Ingredients: |
Ingredients: I head of White Cabbage (about 2 pounds)
2 Large Onions, coarsely chopped
3 Tablespoons Olive Oil
3/4 - 1 pound of ground beef
3 Tablespoons raw (GOOD QUALITY) Long Grain Rice
1 Large Carrot grated
1 large clove of garlic, crushed
1/4 tsp. crushed fennel seed
2 TBS minced parsley
1 tsp. salt
Liberal grind of Fresh Ground Black Pepper
1 large egg beaten
2 pounds of ripe tomatoes, peeled and cut into chucks (or 1 28 oz can drained)
1/3 cup lemon juice
1/2 cup dark brown sugar
1/4 tsp. salt
2 TBS Cider Vinegar
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Directions: |
Directions:Core the cabbage. Blanch I boiling water for about 5 minutes. Remove from pot and gently peel off the outer leaves. If the inner leaves are still to be removed, return cabbage to boiling water for another minute or so. Continue until all the leaves have been removed.
Use the small inner leaves or any damaged ones to line the bottom and sides of a 3 quart Dutch oven.
Reserve the cooking liquid.
To prepare the onions, mix the onions with the olive oil in a heavy bottomed frying pan. Pour over enough of the hot water from the cabbage pot to just cover the onions. Bring to boil and simmer slowly uncovered for 45 minutes to 1 hour, or until the water has evaporated and the onions are golden. Stir occasionally to make sure the onions don't stick to the pan.
While the onions are simmering, prepare the filling. In a large bowl thoroughly mid together the ground beef, raw rice, carrot, garlic, fennel, parsley, salt and pepper. Stir in the egg blending well.
Now, starting with the largest leaves, take the cabbage leaf and place a mound of filling along the center. Tuck up the bottom edge of the leaf first, then roll and tuck until the filing is completely enclosed in the leaf. Continue until all the filling has been used. There should be about 12 rolls.
Place half of the rolls in the cabbage line pot in a single layer. Cover with half of the prepared onions, then tip with the remaining cabbage rolls and the rest of the onions.
In a medium sized saucepan heat the tomatoes, pressing with the back of a spoon until they begin to give off juice. Stir in the lemon juice, vinegar, brown sugar and salt. Bring to boil. Pour over cabbage rolls. The chunks of tomato will form a layer at the top.
Cover the bot and simmer for 1 1/2 to 2 hours |
This recipe for Golubsty - Traditional Sweet & Sour Cabbage Rolls is from