Free Recipe Golubtsy
Recipe Type: B Recipes
Recipe Preparation: bake
Cooking Temperature:
Recipe Serves: 6
Ingredients for Golubtsy Recipe
3 lb White Cabbage Head
12 tb Butter
3 c Onion; finely chopped
1/4 c Long-grain rice
3/4 lb Lean ground beef
2 ts Salt
Freshly ground black pepper
16 Prunes; pitted and drained
2 tb Vegetable oil
3 md Tomatoes; peeled and seeded
1 tb Flour
1/2 c Sour cream
1/4 c Dill weed, fresh; finely cut
2 c Water
Golubtsy Preparation
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 1/3 of the butter over high heat. Add 2/3 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 1/4 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 325