Gołąbki (Polish Cabbage Rolls)

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Bring a large pot of salted water to a boil. Carefully place the cored head of cabbage into the boiling water.

   Kokkens note: Make sure the pot is large enough to fully submerge the cabbage.

2. 2

   Cook the cabbage for 10-15 minutes, or until the outer leaves soften and can be easily peeled off.

   Ca. 15 min.

   Kokkens note: Use tongs to gently remove softened leaves as they become pliable, then return the remaining cabbage to the water to continue cooking.

3. 3

   Once all the leaves are removed, trim the thickest part of the central rib from each cabbage leaf to make them easier to roll.

   Ca. 10 min.

   Kokkens note: Don't trim too much, just enough to make the leaf flexible.

4. 4

   Cook the rice according to package directions until almost done, then drain any excess water.

   Ca. 15 min.

   Kokkens note: It should still have a slight bite as it will cook further in the sauce.

5. 5

   In a large bowl, combine the ground pork, ground beef, cooked rice, finely chopped yellow onion, egg, salt, and black pepper. Mix thoroughly until well combined.

   Ca. 10 min.

   Kokkens note: Using your hands is the most effective way to mix the filling evenly.

6. 6

   To assemble the gołąbki, lay a cabbage leaf flat. Place a spoonful of the meat and rice filling near the stem end.

   Kokkens note: The amount of filling will depend on the size of your cabbage leaf, usually 2-3 tablespoons.

7. 7

   Fold the stem end of the leaf over the filling, then fold in the sides of the leaf, and roll tightly towards the tip.

   Kokkens note: Roll them as tightly as possible to prevent them from unraveling during cooking.

8. 8

   Repeat with the remaining cabbage leaves and filling.

   Ca. 20 min.

9. 9

   Line the bottom of a large heavy-bottomed pot or Dutch oven with any leftover small cabbage leaves or trimmed ribs to prevent the gołąbki from sticking.

   Ca. 5 min.

   Kokkens note: This also adds extra flavor to the sauce.

10. 10

    Arrange the rolled gołąbki snugly in layers in the prepared pot.

    Ca. 5 min.

    Kokkens note: They can be stacked, but try to keep them as neat as possible.

11. 11

    In a separate bowl, whisk together the canned crushed tomatoes, water, chicken broth, bay leaves, allspice berries, and sugar for the sauce.

    Ca. 2 min.

12. 12

    Pour the sauce over the gołąbki in the pot, ensuring they are mostly submerged. Add the butter on top.

    Ca. 2 min.

    Kokkens note: If the liquid doesn't cover them, add a little more water or broth.

13. 13

    Bring the liquid to a gentle simmer over medium heat, then reduce the heat to low, cover the pot, and simmer for at least 1.5 to 2 hours, or until the cabbage is very tender and the filling is cooked through.

    Ca. 2 t.

    Kokkens note: The longer they simmer, the more tender and flavorful they will be.

14. 14

    Remove the bay leaves and allspice berries before serving.

    Ca. 1 min.

15. 15

    Serve hot, garnished with fresh dill if desired.

    Kokkens note: Gołąbki are excellent served with a dollop of sour cream.