Video:How to Make Polish Stuffed Cabbagewith Taylor Tracy
Polish stuffed cabbage, or Gołąbki, is a delicious, hearty dish that can be served either as an appetizer or as a main course. Watch this how-to video from About.com for a step-by-step recipe for Polish stuffed cabbage.See Transcript
Transcript:How to Make Polish Stuffed Cabbage
Hi, I'm Taylor with About.com and today I will be showing you how to prepare Polish stuffed cabbage.
Ingredients for Polish Stuffed Cabbage
You will need:
- 1 whole head of cabbage
- 1 large onion, chopped
- 2 tablespoons of butter
- 1 pound ground beef
- 1/2 pound ground pork
- 1-1/2 cups cooked rice
- 1 teaspoon finely chopped garlic
- 1 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1 cup of beef stock
- a casserole dish or Dutch oven
- a large mixing bowl
- a large frying pan
Prep the Polish Stuffed Cabbage
Heat your oven to 350 degrees F. Remove the core from the cabbage. Place the whole head in a large pot of boiling and salted water. Cover and cook for about 3 minutes or until it's soft enough to pull the leaves off. You will need about 18 leaves. A fun fact about this dish it that the Polish pronunciation, Gołąbki, means "pigeonette." When the leaves are cool, us a paring knife to cut away the thick center stems off each leaf. Be careful not to cut all the way through the leaf, however. Chop the remainder of cabbage and put it in the bottom of the dish.
Prepare the Filling for Polish Stuffed Cabbage
Saute the chopped onion and butter in the frying pan until it's tender. After the onion has been cooked and cooled, mix it with the beef, pork, garlic, salt, and pepper. Add the rice and mix together. Be careful not to over mix otherwise the meat will become tough. Put about 1/2 cup of meat on each leaf. Carefully roll away from you to encase the meat. Fold the bottom of the leaf, the right side, then the left side. It should look like an envelope.
Cook and Serve the Polish Stuffed Cabbage
Place the rolls on top of the chopped cabbage in the dish, season with salt and pepper. Pour the beef stock over the rolls, cover and put in the oven for about one hour or until the meat is cooked. Polish stuffed cabbage is delicious when served with the pan juices, or you can garnish it with sour cream and a dash of parsley. You can also bake with tomato sauce, or drizzle it on at the end. These make great appetizers and freeze well before or after cooking.
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