#170 Polish Stuffed Cabbage: Golabki

This dish is somewhat similar to Malfoof , a middle eastern stuffed cabbage, posted this month as well, where you can see pictures of how I prepared the cabbage leaves. Golabki is Polish Stuffed Cabbage. The difference in the taste is the addition of eggs, mushrooms and the sweet and sour tomato sauce, and the lack of all spice and nutmeg. 

In this dish, instead of using rice, I used cooked buckwheat groats or Kasha, which is a fruit seed related to rhubarb and sorrel. For months now, I have been eating more pseudo grains like quinoa and buckwheat instead of plain rice because of their nutritional value. Pictured below are uncooked and cooked Kasha or buckwheat groats.

Ready to make your Golabki? Here's how I made mine:

GOLABKI

Ingredients:

• 2 organic cabbage heads
• 1 head organic garlic, peeled
• 1 pack Costco Organic Grass-Fed ground beef (1.34 lbs.)
• 1 cup uncooked rice or cooked buckwheat groats
• 1 cup chopped mushrooms  
• 1 large egg, beaten 
• 1 teaspoon salt
• 1 teaspoon pepper
• 3 tablespoons olive oil 
• 1 cup water (more if needed)
• 2 cans of tomato sauce
• 1 tablespoon sugar
• 1 teaspoon white vinegar
• 1 teaspoon lemon   

Directions:

1. Preheat oven to 300 F.
2. Core cabbage.
3. In a big pot, add cabbage and water,  this is to measure the amount of water needed to submerge whole cabbage, remove cabbage before bringing it to boil.
4. Add whole, cored cabbage in boiling water. Lower the heat to low. Remove once cabbage leaves are soft, about 5 minutes. Be careful not to cook it! Plunge it in cold water to halt the cooking process.
5. Once cooled, using a knife, remove the thick portion of the leaf.
6. In a large bowl, mix, the uncooked rice or cooked buckwheat groats, chopped mushrooms, 1 egg beaten.
7. Using your oiled hands, form mixture into golf sized balls, roll and wrap it with prepared cabbage leaves.  (See pics above for illustration)
8. Arrange the rolled stuffed cabbage tightly in a large baking dish. 
9. In a small pan, add water, 2 cans of tomato sauce, sugar, vinegar and lemon juice, bring to boil and add to the rolled stuffed cabbage.
10. Place a non-plastic heavy salad plate on top to make sure the stuffed cabbage does not float. Cover with foil.
11. Bake for about 45 minutes to 1 hour. Add more water if needed, it is important that  sauce covers the cabbage to keep the stuffing moist. Salt and pepper to taste.

Delicious!

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