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Thursday, October 1, 2009


These are a Polish comfort food called Golapkis or cabbage rolls. SO GOOD!
Absolutely terrific during the winters!
The traditional way is to slow bake them. I find that cooking on very low heat is just as good.

(This recipe will be good for 4 ppl)
(Prep time: 1 1/2 hours)


Ground beef 1/2 lbs
(I used ground chuck and veal 2:1)Uncooked long grain rice 1/8 cup
(I used basmati rice)
Cabbage 8 leaves
(I used savoy cabbage)Flat leaf Italian parsley 3-4 Tbs chopped fine
Button mushrooms 2 Tbs chopped fine
Fire roasted red bell pepper 2 Tbs chopped fine (optional)
Red onions 1 Tbs chopped fine
Melted butter 1 Tbs
Garlic 1 tsp crushed
Egg yolk 1 large
Red wine vinegar 1 Tsp
Chicken stock 3 cups
Tomatoes 1 cup
Sliced onions 1 cup
(I used canned fire roasted tomatoes)Chili flakes 1/8 tsp (optional)
Pepper 1/4 tsp


In a bowl gently mix in everything but the cabbage leaves, chicken stock, the diced tomatoes and the sliced onions.
Keep aside

Preparing the cabbage leaves

I usually get a small head of Savoy cabbage. You can use regular cabbage.
Cut out the core with a sharp paring knife.
I find it useful to insert the knife at an angle and then cut out the core with a circular motion.
Boil water in a large pot and then turn off the heat.
You should have enough water to dunk an entire head of cabbage.
Put the cabbage into the hot water and after a min or two you can very easily peel off the leaves with a pair a tongs without any trouble.
You will need about 8-9 leaves for the amount of meat we are using.
Pat dry with some tissue paper.
Trim out the tough rib that runs through the center of the cabbage leaf.
One side of the cabbage leaf will tend to curve up when placed on a flat surface. Keep that side face up.
Now you are ready for the meat.
Spoon about 2 Tbs of the meat stuffing at the bottom edge of the leaf (where the tough rib is).
Now fold in the sides of the leaf and roll up like you would a spring roll.
Don't do this very tightly because the rice will expand when cooked, so fold firmly but gently.

Place the sliced onions at the bottom of a pan.
Arrange the rolls snugly on top of the onions.
Pour in the chicken stock.
Add the tomatoes.
Bring it to a gentle boil.
Turn the heat to low and simmer for 1 hour.
Enjoy this with thick slices of crusty bread!


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