Gołąbki

Ingredients12

• white cabbage1 large head
• ground pork400 g
• ground beef200 g
• uncooked white rice100 g
• onion1
• garlic2 cloves
• tomato passata400 ml
• beef broth250 ml
• dried marjoram1 tsp
• vegetable oil1 tbsp
• salt1 tsp
• black pepper1/2 tsp

Method

1. Core the cabbage and blanch the head in boiling salted water until the leaves are pliable, then cool and separate about 12 large leaves, trimming thick ribs.
2. Parboil the rice for 8 minutes, drain, and let it cool slightly.
3. Finely chop the onion and garlic, then mix them with the pork, beef, rice, marjoram, salt, and pepper.
4. Place a portion of filling on each leaf, fold in the sides, and roll tightly.
5. Heat the oil in a heavy pot, arrange the rolls seam-side down, and pour over the passata and broth.
6. Cover and simmer gently for about 1 hour 30 minutes, until the cabbage is tender and the filling is cooked through.
7. Season the sauce to taste and serve the rolls hot with the sauce spooned over them.