Gołąbki (Polish Stuffed Cabbage)

Ingredients

·       Salt (for salting boiling water)

·       1 whole head cabbage (about 4 pounds)

For the Filling: 

·       2 tablespoons butter

·       1 large onion, chopped

·       1 pound ground beef 

·       1/2 pound ground pork

·       1 1/2 cups cooked rice

·       1 teaspoon finely chopped garlic 

·       1 teaspoon salt

·       1/4 teaspoon black pepper

·       1 cup beef stock

·       1 cup sour cream, garnish

Steps to Make It

 PREPARE THE CABBAGE 

1.     GATHER THE INGREDIENTS.

2.      FILL A LARGE POT WITH WATER, BRING TO A BOIL, AND SALT. 

3.      WITH THE HELP OF A SHARP PARING KNIFE, REMOVE THE CORE FROM THE CABBAGE BY CUTTING AROUND IT. REMOVE AND DISCARD IT.

4.     CAREFULLY PLACE THE WHOLE HEAD OF CABBAGE IN THE BOILING WATER.

5.     COVER THE POT AND COOK THE HEAD OF CABBAGE FOR 3 MINUTES, OR UNTIL SOFTENED ENOUGH TO PULL OFF INDIVIDUAL LEAVES. YOU'LL NEED 18 LEAVES IN TOTAL.

6.     WHEN LEAVES ARE COOL ENOUGH TO HANDLE, USE A PARING KNIFE TO CUT AWAY THE THICK CENTER STEM FROM EACH LEAF. BE CAREFUL NOT TO CUT ALL THE WAY THROUGH.

7.     AFTER RETRIEVING 18 LEAVES, CHOP THE REMAINING CABBAGE AND PLACE IT IN THE BOTTOM OF A CASSEROLE DISH WITH A LID OR A DUTCH OVEN 

MAKE THE FILLING 

1.     HEAT UP A LARGE SKILLET, MELT THE BUTTER, AND ADD THE CHOPPED ONION. COOK UNTIL TENDER AND REMOVE FROM THE HEAT TO LET THEM COOL OFF.

2.     MIX THE COOLED ONION WITH THE BEEF, PORK, COOKED RICE, GARLIC, SALT, AND BLACK PEPPER UNTIL WELL COMBINED. DON'T OVERMIX OR THE MEAT WILL BECOME TOUGH.ASSEMBLE THE ROLLS 

1.     FLATTEN A CABBAGE LEAF ON A CUTTING BOARD OR WORK SURFACE AND PLACE ABOUT 1/2 CUP OF THE MEAT FILLING.

2.     FLIP THE RIGHT SIDE OF THE LEAF TO THE MIDDLE, THEN FLIP THE LEFT SIDE.

3.     FLIP THE BOTTOM OF THE LEAF TO OBTAIN AN ENVELOPE-SHAPED FIGURE. THE UNSTUFFED PART OF THE LEAF WILL BE TRIANGULAR IN SHAPE.

4.     TUCK THE LEAF AWAY FROM YOU TO ENCASE THE MEAT AND MAKE A NEAT LITTLE ROLL.

5.     REPEAT THE PROCESS WITH ALL THE LEAVES.

COOK AND SERVE THE ROLLS 

1.     HEAT THE OVEN TO 350 F.

2.     PLACE THE CABBAGE ROLLS, SEAM DOWN, ON TOP OF THE CHOPPED CABBAGE IN THE CASSEROLE DISH OR DUTCH OVEN. SEASON EACH LAYER WITH SALT AND PEPPER.

3.     POUR THE BEEF STOCK OVER THE ROLLS, COVER, AND PLACE IN THE OVEN.

4.     BAKE FOR 1 HOUR OR UNTIL CABBAGE IS TENDER AND MEAT IS COOKED.

5.     SERVE WITH A DRIZZLE OF SOUR CREAM OR ALTERNATIVELY, MIX THE PAN JUICES WITH THE SOUR CREAM AND LADLE IT OVER THE CABBAGE ROLLS. ENJOY.