Cabbage Rolls (Holubschi)



This recipe takes me back to my Mom's kitchen and early years of marriage when I wanted to make

something fancy. We called them Galopsay but I feel like this name  is not too familiar to most. Although we don't have these that often any more, (mainly because we have so much to choose from today) I still do enjoy that "comfort food" flavor. It's a good recipe for a meal that you want to prepare ahead because they are always good re-heated. It's also a good casserole type food for pot-lucks and very economical. This recipe makes 12-14 rolls. Sometimes I form few meatballs and add them for those who don't care for the cabbage.

Ingredients:
Rolls / Filling:
1 head Savoy cabbage
1 lb lean ground beef
1 tsp salt
pepper
1/2 grated onion
1/2 cup sour cream
1 – 1 1/2 cup cooked rice
Sauce:
½ chopped onion
½ chopped pepper, any color
4 Tbsp flour
4 c water (approx)
1 bouillon cube (Knorr chicken)
3 Tbsp tomato paste ( or acc. to taste)
salt and pepper, to taste

Place cabbage in a large pot of boiling water and peel off leaves as they become soft.
Then set aside. If you are using regular cabbage, cut around the core before placing it in the water.

In a large frying pan, cook onion and pepper in a small amt of oil until tender. Mix flour and
half of the water in a sealed container until well blended and add to onion/peppers. While cooking,
add the rest of the water and stir until smooth and bubbly. Add bouillon cube and tomato paste.
For more sauce, mix more flour and water and add another bouillon cube for flavor. Adjust amounts
according to desired consistency and add salt and pepper according to taste.

Mix raw meat, salt, pepper, onion, sour cream and cooked rice. Place a few Tbsp of meat mixture
onto each leaf, fold ends and roll up. Place close together in roaster.

For a very large recipe, add 1 can of tomato soup. Pour sauce over cabbage rolls and bake at 350F
for 1 - 1 1/2 hours.

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