Golabki (Cabbage Rolls)

Pasos

1. 1

   Bring a large pot of lightly salted water to a boil. Place the cabbage head into the water, cover the pot, and cook until the cabbage leaves are slightly softened enough to remove from the head, about 3 minutes. Remove the cabbage from the pot and let the leaves cool enough to handle, about 10 minutes.

2. 2

   Remove 18 whole leaves from the cabbage head, cutting out any thick center ribs. Set the leaves aside. Chop the remainder of the cabbage and spread it in the bottom of a casserole dish.

3. 3

   Melt butter in a large skillet over medium-high heat. Cook and stir onion in the butter until tender, about 5 to 10 minutes.

4. 4

   In a large bowl, mix onion, beef, pork, rice, garlic, salt, and pepper until well combined.

5. 5

   Preheat oven to 350 degrees F (175 degrees C).

6. 6

   Place about 1/2 cup of the beef mixture on a cabbage leaf. Roll the leaf around the filling, tucking in the sides to form an envelope. Repeat with the remaining leaves and filling. Place the cabbage rolls in a layer atop the chopped cabbage in the casserole dish; season with salt and black pepper.

7. 7

   Whisk tomato puree and pour over the cabbage rolls. Cover the dish with aluminum foil.

8. 8

   Bake in the preheated oven until the cabbage is tender and the meat is cooked through, about 1 hour.