Ingredients:
1 large head of cabbage
1 tbsp. vinegar
1½ lbs. ground beef
1 lb. ground pork
1 cup rice
1 large onion, chopped
4 tbsp. unsalted butter
1 tsp. Worcestershire sauce
2 large eggs, beaten
Salt and Pepper to taste
1 tsp. paprika (or to taste)
2 – 14 oz. cans marinara sauce
Equipment:
large cooking pot
large covered non-stick sauté pan
cutting knife
Instructions:
Prepare the Cabbage:
1. Immerse fully cabbage in a large pot. Add a tablespoon of vinegar.
2. Bring cabbage to boil and then shut off the heat. Let stand for five minutes.
3. Remove the cabbage from the water and place on a plate.
4. Cut the stem of each leaf at the base of the core. Separate each from the ball and place it on a plate.
5. Any leaves that cannot be used/are too small at the end, reserve for later.
6. Reserve cooking water.
Prepare the Filling:
1. Sauté onions in 4 tbsp. butter until golden.
2. Parboil 1 cup of rice in 1 cup of water with 1 tsp. salt for about 7-8 minutes, and let cool.
3. Mix ground meats with sautéed onions.
4. Add Worcestershire, salt and pepper and paprika.
5. Beat eggs with a fork.
6. Add cooled rice and beaten eggs, and mix well.
Create the Cabbage Rolls:
1. Depending how big the leaves are, place about ½ cup of filling towards the end of the cabbage leaf.
2. Roll leaf up and over meat, fold in both sides and continue to roll into a bundle.
3. Place each roll into the sauté pan, snuggling them loosely in to fill the bottom.
4. If there is any meat leftover, just form them into meatballs and add to the pan.
5. Pour the tomato sauce over the cabbage.
6. Cook at a medium heat until sauce begins to bubble, then lower to a medium simmer for one hour.
*Great Great Grandmother Agatha’s recipe. Pronounced “Gowumpkey.”
© 2021, Kenneth Koziol. All rights reserved.