GOLABKI/STUFFED
CABBAGE ROLLS
- · 1-Head Cabbage
- · 2-TBS Vinegar
- · 1-TBS salt
- · 1-1/2 Pounds Ground Beef (or mix 1 Pound Ground Beef and 1/2 Pound Ground Pork)
- · 1-Onion chopped
- · 1-Clove Garlic minced
- · 1/4 Cup long grain rice (uncooked)
- · Salt and Pepper to taste
- · 1-TBS Brown Sugar
- · 1-14.5oz Can Diced Tomatoes
- · 1-15 oz Can Tomato Sauce
Oven
350 degrees.
Bring
a large pot of water to a boil. Add
vinegar and salt to pot. Cut a circle
around the core of the cabbage. Place
cabbage in boiling water for 3-4 minutes.
Bring cabbage out of the water and gently remove the outer leaves. Remove leaves that are tender. Place cabbage back in water to soften more
leaves. Let leaves dry on a lint free towel or paper towel.
While
pot is coming to a boil:
Sauté
onion and garlic until soft and fragrant. Let cool.
Mix
ground meat, uncooked rice, onion/garlic, salt and pepper. Set aside.
Mix
Brown Sugar, Tomatoes and Tomato Sauce. Pour
a layer of sauce in the bottom of a heavy Dutch oven. (Our LeCrueset round
Dutch oven's work well).
When
all the leaves are ready it is time to stuff the Leaves:
Place
approximately 2 TBS of the meat in each leave.
Fold in sides and then roll.
Place seam side down in the Dutch oven.
When
a layer is complete pour a small amount of sauce on the layer and add the next
layer of rolls. When complete, pour
remaining sauce on top, cover Dutch oven and place on stove for a few minutes
to bring the sauce to a boil. Place
Dutch oven in oven and bake for 50-60 minutes. If you like peas add frozen or
fresh peas in the last 25-30 minutes of cook time. Let cool 15 minutes before
serving. Great with mashed potatoes.
