• 6 qts. boiling water
  • 2 T vinegar
  • 1 t salt plus salt to taste, divided
  • 1 head cabbage(light-colored cabbage, such as Savoy, is best), cored
  • 4 qts. cold water(see directions)
  • 2 T raw long-grain white rice
  • 1/3 c water
  • 3 T butter
  • 1 medium onion, peeled and finely chopped
  • 1 lb. ground beef
  • 1 lb. ground pork
  • 1 egg, beaten
  • 1/4 t poultry seasoning
  • Pepper to taste
  • 2 cans (10 1/2 oz. each) tomato soup
  • 1 soup can( 1 1/3 c) water


Pre-heat oven to 350 degrees. To the boiling water, add the vinegar and one teaspoon of salt. Submerge the whole cabbage in the boiling water. As each leaf starts to pull away from the cabbage head, use a spoon to ease it off. Remove each cooked leaf from the pot and submerge in the four quarts of cold water, changing the water once or twice during the cooking process to keep it cold. Leaf by leaf, this will take about 30 minutes, with the water continuing to boil as the leaves cook. When all the leaves are cooked, drain the cold water off them and pat dry. Cut out the heavy portions of the ribs and discard.

Meanwhile, put rice and the 1/3 cup of water with salt to taste in a small saucepan. Bring to a boil, covered, reduce heat to simmer and let cook for 12 minutes to partially cook it.

Melt butter in medium skillet and saute onion over medium heat until translucent, about 5 minutes. Remove from heat and add the ground beef and pork, egg, partially cooked rice, poultry seasoning and salt and pepper to taste. Spread each cabbage leaf flat, overlapping where the ribs were removed.

Top each with about two tablespoons of the filling mixture at the end of the leaf where the ribs were removed. Fold the sides toward the center, so the leaf is folded in thirds, then roll from the end where the filling is , tucking loose ends in as you roll. Put the rolls, seam side down, side by side in a 9-by-13-inch casserole dish. In a medium bowl, mix soup and the 1 1/3 cup of water and pour over cabbage rolls.

Cover and bake for 1 1/2 hours, then remove cover and bake for 30 minutes more.

Makes 20 to 25 rolls, about 10 to 12 serving.

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Submitted 6/13/05.
Source: The Detroit News
Submitted By: Linda Wilson
Golabki (Cabbage Rolls)