Golomki (cabbage Rolls)

Total Time: 3 hrs Preparation Time: 1 hr Cook Time: 2 hrs

Ingredients

• 1 lb ground beef
• 1/2 lb ground lamb or 1/2 lb veal
• 1/2 cup rice, partly cooked
• 1 egg
• 1 medium head of cabbage, not firm
• 2 tablespoons butter
• salt and pepper
• 1 dash celery salt
• 1 small onion
• 2 (10 1/2 ounce) cans tomato soup

Recipe

• 1 buy a medium head of cabbage,that is not firm.remove core from whole head of cabbage with a sharp knife.scald or par-boil the cabbage in boiling salted water.remove and allow to cool before handling.than remove a few leaves at a time,and trim down the the thick ridge on back of leaves to make it easier for rolling.
• 2 wash rice after partially cooked (cook about 10 minutes) in salted water,strain and run cold water through rice in strainer.at this stage rice is about half cooked.
• 3 chop and saute onion in butter until it becomes transparent.
• 4 combine with meat,eggs rice,and seasonings,mix well.
• 5 spread each leaf (on thick end) with the meat mixture to about 3/4 inch thickness,fold the two opposite sides and roll,starting with the thick end.
• 6 place rolls in buttered casserole dish and pour over cabbage rolls a can of tomato soup diluted and bake covered at 325 degrees for about 2 hours or until brown and tender.check in about an hour to make sure tomato soup did not cook out add more if needed.after 2 hour check cabbage rolls for being done if still pink,cook and check every 15 minutes till done.
• 7 these rolls may be cooked or baked in sauerkraut if perferred.