Golubtsy

6 Servings

Ingredients

Quantity Ingredient
3 pounds White Cabbage Head
12 tablespoons Butter
3 cups Onion; finely chopped
¼ cup Long-grain rice
¾ pounds Lean ground beef
2 teaspoons Salt
Freshly ground black pepper
16 Prunes; pitted and drained
2 tablespoons Vegetable oil
3 mediums Tomatoes; peeled and seeded
1 tablespoon Flour
½ cup Sour cream
¼ cup Dill weed, fresh; finely cut
2 cups Water

Directions

Drop the cabbage into a large pot of boiling water and let it cook briskly for about 10 minutes. Remove cabbage (lettingthe water continue to boil) and carefully detach as many of the outer leaves as you can until it becomes difficult to separate them. Return the cabbage to the boiling water and cook for a few mnutes longer. Remove again and detach as many more leaves as you can. Repeat this process until the whole cabbage has been separated into individual leaves. (discard the smallest innner leaves.

(Alternate: Freeze the cabbage and separate the leaves as they thaw. R.G.) Bring the water to a boil in a saucepan. Add the rice and boil briskly for about 12 minutes. Drain and set aside In a heavy skillet, melt ⅓ of the butter over high heat. Add ⅔ of the onions and, stirring occasionally, cook 8-10 minutes, or until they are soft and lightly browned.Transfer them to a large mixing bowl and add the ground meat, rice, salt and a few grindings of pepper. Mix together until well combined.

Lay the cabbage leaves side by side and, with a small knife, trim the base of each leaf of its tough rib end. Place ¼ cup of the filling and 1 prune in each of the 12 largest leaves, less filling on the smaller leaves, and roll up all of the leaves tightly, neatly tucking in the ends as if you were wrapping a package.

Preheat the oven to 325ø. In a heavy skillet, melt ⅓ of the butter and all of the oil over high heat. When th foam begins to subside, add 4-6 of the cabbage rolls seam side down and fry 3-5 minutes on each side or until golden brown. Watch carefully for signs of burning and regulate heat accordingly. With a slotted spoon, transfer rolls to a shallow ovenproof baking dish just large enough to hold them in one layer and proceed to brown the remaining rolls similarly.

Melt the last of the butter in the skillit and add the remaining onions.

Cook 3-4 minutes, or until the onions are soft and translucent, then stir in the chopped tomatoes, the remaining salt with a few grindings of pepper.. In a small mixing bowl, beat the flower and sour cream a teaspoon at a time and stir the mixture into the simmering sauce. Taste for seasoning and pour the sauce over the cabbage rolls. masking them completely. Bake uncovered in the center of the oven for 45 minutes, or until rolls are golden brown. Sprinkle with chopped dill and serve at once.

Recipe By : Foods of the World, Time-Life Books 1969 Posted to MC-Recipe Digest V1 #295 Date: Mon, 11 Nov 1996 17:34:09 -0500 From: Rick & Vicki Grunwald <rgrun@...>

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