] They are also a featured dish for family reunions amongst Polish Americans.[3]

In the 20th and 21st century United States, gołąbki have the reputation of being fatty and filling immigrant food,[2][4] much in the way gribenes are considered today.

Polish myth holds the Grand Duke of Lithuania and King of Poland Casimir IV Jagiellon fed his army with gołąbki before a key battle of the Thirteen Years' War outside of Marienburg Castle against the Teutonic Order, victory stemming from the strength of the hearty meal.

[edit] Other names

Main article: Cabbage roll

Gołąbki are also referred to as golumpki, golabki, golumpkies, golumpkis or gwumpki.[1][2][4] Similar variations are called holubky (Slovak), töltött káposzta (Hungarian), holubtsi (Ukrainian), golubtsy (Russian), balandėliai (Lithuanian), Kohlrouladen German (or sarma a Turkish loan-word, commonly applied to some Southern Slavic versions, particularly in the Carpathian and Balkan regions), kåldolmar (Sweden, from the Turkish dolma). In Yiddish, golumpki and holishkes or holep are very similar dishes.[5]

In the United States, the terms are commonly Anglicized by second- or third-generation Americans to "pigs in a blanket", "stuffed cabbage", "stuffed cabbage leaves", or "cabbage casserole".[

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Sour cabbage heads are fermented or like brined cabbage. Cut up it is called sour kraut. One of the only places I can find them in MPLS is bobs produce and they are kind of pricey. Most are imported from Canada.

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Most people I know that make these use fresh cabbage. Either freeze it and let thaw, or put in boiling water to soften the leaves as you take them off. Used to be a great video at Ironworld....

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Yes these are made a lot of different ways. Some people either cant find sour heads or dont want to pay the price for them or thats how they have always made them. I have also heard if you freeze cabbage and thaw it will soften the leaves and might try that and add sour kraut for some extra flavor.

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They say a few days is enough, never tried any less...

We use to do the boil and peel which works fine but it can get messy and dangerous...

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