Ingredients
Method
Prepare the cabbage
- Carefully remove the core from the cabbage head(s) using a very sharp knife.Remove any wilted or decayed leaves from the cabbage.
- In a large pot, boil enough salted water to cover the cabbage. Immerse the cabbage into the boiling water. Cook over medium-high heat for 5–7 minutes until the outer leaves become tender, at which point, gently remove the tender leaves using a fork or tongs, being careful not to tear or otherwise damage the leaves.
- Place the leaves cupped side up on a large plate to drain well and cool.
- Once cooled, trim off the thick, main leaf stem from the backside of the leaf.
Prepare the meat mixture
- Melt the butter in a small skillet. Add onion and sauté over medium heat until golden brown.
- In a large bowl, combine the sautéed onion, beef, pork, rice, ketchup, Worcestershire sauce, egg, salt and pepper.
- Once well mixed, add the saltine cracker crumbs until the mixture becomes drier/firmer with a "sticky"consistency.
Form the rolls
- Form the Golabki by taking one cabbage leaf and laying it flat (stem side down) on a large plate. Place a small "lemon/lime-sized" amount of the meat mixture onto the leaf nearest to the stem-edge (base) of the leaf. Roll the bottom of the leaf over the filling, fold the sides of the leaf toward the center, and continue rolling the leaf TIGHTLY. Repeat with the remaining filling and cabbage leaves, adjusting the amount of filling based on the leaf size.
Cooking
- Place the filled cabbage rolls, loose side down, in a large stock pot. Cover the rolls with beef bouillon and water, cover. Bring to a boil and simmer for 45-60 minutes. They are now ready to eat and enjoy!
- The rolls can (and IMHO, SHOULD BE!) fried in butter, over medium-high heat until browned, just shy of burnt, if desired. Some freshly ground black pepper and/or ketchup to top 'em off!
