GOLABKI. Literally: small pigeons. Don't worry, no part of this popular bird is used. Golabki are often prepared as a vegetarian dish, traditionally served on Christmas Eve (subtract meat and add wild mushrooms). Also known as: cabbage rolls. City folks will use rice, whereas in the country it will be kasha.
Ingredients:
- Cabbage, medium
- Onion, chopped
- Rice, or kasha, 1 cup
- Beef, or pork, or both, ground, 250 grams (1/2 pound)
- Meat can be substitued with TVP
- Boullion cubes
- Salt
- Pepper
- Tomato soup, 1 can
- Water, 1 cup
Fry onions until golden.
Cook rice.
Place cabbage in a large pot, cover with boilong water and cook about 5 minutes. Take it out. Remove the soft leaves. Place the rest back in the pot and cook another 5 minutes.
Repeat until all leaves are cooked and peeled off.
Cut out the hard stems from all leaves.
Mix the rice and meat.
Place small portion of the stuffing on the cabbage leaves. Wrap the leaves (this takes some practice).
Assemble the cabbage rolls in a baking pan, tightly.
Mix boullion cubes in hot water and pour over the cabbage rolls.
Bake uncovered, 230C/450F, 1 hour.
Pour tomato soup over the rolls.
Reduce temperature to 180C/350F, and bake covered for 1 hour.
Serve with mashed potatoes.
Cabbage rolls are best reheated.
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