Stuffed Cabbage Leaves (Jewish Sweet-and-Sour Style)

Name: Stuffed Cabbage Leaves (Jewish Sweet-and-Sour Style) (Голубцы)
Yield: 4 Servings
Cuisine: Russia
Ingredients: 1 head of white cabbage (about 2 pounds); ¼ teaspoon crushed fennel seed; 1 large clove garlic, crushed; 1 large carrot, scraped and grated; 3 tablespoons raw rice; ¾ pound ground beef (or half ground beef and half ground veal); ¾ pound ground beef (or half ground beef and half ground veal); 3 tablespoons olive oil; 2 large onions, coarsely chopped; ½ cup dark brown sugar; ¼ teaspoon salt; 2 pounds ripe tomatoes, peeled and cut into chunks (or 128-ounce can, drained); 1/3 cup freshly squeezed lemon juice; freshly ground black pepper to taste (use it liberally); 1 large egg, beaten; 2 tablespoons minced fresh parsley; 1 teaspoon salt

Голубцы

Preparation info

4
Servings

Difficulty
Easy

Appears in

A Taste of Russia

By Darra Goldstein

Published 1983

About

Ingredients

1 head of white cabbage (about 2 pounds)
2 large onions, coarsely chopped

Europe
Russia
Main course
Eastern Europe
Gluten-free

Method

Core the cabbage. Blanch it in boiling water for about 5 minutes. Remove from the pot and gently peel off the outer leaves. If the inner leaves are still too stiff to be removed, return the cabbage to the boiling water for another minute or so. Continue until all the leaves have been removed. Reserve the cooking liquid.

Use the small inner leaves or any damaged ones to line the bottom a