Golabki (Stuffed Cabbage Rolls)
Makes 12 rolls
2 T. extra virgin olive oil
3 garlic cloves, minced
1 yellow onion, finely diced
1 t. sea salt
1 (14 oz.) can diced tomatoes
2 (6 oz.) cans tomato paste
1 1/4 c. water
2-3 T. cane sugar
1/2 t. sea salt
1/2 c. brown rice
1/2 c. brown lentils
2 c. water
2 vegetable bouillon cubes
1 T. extra virgin olive oil
2 garlic cloves, minced
1 shallot, minced
8-12 oz. 80% lean ground beef
2 T. fresh oregano, minced
1 T. fresh basil, minced
1 large head green cabbage
1. Preheat oven to 325F.
2. Heat the olive oil in a sauce pan over medium heat until shimmering. Add the garlic and onion, sprinkle with salt, and sauté until onion is caramelized, about 6 minutes.
3. Add the tomatoes, tomato paste, water, sugar, and remaining salt and stir until combined.
4. Simmer sauce on low for about 5 minutes, stirring occasionally. Remove from heat and set aside.
5. In a large sauce pan, combine rice, lentils, water, and bouillon. Bring to a boil, then turn heat to low and simmer for about 30-35 minutes, or until all the water is gone and the rice and lentils are tender but not mushy. Remove from heat.
6. While rice and lentils are cooking, heat the remaining olive oil in a large skillet over medium heat, and sauté the shallot an garlic until softened, about 2-3 minutes.
7. Add ground beef and brown. Remove from heat, and stir in oregano and basil.
8. Add lentil mixture to meat mixture and stir to combine.
9. Cut the bottom of the head of cabbage off, discarding the outermost leaves. Slice off another 1/8-1/4 in. or so of the bottom where the leaves join. Turn the cabbage head over and using a sharp knife cut out as much of the core (stem) as you can. Carefully remove the leaves, taking care to avoid breaking them. (They may tear a little around the outer edges, but this is okay.) Ensure you have at least 12 leaves. If desired, you can lay the cabbage leaf vein side up on a flat surface and cut into the leaf stem to remove any thick spine remaining.
10. Cover the bottom of a deep 9 x 13″ baking dish with some of the sauce.
11. Place about 1/3 c. of the filling in the center of each cabbage leaf and fold the sides over to make a rectangular shaped pouch. Lay seam side down in the baking dish. Repeat to make remaining rolls, placing them in tight rows in a single layer.
12. Cover generously with sauce, and then cover dish with aluminum foil.
13. Bake for 75 minutes or until the cabbage is tender.