Brown Rice and Meat Stuffed Cabbage in a Crock Pot
Many people from Russia love stuffed cabbage, we call them Golubtsi. However, not many of us who are from Russia like to spend the hours in the kitchen to prepare this dish. This is why there are so many different simpler versions of this dish that we call lazy Golubtsi which are similar in taste but not quite as good as the more traditional stuffed cabbage. I will make and post the lazy Golubtsi recipe later but today I would like to share with you the more traditional way of making it. I have been told by many Russian women that the hardest part for them in this recipe is to cook the whole cabbage and then take the leaves apart. I decided to microwave the cabbage which will speed up this process significantly.
For about 4- servings you will need:
• 1 cabbage head
• 1 pound ground pork
• 1 pound ground beef
• 1 shredded carrot
• 1/2 cup cooked brown rice
• 1 tablespoon dry parsley
For the sauce:
• 3 tablespoons tomato paste
• 3 tablespoons sour cream
• 1 cup beef broth
• 2-3 bay leaves
• salt and pepper to taste
Clean the cabbage head of all brown leaves. Make several cuts around the core halve way and then remove it.
Place cabbage into microwave and cook it on high for 8 minutes.
Let cabbage cool down before you start removing the leaves. Carefully remove each leaf one at a time.
If you find some leaves that are not cooked thoroughly stick them back into microwave for another couple of minutes. The very last few leaves you will not be able to separate and we use it for our Golubtsi later.
Now prepare the meat filling. In a mixing bowl combine ground pork, ground beef, shredded carrot and cooked brown rice.
Then add dry parsley, salt and pepper and mix it well.
Place prepared filling in the middle of the leaf and fold it inside making envelope. Repeat with the rest of the leaves.
Now take the left over cabbage leaves that we could not separate and chop them up. Place this cabbage on the bottom of the crock pot
then layer the rolled Golubtsi over them.
Now make a sauce by mixing together tomato sauce, sour cream and broth.Pour this sauce over the Golubtsi, put on top several bay leaves and cover it, then cook on low for 5 hours.
Serve staffed cabbage hot with sour cream and chopped fresh greens, it is a traditional way to serve it.