i need a recipe for glunkies (stuffed cabage ) ben looking all over the web with no luck?

Question

if some one has this recipe would they be kind enough to share it . if your not comfortable posting it on here your welcom to send it to my email

i love the idea of freezing the head of cabage ,simply briliant

Answer 1

I'm sorry do you mean Golubki?

2 lb lean Ground Beef
1/2 c Rice uncooked
1 medium Onion Diced
1 Green Pepper Diced
2 Eggs
1 large head Cabbage
2 qt Tomato Juice

PREPARE THE CABBAGE LEAVES: The Old timers would freeze the head
solid, then peel the leaves from the head as they thawed. The best
way I've found is to cut the core out with a knife, then put the
hole-where-the-core-was, side down in a steamer over boiling water.
Let it sit for about 10 minutes and remove. Several layers of the
outer leaves should be soft enough to remove from the head. When
you've removed as many as you can, return the head to the steamer to
soften more leaves. Take a sharp knife and remove as much of the
central vein as you can. FILLING: Mix all the other ingredients
together in a bowl. Work it with your hands until the eggs and other
ingredients except the tomato juice are thoroughly mixed into the
meat. Now, take a glob of mixture and set it in the hollow of a
deveined leaf, with the end that was near the core towards you. Fold
the end nearest you over the mix. Fold the left side over the mix and
then the right side. Roll it up so that the "seam" is on the bottom.
Place in the pan seam side down and continue with the other leaves. *
When you've made the last cabbage roll, pour in the tomato juice to
cover. Bring to a boil then simmer for AT LEAST an hour. Serve in a
bowl with the juice, although these, like spaghetti are better the 2nd
day.

Answer 2

I LOVE stuffed cabbage! Here's how I do mine:
Make up some meatloaf--don't cook it. Instead, roll a large spoonful in each softened cabbage leaf. Put these close together into a roasting pan. Take a can or two (depending on how many rolls you make) of tomato soup and spoon a little over each roll and add a small amount of water or tomato juice. Cover and bake at 325 until done. I usually turn my rolls over part way through the cooking to be sure the entire roll is covered in sauce. Plate them up and pour the resulting sauce over the rolls. Enjoy. This probably doesn't sound so great when you're reading the recipe, but they really are delicious.

Answer 3

OK--here ya go! You'll need:
1- 1/2 lbs. LEAN ground beef
1 Pkg. Onion soup mix
approx 3/4 C. (uncooked) Minute Rice
1 egg
1 Small can tomato sauce
1 Reg. size can tomato soup
1 Head of Cabbage
1 can or Jar of Sauerkraut

Cut the end off cabbage and slightly (and carefully) separate the leaves a little bit. Place in boiling water for just long enough to be slightly tender and bendable. Remove and cool.

Mix the ground beef, soup mix, egg, Minute Rice, about 1/3rd can of the tomato sauce, and 1/4 C.of the tomato soup all together well. Carefully remove each cabbage leaf, lay on a plate and spoon about 2 to 3 tbl. spoons into each leaf. Roll up, just like you roll up burritos (folding in ends after the first complete roll). Place in rows in a 9 x 11 inch baking pan. Mix the remaining tomato sauce AND tomato soup together and pour over your cabbage rolls. Top the entire thing with the sauerkraut. Place in 350 - 375 degree oven (uncovered) for about 45 minutes. Test for doneness by cutting into one of the cabbage rolls in the middle. If still a little pink, and if sauerkraut seems to be getting dark (or looking burnt) cover with aluminum foil and bake an additional 15 minutes. Test again--they should be done. ENJOY! Hope this is a help to you. If you'd like you can e-mail me back and let me know how they turned out---I come from a long line of German families.

Answer 4

Cabbage Roll Ups

Steam cabbage leaves - 5 min.
Combine:
1 lb. hamburger
1 egg
1/2 c. diced onion
2 T. melted butter
1/2 c. grated cheese or 1" velveeta
3/4 c. raw rice
2 t. salt
1/2 t. pepper
2 lg. cans tomatoes or use tomato juice
or 8 oz. tomato sauce

Use enough juice to cover. They soak up a lot during cooking. Shape meat mixture the size of an egg - roll in cabbage leaf. Hold with toothpicks. Cook 2 hours at 350 degrees. Serve with lime jello with pears, maybe a roll.

Answer 5

i just boil the cabbage till it's soft and seperate the leaves. cut the hard rib out of it.
season meat like you do a meat loaf.
roll buritto style and bake with tomato sauce on it.

yummmmm

Answer 6

Food Network offers all of these things. Check them out.

Answer 7

well, I didn't think of making a link (duhr) but go to Foodtv.com and type in stuffed cabbage.
you'll get tons!!!

YUM YUM !!
Good luck!

Answer 8

http://allrecipes.com/Recipe/Stuffed-Cabbage-2/Detail.aspx