Golabki or stuffed cabbage is among a conventional food of Central and Eastern Europe. This Polish food is fried or stewed prior to consuming. When laid on plates golabki are poured over with a scrumptious thick home-made tomato sauce.
Polish cabbage rolls are consumed with bread, occasionally with boiled potatoes.
Polish golabki is a prepared knob of forcemeat involved a leaf of a white cabbage. Vital active ingredients are: groats (nowadays rice is more popular), onion and a proper mix of spices. Occasionally mushrooms are contributed to the filling.
Likewise some other variations of the filling exist in the conventional Polish food, e.g. fowl, mutton or perhaps without any meat at all (some vegetable-based golabki, however these are less typical).
� 1 parsnip, shredded
� 2 carrots, shredded
� 1 celery rib, minced
� 1 pound lean ground beef
� � pound ground pork
� 1 teaspoon nutmeg
� 1� cups water
� � cup barley
� 1 tablespoon butter
� 1 onion, chopped
� 1 can (28 ounces) whole peeled plum tomatoes
� 2 tablespoons apple cider vinegar
2. Bring a huge pot of salted water to a boil; boil the entire cabbage for 10 minutes.
3. Thoroughly get rid of the cabbage from the pot and pat dry.
4. Let cool.
5. Include 1 1/2 cup water and the barley to a pan.
6. Give a boil, then lower to a simmer, cover and cook 30 minutes, or up until the water is soaked up and the barley is tender.
7. In a big frying pan, melt the butter.
8. Include the onion; cook 1-2 minutes, or till softened.
9. Include the celery, parsnip and carrot; saute 5 minutes, or up until softened.
10. Get rid of the veggies from the heat.
11. Stir in the beef, pork, and coked barley.
12. Season with nutmeg and salt.
13. Heat the oven to 350�F.
14. Thoroughly eliminate the leaves from the cabbage (you'll require 24 entire leaves).
15. Spoon 2 tablespoons of filling onto each cabbage leaf; fold the top and bottom of the leaf around the filling, then roll it to totally surround the filling (like rolling a burrito.).
16. Place seam-side down in a casserole pan.
17. In a food mill or mixer, puree the tomatoes and vinegar.
18. Pour the sauce over the cabbage rolls.
19. Bake for 1 hour.
Polish golabki is a prepared knob of forcemeat involved a leaf of a white cabbage. Vital active ingredients are: groats (nowadays rice is more popular), onion and a proper mix of spices. Occasionally mushrooms are contributed to the filling.
Likewise some other variations of the filling exist in the conventional Polish food, e.g. fowl, mutton or perhaps without any meat at all (some vegetable-based golabki, however these are less typical).
Ingredients
� 1 head savoy or green cabbage� 1 parsnip, shredded
� 2 carrots, shredded
� 1 celery rib, minced
� 1 pound lean ground beef
� � pound ground pork
� 1 teaspoon nutmeg
� 1� cups water
� � cup barley
� 1 tablespoon butter
� 1 onion, chopped
� 1 can (28 ounces) whole peeled plum tomatoes
� 2 tablespoons apple cider vinegar
Directions
1. Making use of a sharp knife, eliminate the core from the cabbage.2. Bring a huge pot of salted water to a boil; boil the entire cabbage for 10 minutes.
3. Thoroughly get rid of the cabbage from the pot and pat dry.
4. Let cool.
5. Include 1 1/2 cup water and the barley to a pan.
6. Give a boil, then lower to a simmer, cover and cook 30 minutes, or up until the water is soaked up and the barley is tender.
7. In a big frying pan, melt the butter.
8. Include the onion; cook 1-2 minutes, or till softened.
9. Include the celery, parsnip and carrot; saute 5 minutes, or up until softened.
10. Get rid of the veggies from the heat.
11. Stir in the beef, pork, and coked barley.
12. Season with nutmeg and salt.
13. Heat the oven to 350�F.
14. Thoroughly eliminate the leaves from the cabbage (you'll require 24 entire leaves).
15. Spoon 2 tablespoons of filling onto each cabbage leaf; fold the top and bottom of the leaf around the filling, then roll it to totally surround the filling (like rolling a burrito.).
16. Place seam-side down in a casserole pan.
17. In a food mill or mixer, puree the tomatoes and vinegar.
18. Pour the sauce over the cabbage rolls.
19. Bake for 1 hour.