Despite how it looks, it is not pronounced anything like Go-lab-ki; the little tail on the A and the cross on the L make a difference, and the closest I can approximate it in text is ‘Go-lump-kie’ or ‘Gwumpki’, which made Googling it very interesting. Phoenetics + Text Search Engine = Not Your Friend.
The Wiki, with photo: http://en.wikipedia.org/wiki/Go%C5%82%C4%8
1 lb ground meat (I used beef, can also add in pork, veal, or venison)
1 cup uncooked rice
1 med onion
3 cloves garlic
Thyme, Salt & Pepper to taste
1 cabbage (Green or Savoy)
1cp brown sugar
1 cp apple cider vinegar
Start a large pot of water boiling, half full.
In a saucepan, sauté minced garlic and finely chopped onion until translucent, but not browned. Set aside to cool to room temp.
Core the cabbage and place it whole in the boiling water. As the leaves loosen and soften, use tongs to peel the whole leaves free of the head, and set aside. Continue until the whole head is separated. Discard water, reserve pot.
Combine meat, sautéed onion and garlic, rice, spices, and egg in a bowl, and mix well.
On a cutting board, place a cabbage leave curved side down, so it’s more of a cup. Place two tablespoons of meat mixture in the leaf, then fold in the sides and roll up the leaf, to form a package. You can affix with a toothpick, if you like. Repeat until you are out of the meat mixture.
In the large pot, place the unused cabbage in the bottom to help protect the rolls from sticking. Nestle the rolls on top, with the loose end tucked underneath. Stack them if need be.
Mix the vinegar with the sugar, with a bit of a heavy hand on the vinegar, until the lumps are mostly gone. Add to the rolls and then top off with beef stock until the rolls are covered. Sprinkle in some broken up bay leaves, peppercorns, and thyme.
Simmer gently for a minimum of one hour, upwards to two. It’s not a fine science and they won’t be ruined if you just have to finish that load of laundry/show/dungeon.
Serving size is usually one roll with extra cabbage from the pot, with a large spoonful of broth over the top.
- You can use water if you don’t have beef stock.
- I’m the only one I know who uses this sweet-sour broth. It’s usually tomato based, but my mom didn’t make it that way, so I can’t tell you if it’s any good.
- The broth is adjustable, so if this is too sweet, you can leave out some of the sugar, or vinegar, or whichever.