Mary Howard, of Beulah, crafted a 10-year-old Traverse magazine recipe to fit her own tastes and said everyone else likes it, too. She said it freezes well. "If you like cabbage rolls, it's for you," she said. She often triples the amount of cabbage called for here, and uses either all diced tomatoes or half tomato soup and half canned tomatoes to cut down on the sweetness.
Golumbki Soup
3 lbs. ground beef, sauteed and drained
1 extra large cabbage (5-6 cups, cut in 1-inch squares)
2 large onions, chopped fine and sauteed
1/2 T. white pepper
2 T. garlic
2 T. chicken base or bouillon
2 T. beef base or bouillon
2 c. uncooked long-grain rice
50 ozs. tomato soup/canned tomatoes
Simmer all ingredients until rice is cooked, about 40 minutes. Add a pinch more water and seasoning to taste. Makes about three gallons.
We'll send you a Record-Eagle "We've got you covered" apron if you send us a recipe, along with your name, mailing address, phone number and some details on you, where you got the recipe and the reactions it gets, to: Recipe of the Week, Record-Eagle, 120 W. Front St., Traverse City, MI 49685; fax (231) 946-8632; or e-mail jtaylor@record-eagle.com.
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