1 Head of Cabbage
1 large Onion, chopped
1 pound ground Beef
1/2 pound ground Pork
1 1/2 cups cooked Rice
1 to 2 cloves Garlic, finely chopped
1 teaspoon Salt
1/2 teaspoon black Pepper
1/2 tablespoon Marjoram
Pinch of Salt
Freeze the head of cabbage *. Defrost on counter. By doing this, there is no need to boil the head and peel a couple of leaves off at a time, saving a great deal of prep time as well as energy, an added bonus.
Reserve the large tougher green leaves. Line the bottom of the baking pan and up the sides with some of these leaves.
Prep the soft inner leaves (not the smaller most inner leaves, these can be used for making fried cabbage instead) by cutting off the ridge of the vein, if you like. This is not always needed, however.
Mix the onion, meats, egg, rice, garlic, salt, pepper and marjoram in a bowl thoroughly.
Using a 1/4 cup or 1/3 cup (depending on how large you want your golabki stuffed, I prefer 1/4 cup) measuring cup, spoon out the meat mixture.
Place on inside of cabbage leaf toward the bottom of the leaf. Roll the leave over once, tuck in the ends, and continue to roll until closed. Place in baking pan, making 2 rows.
After filling the baking pan, drizzle a tablespoon or two of the oil on top of the golabki and sprinkle the top with a pinch of salt.
Cover completely with the rest of the large tougher green leaves.
After baking, to show how to cover with leaves...
Cover with aluminum foil.
Bake at 400 degrees for 45-60 minutes, or until filling reads 160 degrees on meat thermometer.
Served with a boiled red potato, mushroom sauce, and fried cabbage (see tip #14 about raising adventurous eaters)...
* I, like many, enjoy munching on the raw cabbage core so I cut out the core of the cabbage before freezing the head.
Check out my recipe for a version of Meatless Golabki