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Various names for Stuffed Cabbage Rolls are: golumpki, holishkes, holipces, yaprak, kruv-memulah, praakes, and goluptzi. By whichever name they are called, they are always good. While they cook, these cabbage rolls will fill the house with the aroma of a traditional home-cooked favorite served often by our grandmothers. These will be equally welcomed as an easily reheated picnic dish as they are on a cold Winter night spent in front of the fire. 1 1/2 lb. minced beef 6 tablespoons rice 1 egg 2 medium onions, chopped salt and pepper 12 cabbage leaves 3/4 cup ketchup or tomato soup or sauce water, as needed Season meat with salt and pepper. Combine meat, rice, egg and chopped onions. Remove leaves from cabbage and dip them into simmering water until they become tender. Form the meat mixture into small meatball-sized portions. Place a ball of meat mixture at the bottom of each cabbage leaf and roll up, tucking in the edges to make a pocket. Layer several leaves of cabbage at the bottom of an ovenproof baking dish which has been spread with several teaspoons of ketchup, soup or sauce. Place rolls in baking dish on top of cabbage leaves. Pour on ketchup, tomato soup or sauce, mixed with enough water to cover rolls. Bake at 350°F for about 45 minutes, or until golden on top. If needed, add small amounts of water during baking. Variation: 1/4 cup of raisins can be added. Submitted by: CM | |
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