Gołąbki (Stuffed Cabbage Rolls)



Ingredients

  • 1 large head cabbage
  • 500g minced beef
  • 3 tablespoons of olive oil
  • 1 yellow onion, finely chopped
  • 5 cloves of garlic, minced
  • 4 teaspoons dried marjoram
  • 1 teaspoon black pepper
  • 1 teaspoon salt
  • 3/4 cup long-grain rice, cooked and cooled
  • 2 eggs, beaten
  • 2 tablespoons fresh parsley, chopped

For Sauce

  • 2 tablespoons of olive oil
  • 1 tablespoon butter
  • 1 1/4 cups mushrooms, sliced (Swiss brown or Porcini)
  • 1/4 cup of flour
  • 1 vegetable bouillon cube
  • 4 cups of cabbage broth (reserved from boiling cabbage)
  • 200ml Kara UHT Coconut Cream
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon salt
  • 2 tablespoons fresh dill
  • 1 tablespoon lemon juice

Method

  1. Core the cabbage by cut around the core at the base in a cone shape and remove it.
  2. Place the whole cabbage in a large pot of boiling water and boil for 8-10 minutes.
  3. As outer leaves soften (at around 4-6 minutes), begin to peel them off gently with tongs and place the tender cabbage leaves over kitchen paper or in a large colander.
  4. After boiling the cabbage, reserve 4 cups of the cabbage broth for the sauce.
  5. To prepare the filling, heat 3 tablespoons of olive oil in a skillet over medium heat.
  6. Add onion and sauté until soft, then add garlic and cook for 1 minute more.
  7. Add the minced beef and stir to break the lumps.
  8. Liquid will be released when cooking minced beef, keep stirring till the liquids are absorbed.
  9. Add salt, pepper, and marjoram. Stir through till the beef is cooked.
  10. Add in the cooked rice and stir till evenly combined.
  11. After tasting, season with more salt, pepper, and marjoram if necessary.
  12. Allow the filling to cool off, then add the eggs and parsley. Mix until well combined and set aside.
  13. To roll the Gołąbki, place about 2 spoons of filling in the center of each cabbage leaf.
  14. Roll tightly from the stem end up, fold the sides over, then continue to roll tightly.
  15. Laying a spare cabbage leaf over the bottom of deep baking dish, then place all the cabbage rolls tightly (seam-side down). Leave space to pour the sauce.
  16. Preheat the oven to 190°C, 374°F.
  17. To prepare the sauce, heat 2 tablespoons of olive oil and 1 tablespoon of butter in a saucepan.
  18. Add mushrooms and sauté until golden and soft, about 4 minutes.
  19. Stir in flour and cook for about a minute (forms a roux).
  20. Mash in the stock cube, then add 2 cups of the cabbage broth.
  21. Stir until the sauce is smooth, without any lumps, and beginning to thicken.
  22. Add another cup of cabbage broth and bring to a simmer.
  23. Stir in Kara UHT Coconut Cream, till mixed through to an even consistency.
  24. Add the remaining cabbage broth, garlic powder, salt, pepper.
  25. Simmer for 2 minutes until the sauce has thickened.
  26. Add in the dill and lemon juice, then remove from heat.
  27. To bake the cabbage rolls, pour the sauce evenly over the rolls.
  28. Bake for 45 minutes, or until the sauce is bubbly, rolls are slightly golden on top, and perfectly tender.
  29. Rest for just 5 minutes, and ready to be served.

Notes:

  • To make each cabbage leaf thinner and more flexible for rolling, trim the thick midrib of each cabbage leaf with a small knife.
  • The fresh dill used in the sauce is to give it the traditional Polish herbal scent.

 

Source & Credits: https://www.youtube.com/c/RecipesaresimpleVideos


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