World Flavors Cookbook

Gołąbki (Cabbage Rolls)

Savory cabbage leaves stuffed with a mixture of minced meat and rice, slow-simmered in a rich tomato sauce. The name literally means "little pigeons."

Cuisine: Poland

Ingredients

• 1 large head of white cabbage
• 500g ground pork or beef
• 1 cup parboiled rice
• 1 large onion, finely diced
• 2 cups tomato passata or juice
• 1 cup beef or vegetable stock
• Salt, pepper, marjoram

Instructions

1. Core the cabbage and boil the whole head in a large pot of water. Peel off the leaves as they soften.
2. Mix the raw meat, cooked rice, onion, and spices. Knead until well combined.
3. Trim the thick central vein from each cabbage leaf.
4. Place a portion of filling on each leaf, fold in the sides, and roll up tightly.
5. Place the rolls in a large heavy pot. Mix tomato passata with stock and pour over the rolls.
6. Simmer covered over low heat for 60-90 minutes until the cabbage is very tender.