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Title: Stuffed Cabbage Leaves (Golooptchy)
Categories: Beef Jewish
Yield: 12 Rolls
| 1 | lg | Cabbage Head |
| ;boiling salted water | ||
| 3 | tb | Oil |
| 1/2 | c | Onions; chopped |
| 1 | Garlic clove; minced | |
| 1 | lb | Ground Beef |
| 2 | c | Rice; cooked |
| 1/3 | c | Seedless Raisins |
| 3 | tb | Parsley; fresh; minced |
| 1/2 | ts | Thyme |
| 1 | ts | Salt |
| Black Pepper to taste | ||
| 2 | c | Tomato Sauce |
| 1 | c | Chicken Soup |
| 1 | Bay Leaf |
1. Remove core from cabbage. Trim and separate leaves. Cook leaves in boiling salted water 5 minutes and drain.
2. Preheat oven to moderate (350F)
3. Heat the oil in a large skillet and add onions and garlic. Saute until onions are transparent. Set onions aside. Brown meat in skillet and add rice, raisins, parsley, thyme, salt, pepper and 1/4 cup of the tomato sauce. Mix well and cook additional 5-7 minutes.
4. Place 2 tablespoons of the filling on each cabbage leaf. Roll and tuck in ends. Arrange rolls in a casserole dish.
5. In a small saucepan, bring the chicken soup, remaining tomato sauce and bay leaf to a boil. Pour over cabbage rolls and bake 1 hour. Discard bay leaf before serving.
Makes about 12 cabbage rolls.
From: So Eat, My Darling: A Guide To The Yiddish Kitchen By: Naf Avnon and Uri Sella(1977)
Sam Lefkowitz, Home Cooking, 5/1/95
Judi's Notes: My mom use to add about 1/4 cup brown sugar and 2 tablespoons of lemon to the tomato sauce/soup mixture to make more of a sweet and sour sauce. It was absolutely delicious.
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