Cabbage Rolls/Golabki

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Cabbage Rolls/Golabki
Golabki translates literally as “little pigeons.” Once these cabbage rolls are nestled in a casserole dish, it isn’t hard to see where they got their name!

Ingredients

Filling:
        1/3 c. uncooked white or brown rice or pearl barley
        ½ lb. ground beef; ¼ lb. ground pork
        1 egg, lightly beaten; 1 medium onion, chopped
        ½ tsp. oregano; ½ tsp. dried parsley flakes
        ½ tsp. basil; ½ tsp. salt; ¼ tsp. pepper.
Wrapping:
1 small head cabbage
Sauce:
        1 6-oz. can tomato paste; 1 tbsp. all-purpose flour
        1½ tsp. sugar; ½ tsp. pepper
        ½ tsp. oregano; ½ tsp. dried parsley flakes
        ½ tsp. basil; pinch of cayenne pepper (optional)
        1 clove garlic, minced; 1 12-oz. can tomato or cocktail vegetable juice

        1½ tsp. olive or vegetable oil.

Instructions

 1. Cook rice or barley according to directions on package.


2. In a large mixing bowl, combine cooked rice or barley, ground beef, pork, egg, half of the chopped onion, oregano, parsley, basil, salt, and pepper and mix well. 

3. Core and wash the cabbage and place in a large kettle of boiling, salted water for 10 minutes, or until outer leaves become tender. Carefully remove cabbage from water with tongs, cool a bit, and pull off the tender outer leaves without tearing them. When you reach a layer of crisp leaves, return cabbage to boiling water until leaves become tender. Repeat this process until you have pulled off 10 to 15 whole cabbage leaves.

4. In a mixing bowl, combine tomato paste, flour, sugar, remaining onion, pepper, oregano, parsley, basil, cayenne, and garlic. Mix well. Add tomato juice, a little at a time, and stir until smooth. Continue stirring and add the oil.

5. Cut large cabbage leaves lengthwise on both sides of heavy center vein and discard vein. You should end up with about 20 cabbage wrappings.

6. Place 1 tbsp. filling at one end of a cabbage leaf. Roll up leaf and bend slightly to form a crescent-shaped roll. Repeat with remaining leaves and filling.

7. Preheat oven to 375°F.

8. Put ½ c. sauce into a deep casserole dish with a lid.

9. Place cabbage rolls side by side in the dish, making sure they fit together tightly. Make two layers of rolls, pouring a little more sauce between layers. (Do not fill casserole dish more than halfway up the sides.) Pour remaining sauce over the top.

10. Cover casserole dish tightly. Place dish on the middle oven rack and bake for 30 minutes.

11. Uncover dish and bake 20 to 25 minutes more.

12. Serve from the casserole dish, spooning plenty of sauce over each helping.

Food: Cabbage Rolls/Golabki

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