As I said in my other post in The Fridge Corner, Golabki can be described as cabbage parcels filled with a mixture of rice and mince meat.
I always eat them with some tomato sauce or, simply ketchup. but you can make almost any sauce you like [not vanilla though! It would not get well with meat and cabbage... but who knows?!].
They are great for lunch or dinner. Freezable. And, as I do, you can make a batch and then heat them up in a microwave whenever feeling peckish!
By the way, before making, bare in mind, that you do not have to follow EXACTLY the amounts of everything. And, if you like you can exchange meat for mushroom or vegetables. I never make my Golabki twice the same. I also never follow recipes. I mostly cook out of what I have in the fridge.
But below is what I did this time.
So here is how to make them:
What you need is:
1. 1x 250ml glass of rice;
2. 800 g of mince meat - I used turkey, so it was a lighter, summery version;
3. 2 onions [you do not need to add it if you hate onions :-) ]
and, of course, some cabbage with leaves big enough to wrap the balls of mixture in them. You should remove that hard piece of a steam at the bottom, to make leaves more flexible. Also the should be precooked [just steamed for couple of minutes, but I did not do that this time, as the cabbage I had was quite soft already]. Her is the prepared leaf:
Let us start making Golabki!
1. Prepare the leaves.
2. Cook rise as per instructions on the package. Let it cool, so you do not burn your hands.
3. Fry all onion using some oil or butter [whatever you prefer; about 2 tbsp]. Cool it down.
4. In the big ball mix together rice, onions, meat and some herb [majoran, thyme] and spices [chilly, black pepper]. Season with salt. I do not have a picture of the finished product i the ball [sorry!] but it should look like in the next stem of wrapping it all nicely!
WRAPPING IT ALL NICELY
1. place a ball on the right side of the prepared cabbage leaf [ ignore Crocks in the picture!]
2. fold both sides like here:
3. and follow...
4. and follow... [wrapping quite tight, but be careful not to break the leaf]
5. and it is done!
Now cooking!
1. put some leaves and a knob of butter in the pot to protect Golabki from burning.
2. place them tightly in the pot - here I made 2 layers:
3. cover them with couple of extra cabbage leaves, add another knob of butter and a glass of water. Cover with a lid and slowly cook for about 1 hour until meat ic cooked.
Serve with some tomato sauce or ketchup. I must say that creamy tomato soup from the tin is very good for it as well :-)
Enjoy! Yum!
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