Directions: |
Directions:Get a pot large enough to fit the head of cabbage in. Fill with water and a pinch of salt and bring to a boil.
Cut the stem off the cabbage into where the leaves are attached and core the cabbage. Drop into boiling water. As the leaves start to soften, keep pulling them off gently one by one and put in a colander to drain.
Sautee the chopped onion and garlic til soft. Let cool.
Mix the chopped meat with the onion mixture, salt and tomato juice.
Fold in rice. Do not overmix as it will turn tough and starchy.
Take a 1/4 to 1/3 C. of meat mixture and form into a flattened ball. Cut the tough stem out of cabbage leaves. Place meat at stem edge of leaf and wrap and roll like a burrito.
Put one can of soup in bottom of a large casserole dish. Layer cabbage rolls in pan, seam side down (may use toothpicks if necessary to keep rolls in tact) After all rolls are made, add rest of tomato soup.
Squirt a few blobs of ketchup and sprinkle top with brown sugar.
Cover and bake in a 350º oven for 1 1/2 hours or until tender and bubbly.
These also cook extremely well in a crockpot.
Cabbage rolls freeze extremely well before or after cooking. Uncooked rolls you can freeze individually on a parchment lined sheet pan. After frozen, they may be placed in a container or ziplock bag. Take out the amount desired when wanted, sauce them and bake. Great make ahead meal. |
This recipe for Golabki (galumpki) is from