Golabki
Cabbage leaves wrapped around pork, rice and onion, then braised in tomato until everything goes soft and comforting. Pre-cooked rice and a lid on the pan drag the whole thing under twenty minutes.
- Total time
- 19 min
- Serves
- 2
- Effort
- Medium
What you need
Written for 2 — nudge the counter and the numbers follow.
0 of 10 in the basket.
How you make it
Blanch the cabbage leaves in boiling water for 3 minutes until floppy, then lift out and pare down the thick stem of each with a knife.
Fry the onion in the oil for 4 minutes, then mix half of it with the pork, rice, paprika and salt.
Divide the filling between the leaves, fold the sides in and roll up into tight parcels.
Add the tomatoes, stock, sugar and remaining onion to the pan, sit the parcels in seam side down, cover and simmer gently for 11 minutes.
Check the pork is cooked right through with no pink in the middle, at least 71C, then spoon the tomato sauce over and serve.
Read all that and thought “absolutely not”?
Completely fair. Golabki is sitting in the Polish kitchen right now, it costs nothing, and it will never arrive.
Order it insteadMore from the Polish kitchen
Dumplings, sour cream, and a nap immediately after.