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Stuffed Cabbage (“Golubtzi”) (GF) Recipe

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This recipe for Stuffed Cabbage (“Golubtzi”) (GF), by , is from Feed Your Mind, Body and Soul, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lina Bicer
Added: Wednesday, January 26, 2011

Category:
Category:

Ingredients:  
Ingredients:  
2 ¼ lb. lean ground beef
½ cup long grain rice
salt and ground pepper
4 onions, 2 chopped and 2 sliced
5 - 8 cloves garlic, chopped
2 eggs
3 T. water
1 large head of white or green cabbage
2 (14 oz.) cans chopped tomatoes
3 T. raw sugar
3 T. lemon juice
pinch of ground cinnamon
lemon wedges, to serve

Directions:
Directions:
Put the beef, rice, 1 tsp. salt, pepper, chopped onions and garlic in a bowl. Beat the eggs with water, and combine with the meat mixture. Cut the core from the cabbage in a cone shape and discard. Bring a very large pan of water to the boil, lower the cabbage into the water and blanch for 5 minutes, then remove from the pan. Peel one or two layers of leaves off the head, then re-submerge the cabbage. Repeat until all the leaves are removed. Preheat the oven to 300F. Form the beef mixture into ovals, the size of small lemons, and wrap each in one to two cabbage leaves, folding and overlapping the leaves so that the mixture is completely enclosed. Lay the cabbage rolls in the base of a large ovenproof dish, alternating with the sliced onions. Pour the tomatoes over and add sugar, lemon juice, salt, pepper and cinnamon. Cover and bake for 2 hours. During cooking, remove the holishkes from the oven and baste them with the tomato juice two or three times. After 2 hours, uncover the dish and cook for a further 30-60 minutes or until the tomato sauce has thickened and is lightly browned on top. Serve hot, with wedges of lemon and/or plain yogurt. Enjoy!

Personal Notes:
Personal Notes:
This dish is also known as "Holishkes." This is a traditional dish for Sukkot. The stuffing symbolizes abundance. Versions of this dish have long been enjoyed by Jewish communities in the Middle East, Europe and Russia. It is very hearty but healthy.

 

 

 

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