Cabbage Rolls-Gołąbki

Out of all the Polish foods I grew up eating Gołąbki are my favorite.  There is nothing that says Polish gathering to me more than a huge roster of cabbage rolls- 
There are many variations of this typical Eastern European dish- some are made with pork, some add raw meat to the cabbage leaf to cook- Jewish cabbage rolls tend to have more meat than rice- 
I have two babcia's and they make the best cabbage rolls in the world- This recipe is one that I made up following their expertise. 

1 lg. head cabbage
2 cups of (uncooked) white rice
2 lb. ground turkey (approximately- just one package)

2 cups of V8 juice (I use low sodium)

1 med. onion, chopped fine
Salt, pepper and dill to taste

To prepare the cabbage leaves:

1. Core out the center of the cabbage and put it into a large (the largest you have) pot with boiling water- The cabbage does not need to be completely submerged- but you should have a lid on the top and rotate it. 

2. After about 20 minutes using metal tongs and the fork from a carving set- carefully pry away individual leaves- from the bottom- trying not to tear them (this is A LOT easier to do than it sounds) 

3. Set the leaves aside to cool in a colander with a plate underneath it. 

To make the filling:

1. Make the rice according to directions 

2. Chop onion and sauté it using butter- once the onion is transparent remove and set aside- in the same pan cook the ground turkey- season with salt, pepper.

3. Add the onion, meat, rice and mix together.

4. Add one cup of V8 juice to the mixture

5. Add chopped or dried dill to taste and mix all together

To roll the cabbage roll: 

1. Place about two table spoons of the mixture at the thickest part of the leaf

2. Fold the roll the same way you swaddle a baby

3. Tuck the final part by sticking your finger into the roll and tucking all the remaining leaf into the roll.

4. Lay them in securely (stuff them together) in a roasting pan.

Occasionally the leaves have a thick center which may be trimmed for easier rolling:

When you are ready to cook, pour the final cup of tomato juice all over the cabbage rolls (about an inch of liquid at the bottom of the pan) and cook at 350*c for 30 minutes.  Serve hot with a dollop of sour cream.

With the left over tomato juice I would suggest making a drink to reward yourself for all your rolling and tucking.

Bloody Lady

Fill half a glass with crushed ice- 

Add vodka until the ice is covered

Add salt, pepper, tabasco, horseradish and worcestershire to taste. 

(I say to taste because Dr. J and I differ VASTLY on the amounts we add- so to taste- love it or leave it!) 

Mix it

Fill the rest of the glass with tomato juice and add a celery stick to garnish and gobble.

Happy Hanukkah!