Prep 1 hr
Cook 2 hrs
The ingredient list is daunting, but the results are well worth the effort. My friend Alice gave me this wonderful adaptation of a traditional Eastern European recipe. Gingersnaps in the sauce make this a cut above my hubby's Polish grandmother's "Golumbke". When served with mashed potatoes, crusty bread, and a fruit salad or vegetable of your choice you will have the ultimate in comfort food! (5/28/07: I have increased sauce quantities, since amount of sauce needed varies on how much cabbage is stuffed and size of cabbage head. This quantity will, I am sure, be plenty to cover all the bases!)
- 1 head cabbage
- 4 tablespoons cider vinegar
- 2 lbs ground beef (chuck, uncooked)
- 3⁄4 cup raw long-grain rice, cooked
- 1 teaspoon salt
- 1 teaspoon pepper
- 4 teaspoons white sugar, divided
- 3 large eggs, beaten
- 1 cup white onion, diced and divided
- 1⁄2 cup ketchup
- 1 cup celery, diced
- 1 cup carrot, diced
- 1 (29 ounce) can whole tomatoes
- 2 tablespoons brown sugar
- 8 gingersnap cookies, crushed
- 1⁄2 cup lemon juice
- salt and pepper
- Core cabbage and separate leaves (about 18 leaves).
- Blanch cabbage leaves in boiling water to which 2 Tablespoons of vinegar has been added.
- Gently pour into colander to drain and rinse under cold water.
- Place beef in a large bowl.
- Add cooked rice, salt, pepper, 1 teaspoon of the white sugar, 1/2 teaspoon brown sugar, beaten eggs, 1/2 cup chopped onion and ketchup.
- Mix to combine.
- Place approximately 1/3 cup mixture on each cabbage leaf and roll up,tucking in sides and secure with toothpicks.
- Sprinkle diced carrots,remaining onions and celery on bottom of large casserole dish or baking pan.
- Place rolls on top of vegetables in pan.
- Coarsley chop tomatoes and pour in saucepan.
- Add rest of sugar, brown sugar, gingersnaps and lemon juice.
- Heat at slow simmer until sauce is heated through.
- Sauce should have a sweet and sour taste.
- Add more salt and pepper if you wish at this point.
- Pour sauce over cabbage rolls and cover baking pan.
- Bake at 350 degrees Fahrenheit for 2 hours.
- This dish can be frozen before baking, then thawed and baked when needed.
- You could also divide this recipe and freeze half the rolls and sauce for another meal.
Packed each leaf with as much filling as I could (large head of cabbage) and had no problem using all the filling. Gingersnaps gave dish an unusual and wonderful flavor.
Tried this and doubled sauce ingredients because I used a very large head of cabbage It was different and tastier than others I've made and was a hit at a recent family gathering. Next time I'll make two pans and freeze one for another meal.
Because of the originality of using gingersnaps and the sauce flavor itself, I am giving this my highest rating. Having leftover filling does not detract from the originality of the recipe, and since the recipe clearly states salt and pepper can be adjusted and the recipe should have a sweet/sour flavor, my adding a bit more lemon juice, salt and pepper did not change the intent of the recipe. My head of cabbage was medium to smaller-sized, so if that is in the case next time, I will use two.