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LOCATION: Recipes >> Cabbage Casserole Recipes >> Stuffed Cabbage 23

Print this Recipe    Stuffed Cabbage 23

Golabki or Cabbage Rolls
Serves: 8-10

1 head of white cabbage or 2 heads of green cabbage
6 oz of rice
4 Tbsp of butter or margarine
1 large onion, chopped
10 oz ground pork, veal or beef
Salt and pepper
1 egg

2 Tbsp of butter or margarine
2 Tbsp of flour
2 lbs of canned tomatoes
1 clove garlic, crushed
1/2 cup chicken stock
1 tsp chopped fresh thyme or 1/2 tsp dried thyme
Pinch sugar
Salt and pepper
2 Tbsp tomato paste
4 Tbsp of chopped parsley

Cut the core out of the cabbage completely. Place cabbage in
boiling salted water and cook for 15-20 minutes for green cabbage
and 25-30 minutes for white cabbage. Remove and drain in a colander
or on paper towels and leave to cool.

Cook the rice in boiling salted water for about 10 minutes or until
almost tender. Drain and rinse under hot water to remove the starch.
Leave in a colander and make five or six wells with the handle of
a wooden spoon to allow the rice to drain thoroughly. Leave to dry.
3. Melt 4 Tbsp of butter or margarine in a large frying pan and
cook the onion for about 3 minutes, or until slightly softened.
Add the meat and cook slowly just until the meat loses its pink
color. Break the meat up with fork as it cooks. Add salt, pepper,
rice and egg and set aside to cool. Separate the cabbage leaves
and trim down the spines with a small, sharp knife. Place all the
leaves out on a clean work surface and divide the filling evenly
among all the leaves. To roll up, fold in the sides around the
filling and roll up from the thick end to the thin end. Place all
the cabbage rolls tightly into the casserole. It may be necessary
to have two layers of rolls and possibly three. Pour water into
the casserole to come about half way up the rolls. Cover the
casserole tightly and cook in a preheated 375 F oven for 30 minutes.

To prepare the sauce, put 2 Tbsp butter or margarine in a heavy
based pan and stir in the flour. Cook for 1-2 minutes and add all
the remaining ingredients except the chopped parsley. Bring to
the boil, stirring continuously. Partially cover the pan and cook
for 20 minutes over low heat. Break up the tomatoes with a fork
as the sauce cooks. Check the level of liquid in the casserole.
Pour away all but 1/2 cup. Pour on the tomato sauce and cook,
uncovered, for a further 20 minutes, or until the cabbage is tender.
Sprinkle with chopped parsley before serving.


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