Wrap minced beef or pork in cabbage leaves to make this classic Polish dish, Gołąbki, which is often served around Christmas and other festive occasions
- Serves: 11 persons
- 1white cabbage
- 300g rice
- 1large onion, finely chopped
- 2tbsp olive oil
- 750g pork mince
- pinch of dried marjoram
- 200g tomato purée
Step 1Bring a pan of salted water to the boil. Cut the base off the cabbage and cook it whole in the boiling water for about 4 mins. Remove the outer leaves, then keep peeling away more and set them aside. You may need to cook the heart of the cabbage a little longer to un-peel the innermost leaves. Or if you prefer, cut the leaves off the raw cabbage and cook them loose for 1-2 mins. Reserve the cooking water.
Step 2Cook the rice according to pack instruction and drain it well – it needs to be very dry. Fry the onion in the oil for 8 -10 mins or until soft and cooked through. Put the pork, rice, onions egg and marjoram in a bowl, season well and mix thoroughly.
Step 3Lay out each cabbage leaf and put 2 heaped tbsp of stuffing in the centre towards the stalk end. Fold in the sides, then roll up tightly. Repeat with the remaining mixture and leaves.
Step 4Cover the base of a deep, wide pan with the smaller cabbage leaves. Pack the cabbage rolls on top of the leaves, tightly together. Then, make a tomato sauce by mixing the tomato purée with some salt and pepper and some of the reserved cabbage water. You need enough to submerge the cabbage rolls by a couple of centimetres. Simmer, covered, for 2 hrs. Serve the cabbage rolls with the tomato sauce.