Polish recipe
How to make Gołąbki (stuffed cabbage rolls)
gołąbki
All of Poland
Soft boiled cabbage leaves wrapped around a filling of minced pork or beef, onion and rice or buckwheat groats, then baked or simmered in a tomato or mushroom sauce.
Ingredients
- 1 large white cabbage
- 500 g minced pork or a mix of pork and beef
- 150 g rice, cooked until just tender
- 1 onion, finely chopped and softened in a little butter
- 1 egg, salt and pepper
- For the sauce: 500 ml tomato passata, 250 ml stock and 2 tablespoons sour cream
Method
- Cut out the hard core of the cabbage. Put the whole head in a large pot of boiling salted water and peel off the leaves one by one as they soften. Shave down the thick rib of each leaf with a knife.
- Mix the meat, rice, onion and egg, and season well with salt and pepper.
- Put 2 tablespoons of filling near the base of each leaf, fold in the sides and roll up firmly.
- Lay the rolls close together in a baking dish lined with a few spare leaves. Pour over the passata mixed with the stock.
- Cover and bake at 180°C for about 1 hour. Stir the sour cream into the sauce before serving, with potatoes or bread.
Made it at home? Tick it off and it goes into your kitchen passport.
Gołąbki means 'little doves' or 'little pigeons', perhaps because of their plump shape, although linguists disagree about where the name comes from.
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