Ingredients for the gołąbki
30g FinSki’s dried Slippery Jack mushrooms
200 g long grain rice
1 large savoy cabbage
1 large onion finely diced
1 Tbs oil
salt and pepper, to taste
1 1/2 tsp paprika
1 kg minced pork
Ingredients for the tomato sauce
1 large onion, finely chopped
1 Tbs oil
2 cans chopped tomatoes
2 Tbs tomato paste
1 C vegetable stock
Method for the gołąbki
1) Soak Slippery Jack mushrooms in boiling water to soften for approximately 30-40 minutes.
2) Cook rice according to packet instructions, drain and cool.
3) Add your savoy cabbage to a large pot of water and boil for approximately 10 minutes. Your cabbage needs to be soft enough to allow for the removal of the leaves. Once cooked drain the cabbage, peel away 18 leaves and remove any thick white middle veins.
4) Drain your Slippery Jack mushrooms, reserving the stock if you wish as this can be used in risottos.
5) Mince your mushrooms to a fine mass but not into a paste.
6) Fry onion and mushrooms until the onion is golden brown and the mushrooms are soft, add salt and pepper to your taste requirement. Allow mixture to cool.
7) Combine onion and mushroom mixture with mince, rice and paprika and divide into 18 portions.
8) Place your cooled cabbage leaf with the cut away stem side closest to you on a clean surface. Add the mince meat and rice mixture. Fold the bottom of the leaf up over the filling, then fold each side in. Repeat until you have used up all the mixture.
It’s like making pancakes! Your first 1-2 might turn out a bit clumsy but you’ll soon get the hang of it.
At this point I broke away from tradition and steamed my gołąbki in a oriental steamer for about 1 hour. Traditionally the gołąbki are cooked in liquid on low heat.
Method for the sauce
1) Fry onions in oil until translucent.
2) Add canned tomatoes, tomato paste, stock and season with salt and pepper.
3) Cook on low heat until the mixture thickens and tomatoes have broken down.
Serve 1-2 gołąbki with sauce mixture poured on top and sprinkle with some fresh continental parsley.
Always…serve this a good Polish beer!
- 30g FinSki's dried Slippery Jack mushrooms
- 200 g long grain rice
- 1 large savoy cabbage
- 1 large onion finely diced
- 1 Tbs oil
- salt and pepper, to taste
- 1½ tsp paprika
- 1 kg minced pork
- 1 large onion, finely chopped
- 1 Tbs oil
- 2 cans chopped tomatoes
- 2 Tbs tomato paste
- 1 C vegetable stock
- Soak Slippery Jack mushrooms in boiling water to soften for approximately 30-40 minutes.
- Cook rice according to packet instructions, drain and cool.
- Add your savoy cabbage to a large pot of water and boil for approximately 10 minutes. Your cabbage needs to be soft enough to allow for the removal of the leaves. Once cooked drain the cabbage, peel away 18 leaves and remove any thick white middle veins.
- Drain your Slippery Jack mushrooms, reserving the stock if you wish as this can be used in risottos.
- Mince your mushrooms to a fine mass but not into a paste.
- Fry onion and mushrooms until the onion is golden brown and the mushrooms are soft, add salt and pepper to your taste requirement. Allow mixture to cool.
- Combine onion and mushroom mixture with mince, rice and paprika and divide into 18 portions.
- Place your cooled cabbage leaf with the cut away stem side closest to you on a clean surface. Add the mince meat and rice mixture. Fold the bottom of the leaf up over the filling, then fold each side in. Repeat until you have used up all the mixture.
- Steam for approximately 1 hour.
- Fry onions in oil until translucent.
- Add canned tomatoes, tomato paste, stock and season with salt and pepper.
- Cook on low heat until the mixture thickens and tomatoes have broken down.
- Serve 1-2 gołąbki with sauce mixture poured on top and sprinkle with some fresh continental parsley and most importantly a good quality Polish beer!
Smacznego!