Polish Stuffed Cabbage Rolls With Tomato Sauce (Gołąbki)
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Nutrition Facts (per serving) | |
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298 | Calories |
17g | Fat |
25g | Carbs |
15g | Protein |
Nutrition Facts | |
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Servings: 6 | |
Amount per serving | |
Calories | 298 |
% Daily Value* | |
Total Fat 17g | 22% |
Saturated Fat 5g | 24% |
Cholesterol 41mg | 14% |
Sodium 664mg | 29% |
Total Carbohydrate 25g | 9% |
Dietary Fiber 6g | 21% |
Total Sugars 9g | |
Protein 15g | |
Vitamin C 88mg | 441% |
Calcium 134mg | 10% |
Iron 2mg | 8% |
Potassium 726mg | 15% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
This recipe for Polish stuffed cabbage or gołąbki is from chef Marek (Mark) Widomski, founder and director of the Culinary Institute in Cracow, Poland. Chef Mark and his staff offer classes in everything from peasant food to gourmet cuisine. Instead of using rice as a filler, Chef Marek uses buckwheat groats (kasza gryczana) and a tomato sauce finish.
Ingredients
For the Stuffed Cabbage Rolls:
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1 cup raw buckwheat groats
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2 cups water
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1 (3-pound) cabbage, cored
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1 large onion, finely chopped
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3 tablespoons vegetable oil
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1/2 pound ground pork
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3/4 teaspoon salt, or to taste
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1/4 teaspoon freshly ground black pepper, or to taste
For the Tomato Sauce:
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1 small onion, finely chopped
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1 tablespoon unsalted butter
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2 tablespoons all-purpose flour
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1 cup chicken broth, or vegetable broth
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2 tablespoons tomato paste
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1/2 teaspoon salt, or to taste
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1/8 teaspoon freshly ground black pepper, or to taste
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1/4 teaspoon sugar, or to taste
Steps to Make It
Make the Cabbage Rolls
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In a large saucepan, bring buckwheat groats and 2 cups water to a boil. Reduce heat, cover and simmer 10 minutes. Groats should be al dente. Drain if necessary.
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Place whole cored cabbage head in a large pot filled with boiling salted water. Cover and cook 3 minutes, or until softened enough to pull off individual leaves. You will need 18 leaves. Drain in a colander and cool. Cut out the thick part of the main vein of the 18 leaves. Coarsely chop any remaining cabbage.
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In a skillet, sauté large chopped onion in oil until golden. Transfer to a bowl and add pork, cooked and cooled buckwheat groats, salt, and pepper.
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Center a portion of meat mixture on each cabbage leave. Fold the bottom edge of the cabbage up and away from you. Fold in the sides and roll as for an eggroll.
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Place some of the coarsely chopped cabbage in the bottom of a large casserole or Dutch oven and add the gołąbki, in layers, if necessary. Top with remaining coarsely chopped cabbage.
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Add 1 cup boiling salted water and cook on the stovetop for 45 minutes or in a 350 F oven for 45 minutes.
Make the Tomato Sauce
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Sauté small chopped onion in butter until translucent.
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Stir in flour thoroughly and whisk in cold broth.
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Add tomato paste and cook on a low flame until thickened. Season to taste with salt, pepper, and sugar. Serve over cabbage rolls.