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Golubtsy (Stuffed Cabbage Rolls With Meat)
Serves 6 as an entree.

1 firm head green or Savoy cabbage (about 3-4 pounds)
8 teaspoons salt
6 T. all-purpose flour
4 T. unsalted butter, in all
2 c. Chicken Consomme (canned or homemade)
3/4 c. sour cream
1/4 c. half-and-half
3 T. catsup or tomato sauce
2 T. finely chopped parsley or dill

Prepare the stuffing and reserve.

Cut off the cabbage stalk and remove the leaves one at a time.
Choose 12 undamaged leaves that are of about equal size. Cut out
the tough portion of the central rib at the bottom of each leaf
and pile the leaves in a wire basket.

In a large pot, bring 6 quarts of water to a boil, add the salt,
and drop the basket of leaves into the pot. Return to a boil, lower
the heat, and barely simmer the leaves for 3-5 minutes, or until
they are soft and pliable. Drain and place on cloth or paper towels
to dry.

Divide the stuffing into 12 heaps. Place one heap on each leaf,
pressing the stuffing a little to compact it. Fold two opposite
edges over the stuffing, then fold up the bottom of the leaf and
roll it toward the top, pressing lightly and shaping it with your
hands. Each roll should be about 4 inches long, 2 inches thick. If
the leaves are sufficiently pliable, you will not have to tie the
rolls, but if necessary, tie them with kitchen string.

Roll the golubtsy in flour and shake off the excess.

In a heavy skillet melt 3 T. of butter, add the cabbage rolls, and
saute for 3-4 minutes on each side, or until pale golden. Melt the
remaining T of butter in a Dutch oven or ovenproof casserole dish
large enough to hold all the rolls in one layer. However, if the
rolls must be arranged in two layers, be careful that they do not
come apart. Add the consomme and bring to a boil. Lower the heat,
cover and simmer for 20-25 minutes for the uncooked ground meat
and rice filling and 10-15 minutes for the cooked stuffing. Blend
the sour cream, half-and-half, and catsup, mix well, and pour over
the rolls. Simmer for 5-10 minutes more.

Arrange the cabbage rolls on a heated platter, cover with the sauce,
sprinkle with chopped parsley (or dill), and serve at once.

Variation: Stuffed Cabbage Rolls with Vegetables. Substitute 1
recipe of the Vegetable Stuffing for either of the ground meat and
rice stuffings.

Ground Meat and Rice Stuffing
(Nachinka iz Miasa i Risa dlia Ovoshchei)

2 T. unsalted butter
1 medium onion, finely chopped
3/4 lb. ground lean beef chuck
3/4 lb. ground pork
1 c. uncooked rice
2 T. finely chopped fresh dill or parsely
Freshly ground black pepper to taste
Salt to taste
1/2 c. ice water

In a small skillet, melt the butter, add the onion, and saute for
5-8 minutes, or until translucent. In a bowl, combine the onions
with the remaining ingredients, and mix well. Use to stuff cabbage
leaves, zucchini, eggplant, onions, and so on.

Variation: Cooked Ground Meat and Rice Stuffing for Vegetables

Substitute the following ingredients: for the ground raw meat,
substitute 1 1/2 lbs. ground cooked beef (it should contain 10-15
percent fat); for the raw rice, substitute 1 1/2 c. cooked rice;
use 1/2 c. chicken consomme (fresh or homemade) instead of ice
water. Follow the instructions above.

Vegetable Stuffing
(Nachinka iz Ovoshchei dlia Pertsa i Golubtsov)

3 medium carrots
6-8 ounces celery root
2 parsley roots
5-7 T. olive oil, in all
2 large onions, finely chopped
Salt to taste
Freshly ground pepper to taste

Scrape the carrots, celery and parsley roots, and cut into 1/4 inch
dice. In a heavy skillet, heat 1 1/2-2 T. of oil, add the carrots,
and saute slowly for about 15 minutes, or until half-cooked, stirring
often. In another skillet, saute the celery and parsley roots in
1 1/2-2 T. of oil for 15 minutes. Saute the onions until golden in
2-3 tablespoons of oil, stirring often. Combine the ingredients in
a bowl. add the salt and pepper and mix well. Use to stuff bell
peppers and cabbage leaves.


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