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LOCATION: Recipes >> Cabbage Casserole Recipes >> Stuffed Cabbage 31

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Russian Goloobtsi

1 whole cabbage
1-1/4 lbs. ground beef
1 onion chopped fine
1 egg, beaten
1/2 cup cooked rice
1 tsp salt
1/4 tsp pepper
3 large carrots
oil for frying
sour cream, optional

In a pan large enough to accommodate a whole cabbage, put enough
water and bring to a boil. Immerse the whole cabbage and boil for
5 minutes. Remove from pan and when cool enough cut at core and
carefully detach the large and medium size leaves. Trim off hard
part near base of each leaf for easier rolling. (The rest of the
cabbage can be used in other recipes.) In frying pan heat 2 Tbsp.
oil and fry onion until light brown, stirring all the time to
prevent burning. Set aside. Put raw ground beef into bowl, add
fried onion, rice, egg, salt and pepper and mix well. In each
cabbage leaf put a generous portion of the meat filling (3 tablespoons
in the largest leaves) and roll up as follows: bring ends together
one over the other and then roll up. Lay it on the loose end while
you are making the others. When you have all the rolls made (do
not worry that they are different sizes), heat electric skillet to
340 F. and add enough oil to cover the surface. Fry rolls on both
sides a few minutes being careful not to burn the cabbage. Arrange
rolls in casserole or deep baking dish, spread carrots ( which have
been quartered and cut in 2 inch pieces) around the rolls and pour
warm sauce over them. Bake, covered, at 350F. for about 1 hour or
until bubbly and done. Serve with sour cream if desired.


15 oz can tomato sauce
6 oz can tomato paste
6 oz water
1/2 tsp salt
6 tsp sugar
1 large bayleaf, crushed

Mix together in small pan and heat.


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