1 head of cabbage (regular or savory)
7 oz. ground beef, turkey, pork, or meat mixture
5 oz. rice (dry)
1 onion
salt
pepper

Optional
1 can tomato wedges
1 cup chicken broth
1 egg
2 Tbsp. oil

Other Materials
1 large pot with lid
1 plate that will fit in the bottom of the pot
(Corelle, or plates of similar material, work best because they will not crack easily with changes in temperature. If this is not available, line the bottom of the pot with the smallest of the leaves of cabbage.)

This recipe is easily scalable, but of most importance is the ratio of meat to rice, which can be varied anywhere from 1/3 rice and 2/3 meat to 2/3 rice and 1/3 meat as desired, but if there is more rice than meat, the egg will be required to hold the mixture together, otherwise it is optional.

This recipe covers two variations, one with tomato in the stuffing and one without, so the tomato may be added or excluded as desired. If the tomato wedges are used, save the juice for inclusion in the broth.

Stuffing

Begin by cooking the rice until half done and drain. The grains should still be firm.

If desired, finely chop the onion and saute in 2 Tablespoons oil. Onion can also be used raw.

In a large mixing bowl, combine the ground beef, rice, onion, tomato wedges (if desired), egg (if desired), salt, and pepper.

Also, any of the smallest leaves of cabbage from the following step may be finely chopped and added to the stuffing.

Cabbage Wrappers

Remove the outer leaves of the cabbage and wash or discard depending on their condition.

Remove the core of the cabbage and place the head of cabbage in a pot of boiling water for approximately three minutes.

Remove leaves as they become supple. Once all of the leaves are ready, and cool enough to handle, proceed to stuffing.

Wrapping, Stuffing & Cooking

Prepare the pot by placing a plate in the bottom or lining with the smallest of the cabbage leaves. The plate may be placed right side up or upside down.

Place 1- 2 heaping tablespoons of stuffing in the center of a leaf of cabbage.

Fold either side of the leaf toward the opposite side so they cover the stuffing, and fold the remaining ends toward the center.

Once complete, place the golabki fold-side-down in the pot.

Repeat until all are complete.

The weight of the stuffing will keep the cabbage from opening while cooking.

Fill pot until about half full with any of the following:
1. Lightly salted water
2. Juice from the tomato wedges and 1 cup chicken broth with the remainder water.

Cover pot and place on stove at high heat until broth begins to boil, then lower heat until a slow simmer is achieved.

Cook for 1.5-2 hours.

Preparation is complete when the meat in the top layer of golabki is fully cooked. Remove golabki from broth and serve.