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Grandma's Stuffed Cabbage Came Out Delish - Here's the Recipe

Your grandmother's recipe is probably from Hungary...I'm still researching my mother's side...and seems that her father may have come near the Hungarian border...the borders have been changed SO many times over the past 100 yrs. White sauces made from cream are usually in Hungarian recipes. I know the Polish use sour cream a lot though.

Oct 20, 2007
PrincessPolish in Home Cooking

Grandma's Stuffed Cabbage Came Out Delish - Here's the Recipe

Ok, to all these replies here....my mother's side is straight from Poland, and my father's side is straight from Slovakia. So, my mother's side (Polish) calls stuffed cabbage golumbke (proper spelling)...pronounced go-ump-ky. My father's side (Slovak) calls stuffed cabbage - holupke (proper spelling)...pronounced ho-lup-ky. I'm believing that hulooshkee IS the Jewish-Yiddish-Slovak pronounciation. Aside from all this...hasn't ANY1 used diced salt pork and a lot more onions (and canned stewed tomatoes) in their recipes?? Gotta tell you...my mom only uses this particular recipe and it is the BEST I've ever had. Sautee 4 onions chopped in diced salt pork (I use 2 packages of salt pork to 1 head of cabbage)...put entire pan of that (including drippings) in the mixture...you can even add ground pork and ground veal with the ground beef. Layer the skin portion of the salt pork on the very top of the cabbage pot (the BEST to use for this recipe is a crockpot on LOW all darn day or all night long). You usually need to use more than a crockpot for a large head of cabbage. Using the crockpot allows the steam to cook the entire pot and baste & makes the cabbage soft enough to eat with a fork alone....make sure there is enough tomatoe/water in the crock to cover all the sides of the cabbage up to the top.

Oct 20, 2007
PrincessPolish in Home Cooking