Polish Gołąbki (almost!)

Okay, so here goes entry number 1. And it’s one I made today so hopefully my memory serves me well.

Gołąbki is a classic dish from Poland — cabbage leaves stuffed with a minced meat filling and baked.

And in ordinary times I might have followed the instructions to the tee.

But these are not ordinary times. So…let’s just say this a “what was lying in my pantry and fridge” version of Gołąbki.

This recipe is filled with cheats and time savers so substitute as required with what you have available with you.

Instructions :

Step 1: Take a whole cabbage and pressure cook with about two cups water for ten mins. I was making potatoes as well so I added those in the mix. And I was only cooking for 3 people so used half a cabbage.

Step 2: While the cabbage is pressure cooking, sauté some onions with garlic and finely chopped button mushrooms in a pan with some butter (you could use olive oil too).

Step 3: When the mix in the pan has softened, add the minced meat. I used 500 gms of chicken mince but the traditional meat is beef. It’s also traditional not to cook the meat in the pan, but I did it to save time.

Step 4: By this time your cabbage should be ready, so take it out and allow it cool. I have asbestos hands (comparison courtesy Nigella) and started separating the layers of the cabbage. Make sure you do this gently so you don’t tear the leaves too much. Use a fork to help you if needed. Cut the tough (stem?) at the end of cabbage to help with the process.

Step 5: When the meat has cooked add salt and pepper and allow the liquid in the pan to evaporate. Then squeeze in some tomato puree. I used shop bought. Add enough so the mixture remains semi dry. We don’t want a wet filling.

Step 6: When the puree has been incorporated, add a handful of cooked rice. Whatever you have left in the fridge works. The rice acts as an absorbant and to provide some heft. When this is done add a generous sprinkling of roughly chopped parsley or coriander.

Step 7: Turn off the heat and keep the filling aside, as you turn your attention to the cabbage leaves. Cut the thick stem/spine of the leaves by peeling it back with a knife. This will make it easier to roll the leaves later.

Step 8: Now we can begin the filling! First pre-heat your oven to 200 degrees Celsius, and keep your oven proof dish ready. I used a Pyrex rectangular dish. Following the steps shown in the images below, take a spoon of the filling and place on a leaf. Start by folding over one end over the filling, before tucking in the sides and completing the roll. Fill them up in your tray.

You can use torn leaves by combining them to make one larger leaf. Once you have used up all your leaves or taken up enough space in the dish you can proceed to the next step.

Step 9: The dish is baked in a tomato sauce. I used the remainder of my tomato puree and diluted it with the water from the pressure cooker (more cabbage-y goodness). I added about two tablespoons of tomato concentrate (optional), a teaspoon of oregano and sweet paprika, along with a pinch of salt.

You only need enough to fill about a thin layer at the bottom of the dish and drizzle over the cabbages.

Step 10: Place the dish in the preheated oven and bake for around 20 mins. The sauce should be bubbling away and the top of the cabbages should have browned nicely.

When it’s done, take out and eat hot with a serving of nice chunky bread. The dish is traditionally stored in the fridge and then grilled/lightly fried on a pan before eating. I would have it with a nice dollop of Greek yogurt or sour cream.The choice is yours!

You’ll probably still have a fair amount of filling left, which you can use to make omlettes or even Polish Kheema biryani!

Bon appetit! Or as they say in Poland — smacznego!