Gołąbki (Polish Cabbage Rolls)

Mise-en-place

Ingrediënten

De bereidingswijze

Stap voor stap

1. 1

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

   Tip van de kok: 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.

   Ongeveer 15 min

   Tip van de kok: 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.

   Ongeveer 10 min

   Tip van de kok: 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.

   Ongeveer 15 min

   Tip van de kok: 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.

   Ongeveer 10 min

   Tip van de kok: 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.

   Tip van de kok: 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.

   Tip van de kok: Roll them as tightly as possible to prevent them from unraveling during cooking.

8. 8

   Repeat with the remaining cabbage leaves and filling.

   Ongeveer 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.

   Ongeveer 5 min

   Tip van de kok: This also adds extra flavor to the sauce.

10. 10

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

    Ongeveer 5 min

    Tip van de kok: 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.

    Ongeveer 2 min

12. 12

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

    Ongeveer 2 min

    Tip van de kok: 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.

    Ongeveer 2 uur

    Tip van de kok: The longer they simmer, the more tender and flavorful they will be.

14. 14

    Remove the bay leaves and allspice berries before serving.

    Ongeveer 1 min

15. 15

    Serve hot, garnished with fresh dill if desired.

    Tip van de kok: Gołąbki are excellent served with a dollop of sour cream.