Golabki (cabbage roll)

Method12 steps · about 2 hr 15 min

1. 1

   Step 1: Remove damaged outer cabbage (1 head) leaves and core the head. Bring enough separate cabbage water to a boil in a large pot and salt it lightly. Put the actual cored cabbage head in, cover and cook for about three minutes until the leaves soften enough to remove.

   Soften cabbage leaves for wrapping · 3 minUses 1 head cabbage, cored and able to provide 18 wrapping leaves · Enough water to submerge the cabbage head · Salt to lightly season cabbage boiling water

2. 2

   Step 2: Lift the actual blanched cabbage out and let it cool for about ten minutes until its leaves can be handled safely.

   Cool blanched cabbage until safe to handle · 10 minUses The actual softened cabbage

3. 3

   Step 3: Remove eighteen whole wrapping leaves from the actual softened cabbage, trimming out thick tough central ribs. Keep these actual leaves separately from the remaining cabbage.

   Uses The actual softened cabbage head

4. 4

   Step 4: Chop the remaining actual cabbage and spread it across the bottom of a casserole dish large enough for all eighteen rolls. Keep the actual trimmed wrapping leaves aside.

   Uses Only the remainder of the actual cabbage; keep the eighteen leaves aside

5. 5

   Step 5: Peel and chop the large onion (1 large). Melt all two tablespoons butter in a large skillet over medium-high heat, then cook all the actual chopped onion in it for five to ten minutes until tender.

   Soften chopped onion in butter · 10 minUses 2 tbs Butter · 1 large onion, chopped in step 5

6. 6

   Step 6: Take the actual cooked onion off the heat and let it cool for about five minutes before mixing with the raw meat.

   Cool cooked onion before raw-meat mixing · 5 minUses The complete actual cooked onion mixture

7. 7

   Step 7: Peel and finely chop garlic (1 tsp) to measure one teaspoon. Combine all the raw ground beef (1 lb), raw ground pork (1/2 lb), already-cooked rice (1½ cups), prepared garlic, teaspoon filling salt (1 tsp) and quarter-teaspoon filling pepper with the actual cooled cooked onion. Mix the complete filling thoroughly.

   Uses All actual cooled onion mixture · 1 lb Ground Beef · 1/2 lb Ground Pork · 1½ cups already-cooked rice · 1 tsp garlic, finely chopped in step 7 · 1 tsp salt for filling · ¼ tsp black pepper for filling

8. 8

   Step 8: Heat the oven to 350°F / 175°C.

9. 9

   Step 9: Put one portion of the actual filling on the first prepared cabbage leaf, using about half a cup if it fits but adjusting so the complete filling will be shared across all eighteen leaves. Fold in the sides and roll the actual leaf into an envelope around its filling.

   Uses One portion from the complete actual filling · The first actual wrapping leaf; keep the others ready

10. 10

    Step 10: Repeat with the remaining actual filling and trimmed leaves to make eighteen rolls, using all the filling and sharing it as needed. Place all actual rolls in the dish over the actual chopped cabbage. Season the assembled rolls with the separate extra salt and pepper to taste.

    Uses The first actual roll and the remaining actual filling/leaves · The actual chopped-cabbage-lined dish · Extra salt to season assembled rolls, to taste · Extra black pepper to season assembled rolls, to taste

11. 11

    Step 11: Whisk together all three ten-and-a-half-ounce tins CONDENSED tomato soup, both twelve-fluid-ounce tins tomato juice (2 tins) and all half a cup ketchup in a bowl. Pour this complete actual sauce over all the assembled cabbage rolls and cover the dish tightly with foil.

    Uses The complete actual assembled roll dish · 3 tins condensed tomato soup, 10.5 oz each (31.5 oz total) · 2 tins tomato juice, 12 US fl oz each (24 US fl oz total) · ½ cup ketchup

12. 12

    Step 12: Bake at 350°F / 175°C for about one hour until the cabbage is tender and the filling cooked through. Uncover for the last twenty to thirty minutes as the source directs. Check the centres of the thickest rolls reach at least 74°C / 165°F, continuing to bake if needed. Serve as nine portions of two rolls each with the actual pan sauce.

    Bake cabbage rolls until filling fully cooked · 60 minUses The complete actual covered casserole