Description
Learn how to make traditional Polish cabbage rolls (gołąbki) with a smooth tomato sauce—just like the ones made in a Highland village.
Ingredients
Scale
- 1/2 cup pearl barley, rice, or buckwheat groats (cooked according to package directions)
- 1 head green cabbage
- 2 onions, diced
- 1 tablespoon butter
- 2 pounds ground pork
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2-3 slices of bacon
- 8 cups chicken broth
- 14 ounces tomato paste
- 2-3 tablespoons sour cream
Instructions
- Cook your grain of choice and cool.
- Remove the core and place the cabbage in a large pot of water. Bring to a boil, reduce heat to a simmer.
- As the outer leaves soften, carefully remove them from the head of cabbage and set aside.
- Trim the thick rib in the cabbage leaves.
- Cook the onions in butter until translucent.
- Combine pork with cooked grain, onions, salt, and pepper.
- Add bacon and any leftover cabbage to the bottom of a large pot.
- Put 1/4 – 1/2 cup of meat mixture in the center of a cabbage leaf, folding the sides over the meat, and roll up the leaf.
- Pack the rolled cabbage leaves into the pot. Cover with chicken broth.
- Cover, bring to a boil, reduce heat to a simmer, and cook for 90 minutes.
- After cooking, use 4-5 cups of the broth to thin the tomato paste. Stir in sour cream.
- Check the sauce for seasonings and add salt if needed.
- Ladle tomato sauce over the cabbage rolls before serving.