Galabki (Stuffed Cabbage)

(by Victoria Kertz)

1 head of cabbage

1 lb. “good” ground beef

1 white onion, chopped

1 c. cooked rice

1 large can of tomato soup

pinch of brown sugar

salt and pepper to taste

Preheat oven to 350 F.

Put cabbage in a large stock pot, covered with water.

(If you’re sensitive to smells, or have houseguests, pour a little vinegar into the water before adding the cabbage. It helps.)

Place over high heat, cover, and bring to a boil.

Lower heat to a gentle boil, and cook until leaves of cabbage soften.

Drain, set aside, and allow to cool.

Separate cabbage leaves and use a knife to remove the “vein” of each leaf, particularly the larger ones.

In a large mixing bowl, combine ground beef, chopped onion, cooked rice, salt and pepper.