Golabki (Cabbage Rolls)

Ingredients

• 1000 gWhite cabbage
• 28 gButter
• 150 gOnion
• 454 gBeef
• 227 gPork
• 300 gRice
• 5 gGarlic
• 5 gSalt
• 1 gPepper
• 1200 gTomato purée
• 30 gKetchup
• 200 mlWater

Instructions

1. 1

   Prepare cabbage leaves

   • Bring a large pot of lightly salted water to a boil.
   • Place the whole white cabbage (≈1 kg) in the pot, cover and boil for 3 minutes until outer leaves loosen.
   • Remove cabbage and let cool about 10 minutes until leaves can be handled.
   • Remove 18 whole leaves, trim thick ribs, and chop the remaining cabbage to line the bottom of a casserole dish.
2. 2

   Make the filling

   • Melt butter (28 g) in a large skillet over medium heat.
   • Cook the chopped onion (150 g) 5–10 minutes until soft, cool.
   • In a bowl combine onion, ground beef (454 g), ground pork (227 g), uncooked rice (300 g), garlic (5 g), 1 tsp salt and 1/4 tsp black pepper.
3. 3

   Form rolls and layer

   • Preheat oven to 175 °C.
   • Place about 1/2 cup (≈120 g) filling on each cabbage leaf, fold sides and roll to enclose filling.
   • Arrange rolls on the chopped cabbage in the dish and season lightly with salt and pepper.
4. 4

   Prepare sauce and bake

   • Whisk together tomato puree (1200 g), 200 ml water and ketchup (30 g).
   • Pour the sauce over the rolls, cover with foil and bake about 60 minutes until cabbage is tender and meat is cooked through.
   • Let rest 5–10 minutes before serving.