Makes 12- 16 Rolls
1 large head of green cabbage
1 medium onion (diced fine)
1T minced garlic (optional)
about 3-4 T butter
1# Ground Beef
1# Ground Pork
1 cup Minute Brown or White Rice
salt & pepper
1- 28oz. can of Tomato puree
1 cup of cabbage water
1/4 cup of sour cream
salt & pepper
1) In a large pot, fill with water just over 1/2 way, add salt, and allow to come to a boil.
2) Prep the cabbage: rinse, remove outer leaves (if they look bad), and cut out the hard inner core.
3) In a small sauce pan, saute the onions in the butter over medium heat until onions are nice and translucent. Allow to cool and set aside.
4) Boil the entire head of cabbage for only 2-3 min. tops!! (Outer leaves will cook the fastest, but you don't want the leaves to be too soft!) **Please be careful when putting in the cabbage, and removing from the hot water- as to not burn yourself!! Immediately "shock" the cabbage by rinsing it in very cold water. (This will not only stop the cooking process, but will cool the cabbage faster to allow you to work with it.) **Measure 1 cup of hot water cabbage was cooked in, and set aside for sauce.
5) While the cabbage is cooling, take a bowl and combine the meat, egg, onions, rice, and season well.
6) With clean hands, carefully take the cabbage and begin separating the leaves in a pile on a clean surface. Remove the thick "vein" in the center of each leaf carefully- do not cut the leaves completely in half!
7) You are now ready to assemble the rolls! In a roasting pan or pot, place the wilted leaves you would like to not use at the bottom of pan. (You can also cut up cabbage and place at bottom as well.)
On a cutting board or clean surface, place one cabbage leaf at a time, put about 2-3 T of meat mixture, (good size meatball), in the center of leaf, and roll similar to that of a burrito! (It doesn't have to perfect or pretty!) Place the finished roll in the pan or pot as close together as possible. (Can stack as well.) Continue the process until all of the meat mixture is gone.
8) In a clean bowl, mix together 1 cup of the water cabbage was boiled in, the can of tomato puree, sour cream, salt & pepper to taste. Pour sauce over the "Golubtsi", making sure to cover all. Bake covered in a 350F oven for about 1 1/2- 2 hours. ***You can also cook these in a stock pot on top of stove at medium to low heat, or you can cook these all day in a crock pot as well!! (Just prep rolls the night prior, and refrigerate if using crock pot for those busy work days!)
"Priyatnogo appetita!" Russian for: "Bon Appetit!"