Smoked Stuffed Cabbage (Golumpki)
This is one of my childhood favorites with a smoky twist. Growing up in PA we called these pigs in the blanket, it was our comfort food
These are great alone but pair well with Kielbasa, which we are doing today. This recipe is fairly easy if you follow the steps in the video, below is a recap.
· 1 lb. Ground Pork
· 1.5 lb. Ground Chuck
· 1 ½ Cup Cooked Rice
· 1 Medium Onion Diced
· 1 ½ tsp Granulated Garlic Powder
· 1 28 oz. Can of Diced Tomatoes
· 1 28 oz. Can of Tomato Sauce
· 1 tsp of Black Pepper
· 1 ½ tsp salt
· 1 ½ Paprika
· 1 tsp Vegeta (Eastern European Spice)
· 1 Large Head of Cabbage
I started by mixing all of the ingredients above in a large bowl (except cabbage). It needs to be combined well, like you were making a meatloaf.
Once combined, cover and place in the refrigerator and prep the head of cabbage.
Start by filling a stock pot half full with water and bring to a boil. Take the head of cabbage and remove any less than desirable leaves, reserve these for later.
Carefully remove the stem “core “of the cabbage using a knife, you want to remove as much as possible. Once your water is boiling place the head of cabbage core side down into the water.
After only a few minutes the layers of cabbage leaves will begin to release. I used a pair of tongs to carefully remove the leaves without tearing. Repeat this step until the cabbage is completely gone.
Place the leaves on a platter to cool before rolling. I took and aluminum half pan and covered the bottom with the leaves I removed at the beginning.
Take a single cabbage leaf cut a V shape in the spine of the leaf. Measure ¼ cup of your mixture and place in the cabbage, opposite end of where you made your cut. Roll up the cabbage folding in the leaves, like an egg roll. Place the rolled cabbage seam side down in the pan.
Repeat this process until all the filling is gone.
Once I completed rolling up the cabbage I covered them with a half a can of the diced tomatoes and half a can of the tomato sauce.
I smoked the cabbage for 1 hour uncovered and then covered them with foil until the internal temperature reached 165 degrees in the cabbage about another hour. I ran my smoker at 270 degrees.
Once temp is met remove from pan and serve!
Get you some!
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