Blind Pigeons

Names for food are fascinating.  The Poles call them Halubky, Betty Crocker titled them Stuffed Cabbage, as a child growing up in an ethnically rich area: NYC suburbs we heard other names, but Blind Pigeons stuck. 
By any name, as cabbage is coming out of the gardens, and cole slaws have sided many dinner plates, give the cabbage a front row ticket.  The tomato sauce tops off the colors with red highlights... oh so fashionable!

Halubky or Blind Pigeons
1 head cabbage, large
1 c cooked and cooled long grain rice
2 lb ground beef
1 small onion chopped fine
2 eggs
1/2 t salt
pepper to taste
1 large can pureed tomatoes
1 can condensed tomato soup
1 c water
Remove core of cabbage, then put into boiling water.   Boil 5 minutes or until leaves are limp.  Thoroughly mix the beef, onion, eggs, rice, salt and pepper.  Place approximately 1/4 c meat mixture on each cabbage leaf; fold the two opposite sides and roll starting with the thick edge.  In the bottom of a large pan, place some extra cabbage leaves, add cabbage rolls and cover with the remaining leaves.  Combine water with tomatoes and soup.  Pour over the top of the cabbage rolls.  Loosely cover with aluminum foil.  Bake at 350 for 2 hours.

1 comment:

  1. My Grandmother lived in PA in Dutch country and always made blind pigeons for us growing up. I didn't know the polish name for it and was never able to find a recipe that looked like hers. This is a perfect match, thank you so much for sharing :-)
    ~ Michelle


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