Entree: Poland – Podlasie – Gołąbki (Cabbage leaves filled with seasoned minced meat and rice, braised in a tomato sauce)

Serving Size: 6

Approximate Time

Prep 45 min

Cook 1 hr 20 min

Total 2 hrs 5 min

Ingredients

- 1 medium head green cabbage, about 2.5 lb (1.1 kg)
- 1 lb (454 g) ground pork
- 1/2 lb (227 g) ground beef
- 1/2 cup (100 g) uncooked long-grain rice
- 1 medium onion, finely chopped (about 5 oz / 140 g)
- 1 large egg
- 2 tbsp (30 ml) vegetable oil
- 2 tbsp (30 g) butter
- 2 slices smoked bacon, approx. 2 oz (55 g), finely chopped
- 2 cups (480 ml) tomato sauce or crushed tomatoes
- 1 cup (240 ml) beef or vegetable broth
- 1 tsp (5 g) dried marjoram
- 1 tsp (5 g) salt, plus more to taste
- 1/2 tsp (2.5 g) freshly ground black pepper
- 1 tsp (5 g) sugar (optional, to balance acidity)
- 2 tbsp (8 g) chopped fresh parsley for filling plus extra for garnish

Instructions

1. Heat a large pot of water to boiling. Core the cabbage and blanch the whole head for 5–8 minutes until outer leaves are pliable. Remove leaves as they loosen and cool them on a plate. Reserve the cabbage core and remaining leaves in the hot water until needed.
2. Meanwhile, rinse the rice and cook it in 1 cup (240 ml) of water until just barely tender (about 8–10 minutes). Drain and let cool slightly.
3. In a skillet, heat the vegetable oil and 1 tbsp (15 g) butter over medium heat. Add the chopped onion and bacon and sauté until softened and lightly browned, about 6–8 minutes. Cool slightly.
4. In a large bowl combine the ground pork, ground beef, cooked rice, sautéed onion and bacon, egg, 1 tsp (5 g) salt, 1/2 tsp (2.5 g) pepper, 2 tbsp (8 g) chopped parsley, and dried marjoram. Mix until evenly combined.
5. Trim the thick central rib from each cabbage leaf so it can bend easily. Place about 2–3 tbsp (30–45 g) of filling near the base of each leaf, fold in the sides, and roll up tightly to enclose the filling. Repeat until filling is used (should make about 12–14 rolls).
6. Preheat oven to 350°F (175°C). In a large ovenproof baking dish, spread 1/2 cup (120 ml) of tomato sauce on the bottom. Arrange the rolls seam-side down in a snug layer. Whisk together the remaining tomato sauce, broth, remaining 1 tbsp (15 g) butter, sugar (if using), and a pinch of salt and pepper, then pour over the rolls to come about halfway up their sides.
7. Cover the dish tightly with foil and bake for 60 minutes. Remove foil and bake uncovered another 15–20 minutes to thicken the sauce and lightly brown the rolls.
8. Let rest 10 minutes before serving. Garnish with chopped parsley and spoon sauce over the rolls.