Grandmas Golabki!

Directions

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   First, prepare a cup of uncooked long grain white rice according to package directions.
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   Then fill a pot (one that is large enough to submerge your head of cabbage) with water (salt water if desired) and allow water to come to an active boil.
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   Meanwhile, prep the cabbage by removing as much of the core as you can (safely!).
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   The purpose is to make the peeling of the leaves easier later.
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   I usually cut in with a very sharp knife in a hexagon pattern and dig out at least the protruding portion of the core, if not just a bit deeper.
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   While youre waiting for your water to boil (inevitably, it will seem like forever til you sit down to do something else), mince your whole onion.
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   Some people prefer larger chunks but I prefer it to blend more with the meat.
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   When the water boils, carefully lower the cabbage into the water and allow it to soften.
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   If you have lost any leaves, also throw them into the water.
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    It will more than likely take about 20 minutes for the outer leaves to soften enough to start removing.
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    While waiting on the cabbage to soften, prepare the meat mixture, much like you would with a meatloaf.
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    Take the pork and beef and mix them evenly together.
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    Add the onions, and season the meat with some salt and pepper (some people use paprika as well as other spices, but we prefer simple) and then add the rice.
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    Crack an egg into the meat mixture and again to fully incorporate it.
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    Check on your cabbage.
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    Find the loose edge of a leaf and *gently* tug it.
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    The leaf is done if it can be peeled back with a fork with almost no resistance whatsoever.
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    Peel leaves in installments.
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    The first leaves will be bigger but also more delicate, so be careful!
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    Set leaves aside in a dish or bowl when they are done.
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    Now you can start to roll the golabki.
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    It seems self explanatory but its a little bit trickier than it looks.
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    Take a leaf from your stack, lay it on a flat surface, like a cutting board, with the thick ridge in the center of the leaf facing the right.
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    Take a paring knife and cut a triangle shape in the leaf to remove the hardest part of the ridge.
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    This makes rolling the golabki easier, and creates a fun little PacMan shape.
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    This will be a good point of reference in the next step, and a fun thing to point out to your kids!
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    Take your pacman shaped cabbage leaf and face the mouth end to your right.
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    Load the leaf with a good spoonful plus of the meat mixture (we eyeball based on the size of the leaf).
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    Grab the leaf from the pacman end and fold it in towards the center.
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    Do the same with the other side, holding on to the folds while you gather the leaf from top to bottom, folding the other way.
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    This should create a neat rectangular package with no open ends.
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    Roll as tightly as possible, but be gentle so as not to tear the tender leaf.
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    Neatly seal them shut with toothpicks.
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    Set on a platter as you complete them.
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    (We keep the cabbage boiling through the process and try to get as many leaves as possible to use up the meat mixture.
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    It depends on the cabbage how well youll do there.
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    Large cabbage heads are actually much harder to roll golabki from, so opt for 2 small heads over one gigantic one. )
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    (At this point Id just like to say... Its OK if they arent all gorgeous, and you can creatively wrap ones with tears or holes, so dont stress and have fun!)
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    Once you are done rolling the golabki (pronounced, weirdly, go-whoomp-kee), heat up your favorite skillet to medium and break out your stick of butter.
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    Slice a good sized pat of butter off , about a Tablespoon or 2 at a time.
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    When the skillet has warmed some, load as many rolls as you can fit into the skillet, and just slightly brown them, turning to get all sides.
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    Have a large pot standing by to place the recently browned golabki in.
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    If youve encountered leaves that were too small/torn/tender to use, layer a few of them on the bottom of the pan.
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    When removing the golabki from the skillet to the pot, place them with the toothpicked side facing up.
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    As you continue to fry the rest of the golabki , add pats of butter fairly frequently.
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    The butter will brown some by the end of your batch, but thats ok.
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    When you are done, do not wash the skillet!
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    Instead, add just a bit of water to loosen up the butter, and bring it to a foamy boil, which should only take a second or two.
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    Pour the butter water over the top of your golabkis in the pot.
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    Add your crushed tomatoes.
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    We like to use at least one can, and sometimes a can of tomato sauce as well.
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    Next, and importantly, break out your ketchup.
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    Its the dirty little secret to this recipe that makes hers the best.
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    Use about 3/4 cup of ketchup and GENEROUSLY cover the golabki.
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    Put the ketchup right over the top of the tomatoes you just poured into your pot.
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    Add about 3/4 cup of water, again pouring directly on top.
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    There should be a good inch or so of liquid in the pot if you peer in on the sides.
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    Cover the golabki/sauce combo with any additional cabbage leaves, and bring the liquid to a boil over high heat.
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    Let it boil for about 5 minutes and then reduce the heat to low.
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    Cover the pot with a nicely fitting lid.
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    Steam and time make this work.
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    The key here is patience.
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    As a friend of mine with the initials AB always says, your patience will be rewarded.
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    The key is for this to simmer for a LONG, long time.
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    We do it for a minimum of 2 hours.
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    This gives the cabbage time to steam and stew in the tomatoes, and for the flavors to really mix.
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    Serve this with kielbasa and mashed potatoes, maybe some good rye bread on the side, and you will have a feast.
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    *Note* Some people alter the tomato sauce to be sweet or sour.
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    I like this plain recipe.
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    You can add more ketchup for a bit more seasoned flavor or add more tomatoes as you see fit, just taste and adjust.
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    When you reheat these, Grandma says to put a little ketchup right on top, even if you dont like ketchup.
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    Really gives it a nice kick.
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    Enjoy!