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Golabki (cabbage rolls)
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Prep Time: 30 minutes
Cook Time: 80 minutes
Total Time: 110 minutes
Polish-inspired pork-stuffed rolls bursting with flavorful goodness.
Ingredients:
1/2 large (about 1kg) savoy cabbage
55g (1/4 cup) white medium-grain rice
2brown onions, finely chopped
15.00 gm paprika
1/2 tsp caraway seeds
2 tsp choppedfresh marjoram
500g pork mince
375ml (1 1/2 cups) Mutti Tomato Passata
250ml (1 cup) water
Fresh dillsprigs, to serve
Sour cream, to serve
Instructions:
Preheat your oven to 180°C. Boil cabbage in salted water for 10 minutes until tender. Drain and cool on a tea towel for 10 minutes.
While you wait, heat the water over medium-high heat until it boils. Cook the rice in the boiling water for 12 minutes or until tender. Drain the rice and transfer it to a large heatproof bowl.
Once the rice is on the stove, warm up the oil in a frying pan over medium heat. Sauté the onion until golden, stirring occasionally for about 10 minutes. Then, add the paprika, caraway seeds, and marjoram to the pan and cook for another minute until fragrant.
Combine the mince and half of the onion mixture with the rice. Season generously with salt and pepper and mix well. Place the remaining onion mixture over medium heat, then stir in the passata and water. Season with salt and pepper. Simmer for 10 minutes until the sauce slightly thickens.
As the sauce simmers, portion the mince mixture into 12 servings. Carefully separate 12 outer leaves from the cabbage. Place a cabbage leaf on a clean surface, trim the thick stem, then add a mince portion on the end. Fold the ends and tightly roll to seal the filling. Repeat for the rest of the cabbage leaves and mince mixture.
Roughly chop the rest of the cabbage and spread it at the bottom of a 2L (8-cup) oven-safe dish. Arrange the cabbage rolls on top and generously pour the sauce over them. Cover and bake for 45 minutes or until fully cooked.
Place the dish on a platter and garnish with fresh dill sprigs. Serve with a dollop of sour cream.