Main
Gołąbki, Polish Stuffed Cabbage Rolls
- Preparation time
- 1 h 30
- Servings
- 4 servings
Ingredients
- White cabbage — to buy1
- Rice — to buy150 g
- Ground beef — to buy300 g
- Porc haché — to buy200 g
- Onion — to buy1, haché
- Salt — to buy1 pincée
- Pepper — to buy1 pincée
- Tomato paste — to buy3 c. à s.
- Stock — to buy400 ml
- Cream — to buypour servir
Preparation
Cut out the cabbage core and dip the whole head into a large pot of boiling water for 2-3 minutes to soften the leaves, then gently peel them off one by one.
Cook the rice in salted boiling water until half-cooked (8-10 minutes) — it will finish cooking inside the cabbage rolls in the oven.
Mix the ground meat with the drained rice, finely chopped onion, salt and pepper, until you get an even filling.
Spoon some filling into the center of each cabbage leaf, fold in the edges, and roll up tightly to form a small parcel.
Arrange the rolls snugly next to each other in a baking dish.
Mix the tomato paste with the broth and pour over the cabbage rolls, until they are almost covered.
Cover with aluminum foil and bake at 180°C/350°F for 55-60 minutes, until the cabbage is meltingly tender.
Serve topped with the tomato sauce, optionally with a spoonful of cream.