(by Laurel DiGangi)
5 c. cooked white long grain rice
1 1/2 large onions, finely chopped
1 - 2 T. butter
3 lb. ground beef
salt, pepper, and garlic powder to taste
2 eggs
2 large heads of cabbage
butter for frying
Cook rice per package directions and set aside.
In a large frying pan, melt 1 – 2 T. butter and sauté onions until transparent.
Set aside in a large mixing bowl.
In the same pan, sauté ground beef, breaking apart and crumbling well.
Drain fat and add beef to onions.
Add cooked rice and let cool until easy to handle.
Add salt, pepper, garlic powder, and eggs, mixing well.
(Filling may be prepared in advance. Refrigerate if not proceeding to make cabbage rolls )
Bring a large pot of water to boil.
Cut around the core of each cabbage with a sharp knife and place them in boiling water, which should cover them almost completely.
When the outer leaves have cooked, pull them off and set aside to cool on paper towels. Continue until all leaves are cooked.
With a sharp knife, shave away some of the thickness of the veins in the cabbage leaves.
Place each leaf cupping up, vein at the bottom, and add filling.
Begin rolling from the bottom, then bring in the sides, continuing to roll toward the top.
Heat butter in a large pan and fry until cabbage is slightly browned, turning once.
Smacznego!
(Read A Tale of Two Gołąbki, the story that accompanies this recipe.)