October 29, 2010

"Golubtsy" ("Golubtsi") or Stuffed Cabbage Rolls

Golubtsy, Golubtsi or Stuffed Cabbage Rolls
  • 2 lbs beef (~60% of all meat)
  • 1.5 lbs pork (~40% of all meat)
  • 1/3 cup uncooked white rice
  • 1 medium onion
  • 1-2 medium cabbages
  • Salt, pepper to taste
  1. Grind beef and pork (in a meat grinder) together twice. (You can use purchased ground beef and pork if you don't have a meat grinder. However, the taste is much better if you grind it yourself).
  2. Chop onion very finely and cook in a skillet in vegetable oil, stirring, until golden; then add the onion to the ground meat.
  3. Cook the rice according to package directions and add it to the ground meat.
  4. Add salt and pepper and mix everything.
  5. Cut the cabbage stump out and discard; boil the cabbage(s) in salted water for about 10 minutes.
  6. Separate the cabbage leaves, cut the hard stem out from each leaf, and use a meat mallet to tenderize any hard leaves.
  7. Take a piece of the ground meat with a tablespoon, wrap it in a cabbage leaf, and cook in a large skillet in vegetable oil about 15-20 minutes (until no longer pink inside and the cabbage is golden-brown), turning once half-way through cooking. In the last 5 minutes of cooking, add a teaspoon of sour cream on each "golubets".

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