Beef

Holubky

Slovak Stuffed Cabbage Rolls

Serves 8

16 large Cabbage leaves (from a 2-3 lb head of Cabbage)
2 Onions, chopped
10g / 2tsp Butter
10 garlic Cloves, pressed
500ml / 1Pint ( 2 cups ) Rice (washed, then cooked halfway with 45g / 3tbs Butter)
450g / lLb extra lean ground Beef
450g / 1Lb Pork sausage or minced (ground ) Pork or minced Turkey
1 egg
60ml / 2floz ( ¹/₄ cup ) Milk
10ml / 2tsp Salt
3g / ¹/₂tsp Pepper
3g / ¹/₂tsp Paprika
2g / ¹/₄tsp Sweet Basil

Sauce:
15g / 1tbs shortening or oil or lard
30g / 2tbs Plain ( all purpose ) flour
15ml / 1tbs Water
Tomato sauce
900ml / 1¹/₂pint ( 3³/₄ cups )
60g / 4tbs sugar


Cover the cabbage leaves with boiling water and let stand until leaves are limp (2-3 minutes) then drain.
  Fry the onions in butter until translucent, then mix with the garlic, rice, meat, egg, milk, and seasonings, mix well.
  In a large dutch oven ( casserole ), prepare zapraška (similar to roux) by melting shortening over medium heat, add the flour and cook, stirring constantly, until it reaches desired brownness (usually light brown or beige), then add a tablespoon of water and stir until smooth.
  Be very careful when making zapraška as it is very hot and can cause severe burns if it comes in contact with the skin, also avoid the steam that rises when you add the water.
  Add the tomato sauce, water, and sugar, mix well and bring to a boil.  Allow to boil for several minutes.
Place 2-3 tablespoons (depending on size of leaf) of meat mixture in centre of each cabbage leaf, tuck in sides and roll to cover the meat mixture.  Place, seam side down in pot with sauce.
  Cook, covered, over low heat for 2-3 hours.