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John's Gołąbki
Nb persons: 10
Yield: 3 rolls
Preparation time: 2 hrs
Total time: 5 hrs
Source: John Sierota
| Poland Meats Beef Cabbage Pork Veal Braising Fall Winter (Polish, stuffed cabbage rolls) Golabki (pronounced ga-WUMP-kee) means "little pigeons" in Polish and is a reference to their size and shape. These stuffed cabbage rolls simmered in a tomato sauce are popular throughout Eastern Europe. In Russia, where they are known as golubtsy. In Ukraine they are called holubtsi. Hungarians refer to them as töltött káposzta Ingredients | |
| 3 med | Green cabbage, core removed |
| 1 med | Onion, minced, red or sweet onion |
| 2 lbs | Ground beef, ground chuck is best |
| 1 lbs | Ground pork |
| 1 lbs | Ground veal |
| 2.5 cups | Rice, cooked to pkg directions, wheat better than white |
| 4 large | Eggs, beaten |
| 2 cans | Tomato sauce |
| 2 cups | chicken stock |
| 2 cans | Tomato diced |
| 2 cans | Tomato stewed |
| 1 can | sauerkraut, can or jar |
| 2 tbs | Butter |
| 2 tsp | Thyme |
| 2 tsp | Garlic, minced |
| Salt, to taste | |
| pepper, to taste | |
Remove large, whole leaves carefully from the outside of the head of cabbage. You will need 40-41 leaves for this recipe.
Save the remainder of the cabbage heat for another recipe. Bring a large pot of salted water to a boil over high heat.
Add the cabbage leaves to the boiling water and blanch them for 3-5 minutes, or until they are wilted.
Remove the leaves to a colander and rinse them with cold water to stop the cooking process.
Trim or lightly pound the large vein on the back of each leaf to make it flush with the surface of the leaf.
Preheat oven to 350°F.
Heat the butter in a skillet over medium flame and sauté the onion until translucent but not browned.
Remove to a large bowl and cool.
Add the ground meats, rice, egg, thyme, garlic, salt and pepper to the sautéed onions and mix well.
Lay a cabbage leaf out on a work surface,
vein-side down, and put about 1/4 cup of meat filling in the middle. Fold the bottom of the leaf up over the filling,
then fold each side in.
Roll the leaf up loosely over the filling like an eggroll. Do not roll up the cabbage rolls too tightly, ase the rice will
expand as it cooks.
Set aside and complete with rest of leaves until the filling is used up. Mix the tomato sauce, diced tomatoes,
stewed tomatoes, garlic, stock, salt and pepper together.
Place about 1/4 cup of the sauce on the bottom of a large casserole or baking dish. Cover the bottom layer of cabbage
leaves with sourcrout, before layering the cabbage rolls.
Place all of the cabbage rolls, seam-side-down, tightly into the dish. Pour remaining sauce over the rolls.
Cover, place in the oven and bake for 1 1/2 to 2 hours. Add water or stock to the dish as needed to keep it from
drying out (the rice will soak up liquid as it cooks).
Serve hot from the dish, topped with a little sour cream.
Variations
Jewish Holishkes: eliminate the pork and use all beef or a mixture of beef and veal.
Add 1/4 cup brown sugar and 3-4 tablespoons of lemon juice to the tomato sauce give it a sweet-sour flavor.
You do not have to use all three types of meat, but do try to use a mixture of beef and pork.
Season the meat mixture as you like.
A little horseradish makes a nice addition. Sometimes one or two grated carrots are added to the meat filling.
The rice can be half-cooked first if you like. Substitute chopped tomatoes for the tomato sauce if you like.
You might need a little more water. Add a little dill to the meat filling or the tomato sauce.
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