Plate of Stuffed Cabbages
(click to enlarge)

Cabbage Rolls #1
Poland
  -   Golabki
Makes:
Effort:
Sched:
DoAhead:  
20 rolls  
***
2 hr  
Yes

Tasty, filling and economical, this is an all-meat stuffed version of cabbage rolls, but they are often made stuffed with meat and partially cooked rice. My method of handling the cabbage makes the rolls much easier to make than in most recipes. This recipe reheats very well.





2
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6
6
6
6
2
1/2
1/8
1/2
1/2
1/2
1/2
2
1-1/2
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4
4
4
1
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1
1-1/2
1/2
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5
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oz
oz
oz
oz
T
T
t
T
t
t
c

c
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oz
oz
oz

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c
c
t
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thk
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Cabbages (1)
-- Stuffing
Pork
Beef
Chicken
Onion
Parsley flat
Thyme fresh
Nutmeg
Pepper, black
Caraway seeds
Salt
Cream
Eggs
Bread Crumbs
--------------
Celery
Carrots
Onion
Bay leaf
-- Sauce
Stock
Tomato sauce
Salt
-------------
Bacon Slices
-- Serve with
Sour cream
Boiled Potatoes  

Make   -   (1-1/2 hr - 1 hr work)
See Photo Gallery for method.
  1. Core CABBAGES. It is very important to remove the core completely so boiling water can get at the stem ends of the leaves, and for ease of stripping off the leaves.
  2. Bring plenty of water to a boil in a pot tall enough to completely submerge a Cabbage. Lower one of the Cabbages in (Carefully - see Note-3) and hold it down with a wooden spoon in the core hole for about 5 minutes. Swish it around a bit, and when the outer two leaves start to drift away, it's ready. With the burner still on high, hold the Cabbage steady with the wooden spoon. Take tongs and start peeling away the outermost leaves. Hold each by the stem, gently shaking it loose and lifting it out. Peel until the leaves are getting too small to stuff. Lift out the remaining cabbage and set it aside. Now do the other Cabbage. Keep the small and torn leaves and some of the water for cooking.
  3. Place each softened cabbage leaf outside up on your cutting board and shave the thick central rib thinner to make the leaf more flexible (see Photo Gallery).
  4. Grind PORK, BEEF and CHICKEN quite fine. Mix.
  5. Chop ONION small and fry in a little oil until showing some color, mix into meat.
  6. Chop PARSLEY and THYME fine. Grate Nutmeg. Massage into Meat mix along with all remaining Sauce items until very evenly distributed.
  7. Place each leaf inside up, and place a gob of stuffing (be generous, this isn't hors d'oeuvres) near the stem end. Give it one turn, Fold the sides in and roll up. Keep chilled until ready to cook.
  8. Dice CARROT, CELERY and ONION very small. Spread them on the bottom of your chosen cooking vessel (See Note-2) along with Bay Leaf. Arrange Cabbage Rolls on top,flap side down.
  9. Mix Tomato Sauce, Stock and Salt. Pour over the rolls. Arrange Bacon Slices over the top and proceed with cooking by your chosen method (see Note-2).
  10. Dice Bacon small for garnish or mix with sauce. Serve hot, with some sauce over and sour cream on the side.
NOTES:
  1. Cabbage:   Most recipes call for one large cabbage but I prefer two medium (about 2-1/2 pounds each) which will be safer to handle, and the leaves are more even in size. Two 2-1/2 pound cabbages will yield about 20 to 24 leaves of suitable size.
  2. Method:   There are several ways you can cook the rolls.
  3. Danger!   You've got a big pot of boiling water and you're dealing with a big, heavy, misbehaving lump of cabbage. Most methods ask you to remove the cabbage to peel the leaves. This is dangerous as the cabbage is very heavy coming out, and any slip results in a tsunami of scalding hot water. My method, described in the instructions, is far safer, as the cabbage is tiny by time it is taken out. It is also quicker and produces the best quality, evenly cooked leaves. Back when I followed other people's instructions, I used a strong skimmer purchased from a restaurant supply (see Photo Gallery) to lower the Cabbage in and lift it out, steadied with a wooden spoon.
  4. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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