Golabki - Polish Cabbage Rolls

Prep Time 1 hour

Cook Time 1 hour 30 minutes

Total Time 2 hours 30 minutes

Yield: 15 golabki

Ingredients

• Large cabbage head
• 1.3 lbs of minced meat
• 1 onion
• 3 cloves of garlic
• 1/2 cup of cooked rice
• 8-12 oz of Veggie bouillon
• Salt, Pepper, Marjoram

• 2 cups of tomato puree
• 1 tablespoon of flour
• Salt, Pepper, Sugar
• 1 tablespoon of butter

Instructions

1. Cook the rice, then chop onion and garlic and gently fry it on a pan. Once it's all ready wait for it to cool down.
2. Meanwhile, hollow the cabbage, then transfer to a big pot and boil for 10-15 minutes.
3. Remove the cooked cabbage, separate the leaves and cut out thick ribs out of each big leaf.
   Place small leaves and those that ripped in the process at the bottom of your giant pot again to avoid burning.
4. In a large bowl mix meat, cooked onion and garlic, rice, with salt, pepper and marjoram.
5. Put the stuffing on each cabbage leaf and roll the cabbage rolls. Make sure they are tightly compressed. Then place the rolls in your giant pot again.
6. Cover it with veggie bouillon and cook for about 35-40 minutes.
7. While the golabki are cooking, prepare the sauce. In a saucepan melt the butter and when it's melted, slowly add the flour.
8. Then pour in a cup of the boiled billion from the pot with golabki into the pan with the roux.
9. Bring to boil, then add tomato puree. Bring to boil again and season with salt, pepper and desired spices.
10. Serve with mashed potatoes.

Notes

This recipe can be easily made vegetarian by replacing minced meat with lentils and soybeans. Alternatively, you can also add finely chopped mushrooms - whether it's meat or veggie option.

Nutrition Information:

Serving Size: 1
Amount Per Serving: 

Calories: 378 Total Fat: 16g Saturated Fat: 6g Trans Fat: 1g Unsaturated Fat: 7g Cholesterol: 69mg Sodium: 410mg Carbohydrates: 36g Fiber: 12g Sugar: 13g Protein: 28g