Russian Cabbage Rolls (Golubtsi) Recipe #4096
by Tonkcats
SERVES 6
- 1 large head of cabbage
- 1 lb ground beef
- 1/2 lb ground turkey or ground pork
- 1 medium potato, shredded
- 1/2 cup old-fashioned oatmeal, combined with enough milk to cover for moistness
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Grey Poupon mustard (optional)
- 1 tablespoon prepared horseradish (optional)
- 1 clove garlic, minced
- 1 teaspoon italian seasoning
- 1/2 teaspoon black pepper
- 1/4 teaspoon dill weed
- 1/4 teaspoon gingerroot
- 1 tablespoon parsley
Sauce:
- 2 (10 3/4 ounce) cans condensed golden mushroom soup
- 1/2 teaspoon Worcestershire sauce
- 1/2 teaspoon Tabasco sauce (optional)
- 1 teaspoon Shilling Lemon Herb Seasoning
- 1 1/2 cups water
- 1 tablespoon parsley
- Make 4 large slits around the core of the cabbage. Submerge cabbage stem side down in boiling water. Cook on medium heat until cabbage is bendable. Remove. cut large leaves in half, set aside. Combine all ingredients; mix well (Exclude the mustard and horseradish sauces if spice isn't your way of life). Place 1 tablespoon mixture in each leaf and roll up, set into a 12x7x2 inch baking pan or large casserole dish.
- Combine soup and water in pan, bring to a boil.
- Add remaining ingredients, cook over medium heat until slightly thickened.
- Pour sauce over rolls.
- Bake in a 375 oven for 1 hour or until light to medium brown and gravy has thickened.
- Cool slightly and serve with a tossed salad and dinner rolls.
- *Fresh ginger may be used to substitute for the powder
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5 stars