Main Course
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Stuffed Cabbage Rolls (Gołąbki)
by @NomNomCabbage leaves stuffed with ground meat and rice, braised in tomato sauce — a classic of Eastern Europe.
Source / link: Osteuropäische Küche (Polen/Ukraine/Russland)
Ingredients
Amounts adjust automatically.
| 1 Kopf (ca. 1,5 kg) | White cabbage |
| 500 g | Ground pork or beef |
| 150 g | Rice |
| 2 Stück | Onions |
| 1 Stück | Egg (optional) |
| 500 ml | Passata |
| 2 EL | Tomato paste |
| 300 ml | Vegetable or beef broth |
| 2 Stück | Garlic cloves |
| je 1 Prise | Salt & pepper |
| 2 EL | Oil |
Preparation
Step by step through the recipe
- 1 Remove the outer leaves from 1 head of white cabbage (about 1,5 kg), cut into the core and blanch the head in boiling water for about 10 minutes. Detach the leaves one by one.
- 2 Cook 150 g rice until almost done and let cool.
- 3 Mix 500 g ground pork or beef with 150 g rice, 2 chopped onions, 1 egg (optional) and je 1 Prise each of salt & pepper.
- 4 Trim the thick central ribs of the cabbage leaves flat, place the filling on each one and roll them up tightly.
- 5 Sear the rolls in a roasting pan in 2 EL oil.
- 6 Stir together 500 ml strained tomatoes with 2 EL tomato paste, 300 ml vegetable or beef broth and 2 Stück garlic cloves, and pour over the rolls.
- 7 Braise covered for about 50 minutes. Serve with the sauce.
Notes & tips
Note: Contains egg (binding, optional) + gluten (rice is ok).
Nutrition
estimated per serving- Calories
- 200 kcal
- Protein
- 5 g
- Fat
- 6 g
- Carbs
- 32 g
– = ingredient not in nutrition database (estimate incomplete)
