Bob's Stuffed Cabbage (Golumkis)
Bob's own method. Try to balance the size of the dish, the amount of filling and the tomato mixture to keep it moist.
Ingredients
- 1 head Cabbage
- Vinegar, for the parboiling water
- 2 Onion, chopped
- 1 lb Bacon, diced
- 8 clove Garlic, chopped
- 1 bunch Celery, chopped
- 1 bunch Parsley, chopped
- 1 lb Ground pork, or 1 1/2 lb each pork and beef and no veal
- 1 lb Ground beef
- 1 lb Ground veal
- 2 cup Rice, parboiled and strained
- 1/3 tsp Cinnamon
- 1/3 tsp Nutmeg, ground
- 2 tsp Paprika
- 4 Egg
- Sauerkraut, drained
- Salt
- Black pepper
- 1 can Tomato, large can tomato puree
- 3 tbsp Sugar
- 8 Clove, whole
- 1 can Tomato juice, large can tomato or V8 juice
Directions
- Parboil the cabbage in water with vinegar added.
- Saute the onions and bacon. Add the garlic, celery and parsley, then the ground pork, beef and veal. Let cool.
- Add the rice, cinnamon, nutmeg, paprika and eggs and mix.
- Stuff and roll the wilted cabbage leaves and arrange in layers in a casserole dish. Cover each layer with a mixture of the chopped remaining cabbage leaves and hearts, sauerkraut, salt and pepper, and the tomato puree - lightly over each layer and heavy on top.
- Sprinkle the top with the sugar and whole cloves and pour in the tomato or V8 juice.
- Cover and bring to a boil in a 500 degree oven, then reduce to 350 degrees and bake 2 1/2 hours, uncovering at the end to brown.