Ingrédients pour Golabki Polish Stuffed Cabbage
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Comment préparer Golabki Polish Stuffed Cabbage
- Remove the core from the cabbage and carefully separate the leaves by boiling the whole cabbage in a large pot of salted water for about 10-15 minutes, or until leaves are tender enough to separate easily. Set aside to cool.
- Select 10-12 of the largest, most intact cabbage leaves and trim off the thick midribs. This makes rolling easier.
- Soak the bread crumbs in 1/2 cup of warm water for about 5 minutes. Then, squeeze out excess water thoroughly.
- In a large bowl, combine the soaked bread crumbs, ground meat, chopped onion, egg, salt, and pepper. Mix everything thoroughly.
- Melt butter in a skillet over medium heat. Add the chopped onion and cook until softened and golden brown (about 5 minutes).
- Add the sautéed onion mixture to the meat mixture. Mix well.
- Divide the meat mixture into 10-12 equal portions. Place a portion of the filling onto each cabbage leaf, spreading it evenly.
- Roll each cabbage leaf firmly, tucking in the sides to prevent the filling from escaping. Secure with cotton thread, if desired.
- If you don't have enough large leaves, use two smaller leaves together for each roll.
- Roughly chop some of the remaining cabbage and place it in the bottom of a large pot or Dutch oven.
- Arrange the stuffed cabbage rolls tightly on top of the chopped cabbage. Pour in the beef or chicken broth, ensuring the rolls are mostly submerged.
- Bring to a boil, then reduce heat to low, cover, and simmer for about 45-60 minutes, or until the cabbage is tender and the filling is cooked through.
- While the golabki are simmering, prepare the sauce: In a separate saucepan, melt 2 tablespoons of butter over medium heat. Whisk in the flour and cook for 1 minute, creating a roux.
- Gradually whisk in the tomato paste and about 1 cup of the broth from the simmering golabki. Stir until smooth and bubbly.
- Season the sauce with salt, pepper, sugar, and paprika to taste. Simmer for about 5 minutes, or until slightly thickened.
- Arrange the cooked golabki on a serving platter, pour the sauce over the top, and serve hot with boiled potatoes.
Nutrition Information (Approximate per serving)
Sodium
35 g
Sugar
30g
Fat
48g
Carbs
6g
