Stuffed Cabbage - Golabki
This recipe is from Chef Tad & the Polish cooking class that I attend monthly. We made these along with sweet cheese crepes that I posted earlier. This is a simple recipe and when I make them again I will adjust with some seasoning to my liking and change them up just a little.
1 - 2 mediumcabbage head
1 crice, uncooked
4 tspsalt (divided)
3 tspblack pepper
1 mediumonion, finely chopped
2 - 3 clovegarlic, finely chopped
2 lbbeef, lean ground
1 lbground pork
8 oztomato sauce
2 - 3 tspbrown sugar
How to Make Stuffed Cabbage - Golabki
- Bring a large pot of water to boil. Meanwhile, par cook rice in 1 tsp salt and 1 cup of water until is absorbed. Remove from heat and uncover. Core cabbage & carefully place in boiling water. Remove leaves with a fork or tongs as they blanche and lace in colander to drain and cool. You should get 20 or more leaves. Any extra cabbage leftover (small leaves and such) can be cut up and placed in the bottom of pot you will be cooking them in.
- Combine pork, beef, onion, garlic, salt & pepper and mix well. Place a small amount of meat mixture at the base of the cabbage leaf, approx. 1/3 of a cup give or take a little. Roll till bottom edge nearly covers the meat mixture and then fold in the sides and continue rolling and place the seam-side down into the cooking pot.
- Continue until all the leaves are stuffed. If you have any extra meat you can roll into balls and place on top of the stuffed cabbage. Sprinkle the brown sugar and pour tomato sauce over al stuffed cabbages. Pour 2 - 4 cups of cabbage water over top. Bring to a boil and then reduce heat to a simmer, cover and cook for 1 hour.