Thursday, September 30, 2010

Golabki (Cabbage Rolls)


Serves 4
Cabbage Roll Filling
10 large cabbage leaves
250 grams pork mince
250 grams beef mince
3/4 large red onion
1/4 cup medium grain rice
1/4 bunch parsley
4 sage leaves
1 sprig mint
pinch of cinnamon
salt and pepper

Tomato Sauce
4 large tomatoes
1 garlic
1/4 red onion
splash white wine
1/2 tablespoon beef stock powder
1 cup passata
1/3 cup water
1/4 bunch parsley

Sour cream to serve

Make the basic tomato sauce. Fry the onion and garlic in a little oil. Add the tomatoes, wine and the stock powder. Next add the passata and water and let it simmer for about 15 minutes. Add the parsley and set aside.

Put a large pot of water on the boil. Add the cabbage leaves and let them boil until they have softened. About 10-15 mins. Pull them out and set aside.

For the filling: Fry the onion in a knob of butter add a splash of oil so the butter doesn't burn, in a large pan. Add the mince meat and fry that until it is cooked. Add the rice, cinnamon and herbs and about 1/3 cup water to semi cook the rice. Fry off the meat mixture until there is no water or juices, set it aside to cool slightly.

Divide the filling among the cabbage rolls. Wrap them firmly and place them into a baking dish, that has been lined with extra cabbage leaves. Pour 1/2 the tomato sauce over the cabbage rolls with 1/3 cup extra water. Cover with foil or a lid, and bake in the oven for about 30 mins on 180C.

Meanwhile keep simmering the tomato sauce to thicken.

Take the lid off the Golabki's and cook for a further 15 minutes. Serve with the extra sauce and a dollop of sour cream.

3 comments:

  1. Yum! These look so delicious, Leah. Are they Russian?
    Heidi xo

    ReplyDelete
  2. Thanks Heidi!

    They are Polish (Golabki's) or Russian (Golubtsy).
    My grandmother was Russian, and I am always trying to re-create the meals she used to cook for us. They never seem to be the same, but these were very close! :)

    ReplyDelete
  3. Well they certainly look fabulous! I love Russian food. I was there last year and tried to soak up as much culinary knowledge as possible! It is lovely that your grandmother passed on her knowledge :)
    Heidi xo

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