I love this dish. Coul you tell me what type of cabbage do you use?
Thank you
Pandora
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"Dimitri" > ha scritto nel messaggio
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>
> "Pandora" > wrote in message
> ...
>> Do you remember what dish your grandfather loved to distraction? Mine
>> loved apricots and "Coda alla vaccinara (a typical roman dish). And
>> yours?
>> --
>> Kisses
>> Pandora
>
> With sour cream on the side;
>
> :-)
>
> Dimitri
>
> Golabki-Golubtsy
> (Polish, Russian stuffed cabbage rolls)
> Yield: 4-6 servings
>
>
> INGREDIENTS PREP AMOUNT
> Cabbage, greencore removed1 head
>
> Oil or butter 2 Tbsp
> Onion minced 1 each
>
> Beef ground1/2 lb
> Pork ground1/2 lb
> Veal ground1/2 lb
> Rice 1 cup
> Egg beaten1 each
> Thyme, fresh or dried1 Tbsp or 2 tsp
> Salt & pepperto taste
>
> Tomato sauce 2 cups
> Stock or water 1 cup
> Salt & pepper to taste
>
> METHOD
> Basic Steps: Blanch ? Mix ? Stuff ? Braise
> Blanch the whole cabbage in boiling water, removing leaves carefully from
> the outside as they wilt; you'll need about 10. Run the leaves under cold
> water. Trim or pound the large vein on the back of each leaf to make it
> flush with the surface of the leaf.
> Sauté the onion in the oil or butter till translucent, but not browned.
> In a large bowl, mix the onion together well with the meat, rice, egg and
> seasonings.
> Lay a cabbage leaf out, veined side down, and put about 2-3 tablespoons of
> meat filling in the middle. Fold the bottom of the leaf up over the
> filling, then fold each side in. Roll the leaf up loosely over the filling
> like an eggroll. Complete with rest of leaves till filling is used up.
> Mix the tomato sauce, stock or water, and salt and pepper together. Place
> about 1/4 cup on the bottom of a casserole dish. Place all of the cabbage
> rolls, seam side down, tightly in the dish. Pour rest of sauce over the
> rolls.
> Bake, covered, in a 350° oven for 1 1/2 to 2 hours. Add water or stock as
> needed to keep from drying out (rice will soak up liquid as it cooks).
> Serve topped with a little sour cream.
> VARIATIONS
> You do not have to use all three types of meat, but do try to use a
> mixture of beef and pork. Season the meat mixture as you like. A little
> horseradish makes a nice addition.
> Sometimes one or two grated carrots are added to the meat filling.
> Rice can be half-cooked first if you like.
> Substitute chopped tomatoes for the tomato sauce if you like. You might
> need a little more water.
> Add a little dill to the meat filling or the tomato sauce if you like.
> Jewish Holishkes: eliminate the pork. Add 1/4 cup brown sugar and 3-4 Tbsp
> lemon juice to the tomato sauce to make a sweet-sour sauce.
> NOTES
> Golabki (pronounced ga-WUMP-kee) means "little pigeons" in Polish. They
> are popular in both Poland and in Russia, where they are known as
> golubtsy.
> Do not roll up the cabbage rolls too tightly, the rice will expand as it
> cooks.
>