Stuffed cabbage leaves (golooptchy)
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| STUFFED CABBAGE LEAVES | ||
| (GOLOOPTCHY) | ||
| ============================ | ||
| 1 | large | Cabbage Head |
| x | Boiling salted water | |
| 3 | tablespoons | Oil |
| ½ | cup | Onions; chopped |
| 1 | each | Garlic clove; minced |
| 1 | pounds | Ground Beef |
| 2 | cups | Cooked Rice |
| ⅓ | cup | Seedless Raisins |
| 3 | tablespoons | Parsley; fresh; minced |
| ½ | teaspoon | Thyme |
| 1 | teaspoon | Salt |
| x | Black Pepper to taste | |
| 2 | cups | Tomato Sauce |
| 1 | cup | Chicken Soup |
| 1 | each | Bay Leaf |
Directions
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 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)
From: Sam Lefkowitz Date: 05-28-95 (164) Fido: Home Co