Stuffed Cabbage (Goblabki)

1  lg. cabbage
3 qts. boiling water
2 lbs. ground beefalo
1 med. onion, finely chopped
2 tsp. salt
1/4 tsp. pepper
1 c. uncooked regular rice
2 cups boiling water
3 eggs, well beaten
4 cans condensed tomato soup

Core cabbage; rinse with warm water for easy separation of leaves. Place 16 to 20 medium to large cabbage leaves in the 3 quarts boiling water; simmer gently until leaves are transparent, about 10 minutes. Drain leaves; set aside.
Cook meat and onion in large skillet over medium heat until meat is brown and onion is tender. Add salt and pepper; remove from heat.
Soak rice in 2 cups boiling water 5 minutes. Drain; cool.
Mix rice into beefalo mixture; stir in eggs. Place 1/4 to 1/3 cup beefalo mixture on center of each cabbage leaf. Fold in edges; roll up leaf from stem end. Place rolls seam sides down in Dutch oven or roasting pan. Cover and simmer over low heat on top of range (or bake in 325 degree oven) until rice is tender, about 2 hours.

General happenings

We don't normally have "bottle" calves with beefalo, but occasionally something happens and we have one.  We had a first calf heifer that needed a little assistance in delivering her calf and when it was born she got up and walked away.  We had to bottle feed the calf some colostrum and tried for two days to get Momma to accept it, but to no avail.  Last Fall during some of our beefalo business we had discussed "bottle" calves and were told "if you ever have one".  We remembered, and contacted the Jerry Smeltzer family of Marshfield, Mo.  They said "yes" and now have a baby beefalo heifer.  Good luck Jerry and family.

 

So far 2011 has been a heifer year, 27 heifers to 14 bulls.  Most of the calves have been sired by Rondo who is pictured below.  Those calves born in February will be weaned by about September 1st.  For those who would like to purchase some weaned calves at about that time we are taking orders now.  Hopefully we can add some pictures of these calves in the near future.