Made This Recipe? Add Your Photo
Cook1 hr 35 mins
Gorky's Cafe in LA was a one-of-a-kind restaurant located in the garment district. It was named after the 19th century Russian writer, Maxum Gorky; but featured Polish, Russian and other Eastern European foods. All the dishes were made from scratch, they even baked their own bread and had a micro brewery before it became fashionable. The Golabki is one of my favorites especially because of the sauce. This recipe can easily be made as a vegetarian dish which is how I make it.
- 1 large cabbage (with extra large leaves)
- 1 1⁄2 lbs ground beef (or for a veggie version, use cooked bulgar or cooked buckwheat)
- 2 cups rice, cooked
- 2 eggs, slightly beaten
- 1 cup onion, chopped
- 1 cup carrot, grated
- salt and pepper, to taste
- 2 (8 ounce) cans tomato sauce
- 1 1⁄2 cups water
- 1 cup brown sugar
- 1⁄4 cup vinegar, apple cider
- Set the oven temperature to 350 degrees and start by making the sauce, by combining all the sauce ingredients in a saucepan and simmering it for about 10 minutes, reduce the sauce until it is slightly thick, set aside.
- Cook the cabbage in a large pot of boiling water, until tender, takes several minutes; then cool and core the cabbage carefully, and separate the leaves.
- Combine beef, (or bulgar or buckwheat) rice, eggs, onions, carrots and salt and pepper, mix well; roll the filling into 8 balls; place each ball on the lower third of a large cabbage leaf; tuck in the sides and bottom of the cabbade leaf and place, steam side down, in a baking dish.
- Pour sauce over the cabbage rolls, cover, and bake at 350 degrees for 30 minutes; uncover and bake 10 minutes longer or until slightly browned.
I've made this three different ways (with extra~lean gr. beef, gr. turkey, & gr. soy "burger") and my family raves about it each time. Try it with brown rice (instead of white), a salt~free table seasoning (instead of the salt & pepper), and a demerara sugar for a healthier (low~carb , no sodium, & unrefined sugar), truly tasty version.
Time consuming, but so delicious.