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Recipe

Golabki

  • Yield: 4 servings

Ingredients

  • 1 small whole white cabbage
  • 2 tablespoons butter
  • 1/2 pound ground pork
  • 1/2 pound ground beef chuck
  • Salt
  • Freshly ground black pepper
  • 1 cup chopped onions
  • 2 cups cooked, long-grain white rice
  • 1 egg
  • 1 teaspoon finely chopped parsley leaves
  • 1/4 cup water
  • For the sauce:
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 1 cup peeled, seeded and chopped tomatoes
  • 1 teaspoon chopped garlic
  • Pinch of sugar
  • Salt
  • Freshly ground black pepper
  • 1 cup chicken stock
  • 1/2 teaspoon dried thyme

Directions

  • Cut the cabbage in half lengthwise and remove the core. Peel a couple of the outer leaves away from the cabbage halves and discard. Bring a pot of salted water to a boil. Add the cabbage and cook for 20 minutes or until tender. Remove from the water and cool completely. Carefully divide into individual leaves (eight whole leaves are needed). Set aside.
  • In a large sauté pan, over medium heat, melt the butter. Add the meat. Season with salt and pepper. Brown the meat for 5 minutes. Add the onions. Season with salt and pepper. Continue to cook for 4 minutes, or until the onions are translucent. Remove from the heat and turn into a mixing bowl. Cool slightly. Stir in the rice, egg and parsley. Mix well. Season with salt and pepper.
  • Preheat the oven to 375 degrees F.
  • Place 1/2 cup of the meat and rice mixture in the center of each cabbage leaf. Roll up each leaf tightly. Place in a shallow baking pan, add the water and cover with foil. Bake for 30 minutes.
  • In a saucepan, over medium heat, melt the butter. Stir in the flour and cook for 4 minutes for a blonde roux. Stir in the tomatoes, garlic and sugar. Season with salt and pepper. Continue to cook for 2 minutes. Stir in the stock and the thyme. Bring the liquid to a boil, reduce to a simmer and continue to cook for 15 minutes or until the sauce coats the back of a spoon.
  • To serve, spoon the sauce in the center of each plate. Arrange two of the stuffed cabbage leaves in the center of the sauce.