Every holiday I cook lots of food and when it comes time to eat I usually have no interest in the food. Well, except for the dessert. I'm just too worn out from planning, shopping, preparing, whatever. So, this year I have a new approach.
Some food taste better if you make them ahead and let them sit. Things like beef stew and chili are in this category of 'make-ahead'. Another food is stuffed cabbage.
I have not made stuffed cabbage, golabki in Polish, in more years than I can remember. I'm guessing at least 15 or more. My kids never liked them so I only made them for work parties at Thanksgiving time. This year, they are already made. And tonight, (Tuesday as I write this), I had them for dinner. One cabbage roll, mashed potatoes and sauerkraut-mushroom-tomato sauce. It was delicious. Just one item to be enjoyed all on its own.
I've placed the others in a tray to reheat on Friday. They should taste even better by then.
While the cabbage rolls were baking, I set my table with my Grandmother's china soup bowls and serving pieces.
This recipe for cabbage rolls makes twelve large rolls. I am not printing all the steps since most information is available online. But here is how I make mine:
Polish-Style Stuffed Cabbage Rolls -Golabki
In a very large bowl, add the tomatoes and crush by hand. Add the sauerkraut, mushrooms, and tomato soup and mix well.
Preheat the oven to 300°F. Using a large Dutch oven, place a layer of leftover cabbage leaves and any chopped cabbage in the bottom of pan. Cover with a layer of sauerkraut-tomato-mushroom mixture. Layer cabbage rolls on top, keeping them close together.
Cover with a layer of sauce.