Stuffed Cabbage Rolls - Golabki
Some people like to use spaghetti sauce instead of stewed tomatoes; this depends on your individual taste! Also, if you like it more spicy, add some diced jalapenos to the ground beef. That is not traditional but it is very yummy!
My mother has been making these for as long as I can remember. She still has the strength to roll up her sleeves and whip these out without breaking a sweat! I hope you enjoy!
1 1/2 lbground beef
1 jar(s)stewed tomatoes
1onions, yellow, medium
1green or red bell pepper, small
2 1/2 cwater
1 can(s)tomato sauce
2 Tbspsalted butter
·salt and pepper to taste
1/4 cparsley, chopped
How to Make Stuffed Cabbage Rolls - Golabki
- Dice onion and green/red pepper. Saute until transluscent.
- Spice beef with salt, pepper and parsley. Add ground beef to onion and pepper. When beef is nice and browned, take off heat, drain off the fat, and let the mixture cool. Transfer to big bowl to cool enough so it will be comfortable to work with your fingers.
- Prepare rice with 2 cups of the water, and all the milk and butter. Cook down until rice is mushy and still a little wet. Mix rice together with beef. Set aside to cool.
- In a small pot, warm the tomatoes, breaking them up with a slotted spoon. Add 1/2 c milk, 1/2 can tomato sauce, 1/2 cup water, then cover and simmer until tomatoes are really mushy.
- Boil cabbage head in big pot with slightly salted water. Boil for about 15 minutes; you want the cabbage soft, yet firm. Take cabbage out of pot and put it on a plate set in your sink. Run cold water over it for about 2 minutes. Turn it over to get out excess water. Set to the side to cool.
- While you are waiting for everything to cool, take a seat and watch a movie. Or, take a catnap.
- When cabbage, rice and beef are cool enough to touch and work with, start to peel leaves off the cabbage; try to keep leaves in tact (some will rip; its OK, don't worry!)
- Spread some stewed tomatos and tomato juice on bottom of casserole pan.
- Spoon rice and beef mixture into the middle of a cabbage leaf. Fold bottom over the mixture, fold in the sides, and roll it up (like wrapping a present, kind of). Set in casserole dish with folded end down.
- Repeat until you have used up the ingredients, or your pan is full! If the cabbage is too soft, or rips, just set down a few leaves on top of each other to roll up into one roll.
- Cover your rolls with the remaining stewed tomatos and tomato sauce. Cover the pan, bake at 375* for 35 minutes. Remove from oven and let rest for at least 2 hours for the best taste; eating these right away will just taste hot without the maximum flavor. ENJOY!