Golompke (Beef and Cabbage Casserole)

We love this recipe and it’s a staple during colder weather. We do add extra spices for more flavour. This time we used one can of cream of bacon soup, one tomato soup and ground chicken instead of beef. It’s wonderful.

This reminded me and hubs of that San Francisco treat, with the coleslaw replacing the vermicelli. It had a nice crunch and overall was a good dish with some modifications in the way it's put together. I browned the ground beef and onions in a chef's pan while the rice cooked in a separate saucepan according to package instructions for 4 servings. I added seasoning which was lacking based on other reviews. A small palm full of herbs de provence, some crushed garlic, and dashes of salt and pepper. I drained the fat from the cooked meat, then added a 15 oz can of diced tomatoes and a 15 oz can of organic tomato sauce. No need for the can of water. Just added the cooked rice to the mixture, then tossed in the coleslaw. For a nice presentation, I placed a cabbage leaf on each plate and filled with the Golomke. In hindsight, I wish I would have added some caraway seeds. Maybe next time if I make it again.