Stuffed Cabbage/Golabki
Serves: 6
Weldon Lockman
1 January 1970
Based on User reviews:
50
Spice
52
Sweetness
47
Sourness
43
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
2 medium
Cabbage (heads)1 cup
Water (boiling)3 cup
White Rice1
Salt3 tbsps
Butter3 cup
Ground Pork3 tbsps
All-Purpose Flour3 tbsps
Tomato PasteDirections:
1
Bring a large pot of water to boil
2
Immerse cabbage in the boiling water, boil for 3 to 5 minutes
3
Drain well
4
Remove the 10 largest leaves and cabbage and set aside
5
Reserve enough cabbage leaves to line the bottom of a large saucepan
6
Bring the 2 1/4 cups of water to a boil
7
Add rice and return water to a boil
8
Reduce heat to a simmer, cover rice and let cook until tender
9
Let rice cool
10
In a large skillet, brown the onion in the 3 tablespoons of butter or margarine
11
In a medium-sized mixing bowl, combine rice, onion, and raw pork
12
Season with salt and pepper
13
Divide the filling into 10 parts and spread evenly onto the 10 large cabbage leaves
14
Roll firmly, tucking the edges inside
15
Arrange a layer of the reserved cabbage leaves on the bottom of a saucepan and place the cabbage rolls over them
16
Place the mushrooms in the saucepan with the cabbage rolls
17
Add 1/4 cup boiling water to the saucepan, sprinkle with salt and let the cabbage rolls simmer over a medium heat until tender, approximately 30 minutes
18
If the water boils off, add more water while cooking
19
When the stuffed cabbage is tender, prepare the sauce
20
In a skillet, melt remaining butter or margarine and brown flour over a low heat
21
Dilute the roux with the remaining cabbage stock from the cabbage roll saucepan
22
Bring this mixture to a boil
23
Season with tomato paste
24
Pour the sauce over the stuffed cabbage immediately before serving