Golabki (cabbage roll)

Ingredients

• 1 Cabbage
• 2 tbs Butter
• 1 chopped Onion
• 1 lb Ground Beef
• 1/2 lb Ground Pork
• 1 1/2 cups Rice
• 1 tsp Garlic
• 1 tsp Salt
• 1/4 tsp Black Pepper
• 3 cans Tomato Puree

Instructions

1. Bring a large pot of lightly salted water to a boil. Add the whole cabbage, cover and cook for about 3 minutes, until the outer leaves soften enough to be removed. Remove from the water and leave for about 10 minutes until cool enough to handle.
2. Carefully remove about 18 whole leaves, trimming away any thick central ribs if needed. Set the leaves aside. Finely chop the remaining cabbage and spread it evenly over the bottom of a casserole dish.
3. Melt the butter in a large skillet over medium heat. Add the chopped onion and cook, stirring, for 5–10 minutes until soft and translucent. Remove from the heat and allow to cool slightly.
4. In a large bowl, combine the onion, ground beef, ground pork, rice, garlic, salt and black pepper. Mix thoroughly until evenly combined.
5. Preheat the oven to 350°F (175°C).
6. Place about ½ cup of the meat mixture onto each cabbage leaf. Roll up the leaf, tucking in the sides to enclose the filling. Arrange the cabbage rolls in a single layer over the chopped cabbage in the casserole dish and season lightly with salt and black pepper.
7. In a bowl, whisk together the tomato puree, tomato juice and ketchup until smooth. Pour the mixture evenly over the cabbage rolls and cover the dish tightly with aluminium foil.
8. Bake in the preheated oven for about 1 hour, until the cabbage is tender and the filling is cooked through.

instructions_source: editorial-classic