Stuffed Cabbage Rolls

Name: Stuffed Cabbage Rolls (Gołąbki)
Cuisine: Polish
Ingredients: 1 small cabbage; 1 small (US medium) egg, beaten; 2.5 ml/½ tsp freshly grated nutmeg; 10 ml/2 tsp chopped fresh parsley; 10 ml/2 tsp vegetable oil; 400 g/14 oz can chopped tomatoes; 60 ml/4 tbsp boiling water; salt and ground black pepper, to taste; salt and ground black pepper, to taste; 100 g/3¾ oz/½ cup long grain rice; 15g/½ oz/¼ cup dried wild mushrooms, rinsed and soaked in warm water for 30 minutes; 15g/½ oz/¼ cup dried wild mushrooms, rinsed and soaked in warm water for 30 minutes; 15 ml/1 tbsp butter; ½ large onion, finely chopped; 225 g/8 oz/1 cup minced (ground) pork; 225 g/8 oz/1 cup minced (ground) beef; 1 garlic clove, finely chopped

Gołąbki

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Food and Cooking of Poland

By Ewa Michalik

Published 2008

About

Gołabki, meaning “little pigeons”, are one of the most popular dishes in Poland. Simple to prepare, cheap and very tasty, they can be made ahead in large quantities and reheated, since the flavour improves with age. If you have any stuffing mixture left over, freeze it until required, then simply defrost and use to stuff more leaves.

Ingredients

Europe
Poland
Main course
Leftovers
Gluten-free
Eastern Europe

Ingredients

Method