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Export 14 ingredients for grocery delivery
Step 1
Chop onion.
Step 2
Mince garlic.
Step 3
Saute garlic and onion in 2 T butter over medium heat until onions are caramelized. Remove from heat and let cool to near room temperature.
Step 4
Beat 2 eggs thoroughly with 2 T marjoram, 1 T thyme/sage, salt, and pepper.
Step 5
In bowl, add ground beef, pork (or veal), rice, onion, garlic, and eggs.
Step 6
Mix thoroughly with your hands.
Step 7
Cover and let rest in the fridge. (You can let it sit overnight, it will just let the flavors permeate more.).
Step 8
Core cabbage.
Step 9
Blanche cabbage leaves in boiling water, peeling them off as they become limp. (Alternatively, after coring the cabbage, you can put it in the freezer and after it's frozen, let it thaw and the leaves will be limp--you can just pull them off. **If you choose to freeze, freeze the cabbage the night before and keep in mind it will take a few hours for it to thaw**).
Step 10
Once you've separated all the leaves, take a paring knife and cut off any thick stems preventing the limp leaf from bending/rolling.
Step 11
Put about 2 T of meat filling in the center of each leaf. Fold the sides of the leaf in and roll it up into a little package. Put each golabki seam-down into a casserole dish. (At this point, if you like, you can freeze them and thaw them later. Once thawed, continue with the recipe steps below.).
Step 12
Once you've used up all the cabbage leaves or meat filling, take your cans of tomatoes and pour them over the golabki.
Step 13
Sprinkle the remaining teaspoons of marjoram into the tomato sauce before pouring it over the golabki and tomatoes.
Step 14
Bake covered at 350 for 2 hours.
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