Gołabki is a traditional Polish dish. The dish originates from the region around the city of Tarnopol. Originally it was made from grits and potatoes especially for Christmas. Portions of filling tightly wrapped with cabbage leaves in the form of lightly crushed rolls. In the most famous version, it concerns the filling of white rice and ground pork wrapped with white cabbage leaves, cooked over a small fire, topped with tomato sauce and served with separately cooked potatoes as a hot main dish.
Preperation: 90 minutes
Quantity: 4 persons
1 white cabbage
180 g rice
30 g flour
30 g butter
800 g tomato cubes
300 gm inced veal
4 tbsp parsley
60 g butter
1 clove garlic
1 tsp fresh thyme
2 tbsp tomato paste
140 ml chicken stock
pepper and salt
Clean the cabbage. Cook them whole in salted water for 25 minutes.
Remove the cabbage from the water and drain and cool. Cook the rice. Rinse and drain well.
Peel and chop the onion. Melt the butter and fry the onion. Add the ground beef and fry it. Remove from the heat, add the rice and egg and season with salt and pepper. Set the filling aside.
Loosen the cabbage leaves and cut out the veins. Spread the leaves and spread the filling over the leaves. Make rolls by folding the leaves inwards over the filling. Roll from the thick to the thin side.
Preheat the oven to 190 ° C. Place all rolls in a large oven dish. You can safely stack them on top of each other. Add some water until the rolls are half covered, cover well with aluminum foil and cook in the oven for 30 minutes.
Make the sauce. Melt the butter in a deep saucepan. Stir in the flour until you smell a cookie scent. Now add the cold stock and the rest of the ingredients. Stir the tomatoes with a spoon. Cover partially and cook for 20 minutes.
Once the water in the oven dish has evaporated to 1⁄4, pour the sauce over the cabbage rolls. Cook in the oven for another 20 minutes, now without foil. Sprinkle the parsley over it and serve.
Enjoy your meal!
The book below is highly recommended for more Polish recipes.
Instructional video of this recipe on youtube: