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Russian Cabbage Rolls (golubtsi)


  • 1 large head of cabbage
  • 1 pound ground beef
  • 1/2 pound ground turkey or pork
  • 1 medium potato, shredded
  • 1/2 cup old fashioned oatmeal, combined with enough milk to cover
  • 1 Tbsp Worcestershire sauce
  • 1 Tbsp Gray Poupon mustard (optional)
  • 1 Tbsp horseradish (optional)
  • 1 clove garlic, minced
  • 1 tsp Italian seasoning
  • 1/2 tsp black pepper
  • 1/4 tsp each dill weed and ginger root
  • 1 Tbsp parsley

Make 4 large slits around the core of the cabbage. Submerge cabbage stem side down in boiling water until leaves pull away from center; pull stem out. Cook on medium heat until cabbage is bendable. Remove, cut large leaves in half; set aside. Combine remaining ingredients; mix well. Place 1 tablespoon mixture in each leaf and roll up, set into a 12x7x2 inch baking pan or large casserole dish. Cabbage Roll Sauce 2 (10 3/4 oz) Golden Mushroom soup 1/2 tsp Worcestershire sauce 1/2 tsp Tabasco (optional) 1 tsp Lemon Herb seasoning 1 1/2 cups water 1 Tbsp parsley Combine soup and water in pan, bring to a boil. Add remaining ingredients, cook over medium heat until slightly thickened. Pour sauce over rolls. Bake in a 375 oven for 1 hour or until light to medium brown and gravy has thickened. Cool slightly and serve with a tossed salad and dinner rolls.

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