Replying to @fluocola

• celkový čas: 15 minutes

Ingrediencie

Series: Babcia’s Kitchen

My MIL is called Bożenna and she is an amazing cook. She is currently over from Poland living with us in Ireland so I’m trying to document as many recipes as I can before she goes back so I can keep the Polish traditions alive in our household for my kids ♥️

Episode 3: Gołąbki (Go-Whom-Key)

Stuffed Cabbage Rolls)

800g minced pork

400g minced beef (she used turkey this time)

Half cup of uncooked rice (cooked

Half onion minced and sautéed in butter and salt & pepper

Salt pepper

1 head cabbage (white)

Initial tomato mix to cook the roll in:

500ml Homemade Chicken Stock or 1 cube to 500ml boiling water (you may need more, just ensure the rolls are covered.)

1-2 tablespoons of tomato puree (concentrate)

Creamy mixture to add in the end:

2 tablespoons of plain flour

Dash of water

Salt and pepper (season well)

Ladle of the tomato stock from the pot

150ml (ish) sour cream

Preparing the Cabbage:

Remove the core from a head of cabbage.

Boil the whole cabbage for a few minutes, flipping once, until leaves soften.

Peel off the leaves and trim the thick veins.

Making the Rolls:

Postup

Mix the meat, Sauted onion, cooked rice and lots of seasoning.

Place a portion of filling on each leaf, fold in the sides, and roll tightly.

Cooking on Stovetop:

Line a large pot with extra cabbage leaves (to stop burning).

Stack the rolls inside and pour over vegetable or chicken stock mixed with the tomato purée.

Cover and simmer for or until tender

15 mins before the end mix the flour, water, tomato stock, sour cream, salt and pepper together and pour over the cabbage rolls and mix it in and cover again:

Serve with a big dollop of sour cream, salty herbed potatoes or crusty Polish sourdough bread.