Gorky's Cafe Golabki (Stuffed Cabbage)

Name: Gorky's Cafe Golabki (Stuffed Cabbage)
Prep time: 20 min
Cook time: 1 h 35 min
Total time: 1 h 55 min
Yield: 8 golabki, 8 serving(s)
Ingredients: 1 large cabbage (with extra large leaves); 1 1/2 lbs ground beef (or for a veggie version, use cooked bulgar or cooked buckwheat); 2 cups rice, cooked; 2 eggs, slightly beaten; 1 cup onion, chopped; 1 cup carrot, grated; salt and pepper, to taste; 2 (8 ounce) cans tomato sauce; 1 1/2 cups water; 1 cup brown sugar; 1/4 cup vinegar, apple cider

Submitted by lynnski LA

"Gorky's Cafe in LA was a one-of-a-kind restaurant located in the garment district. It was named after the 19th century Russian writer, Maxum Gorky; but featured Polish, Russian and other Eastern European foods. All the dishes were made from scratch, they even baked their own bread and had a micro brewery before it became fashionable. The Golabki is one of my favorites especially because of the sauce. This recipe can easily be made as a vegetarian dish which is how I make it."

Download

Ready In:: 1hr 55mins
Ingredients:: 11
Yields:: 8 golabki
Serves:: 8

ingredients

1 large cabbage (with extra large leaves)
1 ¹⁄₂ lbs ground beef (or for a veggie version, use cooked bulgar or cooked buckwheat)
2 cups rice, cooked
2 eggs, slightly beaten
1 cup onion, chopped
1 cup carrot, grated
salt and pepper, to taste
SAUCE
2 (8 ounce) cans tomato sauce
1 ¹⁄₂ cups water
1 cup brown sugar
¹⁄₄ cup vinegar, apple cider

directions

Set the oven temperature to 350 degrees and start by making the sauce, by combining all the sauce ingredients in a saucepan and simmering it for about 10 minutes, reduce the sauce until it is slightly thick, set aside.
Cook the cabbage in a large pot of boiling water, until tender, takes several minutes; then cool and core the cabbage carefully, and separate the leaves.
Combine beef, (or bulgar or buckwheat) rice, eggs, onions, carrots and salt and pepper, mix well; roll the filling into 8 balls; place each ball on the lower third of a large cabbage leaf; tuck in the sides and bottom of the cabbade leaf and place, steam side down, in a baking dish.
Pour sauce over the cabbage rolls, cover, and bake at 350 degrees for 30 minutes; uncover and bake 10 minutes longer or until slightly browned.

Questions & Replies

Got a question? Share it with the community!

Reviews

I've made this three different ways (with extra~lean gr. beef, gr. turkey, & gr. soy "burger") and my family raves about it each time. Try it with brown rice (instead of white), a salt~free table seasoning (instead of the salt & pepper), and a demerara sugar for a healthier (low~carb , no sodium, & unrefined sugar), truly tasty version.

KaMaBuA
Time consuming, but so delicious.

TracyB

RECIPE SUBMITTED BY

lynnski LA

Los Angeles, CA

I live in a wooded hillside area of Los Angeles where it feels like being out in the country. I grew up in Rhode Island, and came to LA after graduating from URI. I recently retired from my job as an environmental specialist. So now I have time to collect internet recipes. My hobbies & interests are aquatics, shell collecting, my cats, feeding stray cats, home improvement projects and cooking. I love to travel and, years ago, lived in Mexico for several months. My favorite cookbooks are the ones written by Diana Kennedy; they are all great; and I have them all, some signed by her when I was enrolled in her cooking classes. I have a lot of cookbooks; some of my other fave authors and their books are: Madhur Jaffrey (especially World Vegetarian, World of East Vegetarian Cooking and A Taste of the Far East), Faye Levy, Martha Rose Shulman (especially Mediterranean Light, Provencal Light and Mexican Light) and Paula Wolfert.

View Full Profile