Golumki (Stuffed Cabbage Rolls)

September 2, 2009 1 Whole Medium Cabbage for wrapping the mix 1 Onion, finely chopped
3 medium mushrooms chopped fine
2 tbsp Butter
1lb ground Beef 8 oz ground Pork
8 oz Cooked Rice
2 x-large eggs
1 tbsp Freshly chopped Parsley 1 tsp Fresh Thyme
1T Marjoram
1T Dry Mustard 2 tsp smoked Paprika
1T freshly chopped Garlic
1 ½ T Salt
½ T Black pepper
4oz Jewel Beef stock (Cold)
12 oz Stawski beer

Sauté onion until caramelized, add mushrooms, cook several minutes then add garlic, cook until garlic is only hot, pull from fire and cool. In a mixing bowl add the beef stock and all seasonings & mix well. Whip in the eggs, and add the cooled off vegetables. Then, mix in the ground meat. Mix thoroughly and set aside in refrigerator. Core the cabbage head. In a pot large enough for boiling water and the head of cabbage boil lightly salted water. At the same time have a pan or bowl of cold water with some ice cubes in it. Use a chef's fork to hold the cabbage by the base when you insert it into the boiling water. It will be easier to remove from the pot. If you have a colander that fits the pot using that also works. Pull the leaves of cabbage off one at a time as they loosen up and place them in the cold water to prevent over cooking. The leaves should be very pliable. Fill each leaf of cabbage with enough beef to roll and be completely enveloped by the cabbage. Try to keep them the same size for even and consistent baking. The baking time will vary depending on the size of the meat filling. A 375 oven will work best. Brush the rolls with a touch of oil to help prevent the cabbage from drying out & cracking while baking. Add 1/4 – 1/2 inch of beer to the pan and cover the pan loosely with aluminum foil. Approximately 30 minutes baking time. Check for doneness.

Roasted Red Bell Pepper Sauce for Golumki
10 oz roasted red bell peppers
¼ cup diced Onions
½ cup thin sliced Carrots
¼ cup thin sliced Mushrooms
4 pitted prunes
1t Salt
1t Dry mustard
1t marjoram
1 cup Jewel chicken broth
1 plum tomato diced

Sauté with enough oil to prevent sticking, the carrots first for about 5-7 minutes, then add the onion and cook until translucent. Then add mushrooms, when they are wilted from cooking, add the rest of the ingredients. Simmer everything until all ingredients are soft and can be easily smashed with the back of a spoon when pressure is applied to them. Add everything into a food processor and puree until smooth & strain. Adjust seasonings if needed, salt & pepper to your taste.

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