My mother does it slightly different too lol. I think everyones does.
We have it with Heinz creme of tomato soup and plenty of fresh bread.
Go 2;abki (Go 2;omki)
3lbs on minced beef
4 large or 5 medium white onions
500g of white rice
2 large drumhead cabbages
Fill a large deep stock pot 2/3 full of water and heat, but do no boil.
Finely dice the onions and fry in plenty of fat until they are softened and have lightened in colour, but do no allow them to brown. Once the onions are softened remove them from the heat and leave to cool.
Place the minced beef into a large mixing bowl and season very generously with salt and a little pepper.
Measure out the rice into a large jug and rinse the rice with boiling water from the kettle. Repeat this 3 or 4 times until the rice is thoroughly washed and a lot of starch has been removed. Once washed, leave the rice to one side to cool.
Strip the outermost leaves from the cabbage and discard. Take a sharp knife and remove the bottom of each cabbage, removing approx 1 ˝ inches. Score and then remove the core of the cabbages so that the leaves can be separated from one another much easier later. During this process be careful not to damage the leaves.
Once the core has been removed add one cabbage at a time to the pot of hot water. Leave the cabbage in the water for around 5 minutes before attempting to remove any leaves. After 5 minutes or so, begin to gently remove the outer leaves from the cabbage, one at a time, again being careful not to damage any other leaves. Once a leaf has been separated leave it in the hot water for 30 seconds or so to soften further. After this period the leaf can be removed and set aside to cool. Continue to remove the leaves until they become too small to make suitable parcels. Save a few of the leaves that are too small to be used later. Repeat this whole process with the 2nd cabbage.
While the cabbage is cooling add the cooled onions and rice to minced beef and mix thoroughly by hand until they ingredients are well combined.
Using a sharp knife remove the thickest part of the rib from each cabbage leaf. The rib should not be totally removed just reduced in size. The leaf should retain its round shape.
Discard the hot water in the pot. Place a steaming wrack in the base of the now empty pot and cover the rack with pieces of cabbage leaf that were too small to make parcels.
Once the leaves are ready, spoon a portion of the mince, rice and onion mixture into each leaf and spread evenly along the rib of the leaf. Once satisfied, fold the leaf from the sides first and then from each end to make a parcel. Repeat this process until there are no more leaves left or the mince mixture has been exhausted. Position the parcels in the pot starting from the centre and then in tightly packed layers until all parcels are in the pot.
When all parcels are completed, cover with a further layer of cabbage leaves that were too small to make parcels. Now cover with boiling water from the kettle (may require 2 full kettles of water). Place a plate on top of the parcels and press gently to force any air out and pack the parcels even tighter. Place some weight on top of the plate and top up with boiling water so that the plate is covered with 1 – 2cm of water.
Bring the water up to the boil and then reduce the heat to medium and cook for a further 1 ˝ hours.