Golabki (Cabbage Rolls)

Ingredients

• 1 large head Cabbage
• 1 lb Ground Beef
• 1 cup Cooked Rice
• 1 medium Onion
• 1 large Egg
• 28 oz Tomato Sauce
• 1 teaspoon Salt
• 0.5 teaspoon Black Pepper
• 2 tablespoons Sunflower Oil

Instructions

1. 1Carefully remove the core from the 1 large head of cabbage. Bring a large pot (e.g., 8-quart capacity) of water to a rolling boil (212°F / 100°C). Submerge the cabbage head in the boiling water for 5 to 10 minutes, or until the outer leaves become pliable enough to peel off without tearing. Gently peel off 12 to 16 large, intact cabbage leaves and set them aside.
2. 2Dice the 1 medium onion into 1/4-inch (0.6 cm) pieces. In a large mixing bowl, combine the 1 lb ground beef, 1 cup cooked rice, diced 1 medium onion, 1 large egg, 1 teaspoon salt, and 0.5 teaspoon black pepper. Mix all ingredients thoroughly with your hands until they are well combined.
3. 3Lay one prepared cabbage leaf flat on a clean surface. Place approximately 1/4 cup of the meat mixture near the stem end of the leaf. Fold the sides of the leaf over the filling, then roll it up tightly from the bottom towards the tip to form a compact roll. Repeat this process with the remaining cabbage leaves and meat mixture.
4. 4Heat the 2 tablespoons of sunflower oil in a large heavy-bottomed pot or Dutch oven (e.g., 6-quart capacity) over medium heat (approximately 325-350°F / 160-175°C). Carefully place the assembled cabbage rolls, seam-side down, in a single layer in the hot oil. Sear the rolls for 3 to 5 minutes until they are lightly browned on the bottom; if necessary, work in batches to avoid overcrowding the pot.
5. 5Pour the 28 oz tomato sauce evenly over the seared cabbage rolls in the pot. Bring the sauce to a gentle simmer (small bubbles forming around the edges) over medium heat (approximately 200°F / 93°C). Reduce the heat to low (approximately 175-200°F / 80-93°C), cover the pot tightly, and simmer for 1.5 to 2 hours, or until the cabbage is very tender and the internal temperature of the meat filling reaches 160°F (71°C) when checked with a meat thermometer.
6. 6Carefully remove the Golabki from the pot. Serve hot, perhaps with mashed potatoes.

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