Golabki (Stuffed Cabbage Rolls)

Recipe View 3 mins Prepare the Cabbage: In a large pot, bring lightly salted water to a boil. Submerge the cored cabbage head, cover, and cook until the outer leaves are pliable enough to detach (approximately 3 minutes). Carefully remove the cabbage and let it cool until manageable (about 10 minutes).

Recipe View 10 mins Separate and Prepare the Leaves: Gently peel off about 18 whole cabbage leaves, trimming away the thickest part of the center rib. Set these leaves aside. Roughly chop the remaining cabbage and spread it evenly across the base of a casserole dish.

Recipe View 5 mins Sauté the Aromatics: In a large skillet, melt the butter over medium-high heat. Add the chopped onion and sauté until softened and translucent (5-10 minutes). Remove from heat and allow to cool slightly (around 5 minutes).

Recipe View 10 mins Combine the Filling: In a large mixing bowl, combine the ground beef, ground pork, cooked rice, minced garlic, salt, and pepper. Incorporate the sautéed onion and mix thoroughly until all ingredients are evenly distributed.

Recipe View 5 mins Preheat the Oven: Preheat your oven to 350°F (175°C).

Recipe View 5 mins Assemble the Golabki: Place approximately 1/2 cup of the meat mixture onto each cabbage leaf. Roll the leaf snugly around the filling, tucking in the sides to create a secure package. Repeat until all the filling is used.

Recipe View 5 mins Arrange and Sauce: Arrange the cabbage rolls in a single layer over the bed of chopped cabbage in the casserole dish. Season lightly with additional salt and pepper.

Recipe View 5 mins Add the Sauce: In a separate bowl, whisk together the condensed tomato soup, tomato juice, and ketchup. Pour this mixture evenly over the assembled cabbage rolls. Cover the dish tightly with aluminum foil.

Recipe View 1 hrs Bake to Perfection: Bake in the preheated oven until the cabbage is tender and the meat filling is fully cooked (approximately 1 hour). Remove the foil for the last 20-30 minutes to allow the tops to lightly brown. The internal temperature of the filling should reach at least 160°F (70°C).