John Myers
Golabki: Polish Cabbage Rolls
The perfect golabki: polish cabbage rolls recipe with a picture and simple step-by-step instructions.
- 500 g Minced meat
- 1 Pc. White cabbage
- 150 g Rice
- 2 Pc. Onions
- 150 g Bacon
- 700 ml Vegetable broth
- 3 tbsp Tomato paste
- 3 tbsp Ketchup
- Oil
- Salt
- Pepper
- Place the whole head of cabbage in a saucepan with water and cook until the leaves come off well. Let cool a little and carefully peel off individual leaves.
- For the filling, cook the rice in salted water until cooked through.
- Dice the onions. Heat the oil in a pan and fry the onion cubes until golden brown.
- Put the minced meat in a bowl. Add rice and onion cubes, season well with salt and pepper. Mix everything together well.
- Now fill the cabbage leaves: First cut out the firm stalk. Place one to two tablespoons of the minced meat mixture on each cabbage leaf (depending on the size of the leaf). Fold the cabbage leaf around the mass. Continue until the minced meat filling is used up.
- Leave the diced bacon in a pan. Place the stuffed cabbage rolls side by side in the pan, preferably with the seam facing down. Pour 500 ml of the vegetable stock. Put the lid on and simmer over a mild heat.
- Whisk the tomato paste and ketchup with the remaining vegetable stock in a bowl. Pour over the roulades and finish cooking them with the lid closed.
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