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Golubki (Stuffed Cabbage)

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Golubki (Stuffed Cabbage)

1# Ground Meat
1 small head Cabbage
1 medium Onion
1/2 c. Rice

2 8oz. cans Tomato Sauce
2 t. Vinegar
1 t. Salt
dash of ground Nutmeg

Remove cabbage core and boil until pliable. Alternatively, you can freeze the cabbage a day or two before preparation which will result in the same pliability with less fuss and muss. Remove each leaf and thin the spine so the leaf is more flexible.

Dice and then fry onions in some bacon fat. Add the ground meat and salt and cook until no longer pink. Parboil the rice. Combine the meat, rice, and nutmeg and mix well. Put about 2 tablespoons of meat on each leaf and roll tightly, tucking in the ends so the filling doesn't come out. Line the bottom of a roasting pan with the larger outer leaves of the cabbage and then put all your cabbage rolls in the pan. Add a few more loose leaves over the top. Over the top, pour the tomato sauce and the vinegar. (Most people use raw meat for this but pre-cooking it and the rice gives a much fluffier product that is NOT like meatloaf.) Cook in a 325° oven for 1 hour.

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