Cabbage Casserole Recipes: Stuffed Cabbage 07 by Recipe Cottage

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	Stuffed Cabbage 07

		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.