Golabki (Polish Stuffed Cabbage Rolls)

Ingredients and Weight:

• 12 large cabbage leaves (about 2 pounds)
• 1 pound ground beef
• 1 pound ground pork
• 1 cup cooked rice
• 1/2 cup chopped onion
• 1/2 cup chopped carrot
• 1/2 cup chopped celery
• 1/4 cup tomato paste
• 1/4 cup beef broth
• 1 egg
• Salt and pepper to taste

Preparation Time:

30 minutes

Cooking Time:

2 hours

Difficulty Level:

3 (Moderate)

Preparation Method Steps:

1. Prepare the cabbage leaves: Cut out the core of the cabbage and discard. Bring a large pot of water to a boil and blanch the cabbage leaves for 2-3 minutes, or until they soften and become pliable. Drain and set aside.
2. Make the filling: In a large bowl, combine the ground beef, pork, rice, onion, carrot, celery, tomato paste, beef broth, egg, and seasonings. Mix well until everything is evenly combined.
3. Stuff the cabbage leaves: Place a heaping tablespoon of the filling in the center of a cabbage leaf. Roll up the leaf tightly, starting from the bottom, and tuck in the sides. Secure with toothpicks if desired.
4. Brown the golabki: Heat a large skillet over medium heat. Add the golabki and brown all sides.
5. Cook the golabki: Transfer the golabki to a slow cooker or large pot. Add enough water or beef broth to cover the golabki by about half. Bring to a simmer and cook for 2 hours, or until the golabki are tender and the filling is cooked through.

Nutritional Information:

(Per serving, approximately 1 golabki) - Calories: 450 - Fat: 25 grams - Protein: 30 grams - Carbohydrates: 30 grams

Dish Characteristics:

• Savory and comforting
• Packed with ground meat, rice, and vegetables
• Rolled in tender cabbage leaves
• Slow-cooked for a rich and flavorful sauce

User Comments:

• "These stuffed cabbage rolls were delicious! The filling was perfectly seasoned and the cabbage leaves were so tender."
• "I loved the combination of flavors in these golabki. The beef and pork were juicy and the vegetables added a nice crunch."
• "I'm not usually a fan of cabbage rolls, but these were exceptional. The sauce was flavorful and the golabki were cooked to perfection."

Special Precautions and Tips:

• If your cabbage leaves are large, you can cut them in half before blanching.
• Use a toothpick or skewer to secure the golabki if they start to unravel during cooking.
• Serve the golabki with a side of sour cream or tomato sauce for dipping.