Directions: |
Directions:Cabbage :
To prepare the leaves of cabbage for stuffing, core the head and put in a large pot of boiling water. Cook for a 5 or 7 min.and As the leaves start to become tender and bendable use tongs take off 1 leaf at a time and let cool. Do not overcook- if translucent they will tear easily. Trim the raised center spine of the leaf flat. * Extra leaves that don't get filled are rough cut and placed between layers.
Filling:
Cook rice according to package directions for making 2 cooked cups. Let cool
In saute pan start browning the onion & half of the stick of butter and then add the minced garlic for a 1- 2 min. to soften.
Put the ground meat in a large mixing bowl. Add onions & garlic, rice, eggs and 5-6 dashes of salt and pepper. Mix together until blended.
Hold one leaf at a time cupped in your hand to make a shallow bowl. Fill leaf with an appropriate amount of meat mix and shape with your hand. Tuck bottom end of leaf up first, then sides and roll. On the bottom of a large pot spread a handful of saurkraut and it's juice with 3 tomatoes smashed. Place filled cabbage rolls in single layers, topped with more saurkraut and tomatoes. End with saurkraut and tomatoes on top. Add water to fill pot about halfway, note as it cooks more liquids will come out. You want to have the rolls mostly covered while simmering 1 1/2 to 2 hrs. on low.
While these are simmering finely dice the medium onion and brown with remaining 1/2 stick butter and 3 tbsp. flour stirring constantly till thick and bubbly, pour over top of the cooking cabbage rolls. |
This recipe for Holubky - Stuffed Cabbage is from