"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Golabki (Stuffed Cabbage) Recipe

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Golabki (Stuffed Cabbage) image
Joan and Carolyn, 1966


This recipe for Golabki (Stuffed Cabbage), by , is from Muzynski Memories, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Joan Muzynski
Added: Friday, October 3, 2008


1 3 pound head of cabbage
1/4 c. butter or margarine
1 small onion, chopped
1 pound lean ground beef
1 1/2 pounds lean ground pork
1 1/2 c. cooked white rice
1 tsp. salt
1/4 tsp. black pepper
3 1/2 c. beef broth
1 6 oz. can tomato paste
2 T. flour

With a sharp knife, remove core from cabbage, then remove any outside leaves that are wilted. In a large saucepan, boil water and immerse cabbage leaves. Cook over medium high heat for 5 to 7 minutes. With a fork or tongs, remove the leaves as they become tender. Drain well and let cool.

In small skillet, melt 1 T. butter. Add onion and saute over medium heat until golden brown. In a large bowl, combine sautéed onion, beef, pork, rice, salt and pepper.

Spread one cabbage leaf flat. Depending on size, place 2 to 3 tablespoons filling on cabbage leaf near base. Fold bottom of leaf over filling, then fold sides toward center. Roll tightly. Repeat with remaining filling and cabbage leaves.

Heat 1 tablespoon butter in large skillet. Place filled cabbage leaves, stem down, in skillet. Cook over medium heat until browned, 8 to 10 minutes, turning once. Arrange cabbage rolls, seam side down, in medium roasting pan. Add 3 cups broth. In a small bowl, combine 1/2 cup broth and tomato paste. Pour over stuffed cabbage. Cover and bake 40 minutes or until fork tender.

In small skillet, melt remaining 2 tablespoons butter. Stir flour into butter until smooth. Cook over medium heat, stirring, until golden brown. Ladle one cup broth from stuffed cabbage into flour mixture; blend. Pour mixture over cabbage. Cook, uncovered, until liquid bubbles and thickens slightly. Serve golabki with pan juices.




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