10 May, 2015
Gołąbki (cabbage rolls)
You have to be born Polish to love them. Then you either love them truly or are ashamed that this is what Polish cuisine is about…
Junior woke up one morning crying that he wants gołąbki! So despite the fact that I am not one of gołąbki lovers I bought the Chinese cabbage.
Minced meat, pork or veal
Cooked rice (more or less the same volume as the meat)
Concentrated tomato paste
Separate leaves of the cabbage. Cut out the hard part and put them in a big pot of boiling water (only a few at a time) for 2-3 minutes. Be careful not to cook them too long.
Mix the cooked rice with raw meat. Add salt and pepper. Wrap it in leaves and place the leaves in a big pot.
Once done with all rice-meat mix, add some bouillon, not too much, the pigeons should not be in a soup, this will be a sauce.
Add some tomato paste, mix it gently, and simmer for around 45 minutes.
Traditionally this would be served with potatoes, but really you don’t have to…