Stuffed cababge leaves (golooptchy)
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| STUFFED CABBAGE LEAVES (GOLOOPTCHY) | ||
| ============================ ======= | ||
| 1 | large | Cabbage Head |
| x | Boiling salted water | |
| 3 | eaches | Tb Oil |
| ½ | cup | Onions; chopped |
| 1 | each | Garlic clove; minced |
| 1 | pounds | Ground Beef |
| 2 | cups | Cooked Rice |
| ⅓ | cup | Seedless Raisins |
| 3 | eaches | Tb Parsley; fresh; minced |
| ½ | teaspoon | Thyme |
| 1 | teaspoon | Salt |
| x | Black Pepperto taste | |
| 2 | cups | Tomato Sauce |
| 1 | cup | Chicken Soup |
| 1 | each | Bay Leaf |
| 1 | each | Remove core from cabbage. Trim and separate leaves. Cook leaves in |
| Boiling salted water 5 minutes and drain. | ||
| 2 | eaches | Preheat oven to moderate (350F) |
| 3 | eaches | Heat the oil in a large skillet and add onions and garlic. Saute |
Directions
until onions are transparent. Set onions aside. Brown meat in skillet and add rice, raisins, parsley, thyme, salt, pepper and ¼ cup of the tomato sauce. Mix well and cook additonal 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)
Submitted By SAM LEFKOWITZ On 04-29-95