wtorek, 3 stycznia 2017

Cabbage rolls “Little pigeons” stuffed with meat and rice

Stuffed cabbage rolls are common in Polish cuisine, they are called “ Gołąbki”, which means “Little pigeons”, probably because of their shape and size. Long time ago, they were eaten mostly for poor people, I think, that They could named this dish like that, because cabbage rolls looks like real pigeons eaten by upper class.
Cabbage rolls can be stuffed with various filling, this time I prepared most popular stuffing: from meat and rice.

1 small cabbage
1 large onion ( finelly chopped)
500 grams of minced meat
1.5 cups of white rice (cup=250 ml)
Butter, oil 
Salt, pepper, soy sauce 
2 bay leaves, 4 allspices

Fry  onion with a 2 tablespoons of oil. Cook rice in 3 cups of boiling, salted water until tender. After slight cooling, translate onion and rice into a large bowl. Add the raw minced meat, a tablespoon of soy sauce, lots of pepper, and a pinch of salt. Knead until smooth.
In overall, core the cabbage, tear off the cabbage leaves from the top, rinse cabbage head.
Bring a large pot of lightly salted water to a boil. Place cabbage head into water, and cook for a while (about 3 minutes), until cabbage leaves are slightly softened enough to remove from head. Then, still cooking water on light gas, remove big leaves from the cabbage head using a fork. Cut out any thick tough center ribs, making  Pigeons” easily to stuffed. Set 6 leaves aside.
Put a portion of the stuffing on each remaining leaves and roll cabbage around stuffing as on croquettes or tortillas.

Arrange cabbage rolls one at another in a greased ovenproof dish,  lined with 2-3 remaining leaves. Pour 2 glass of water, add a bit of butter, bay leaves and allspices, cover it with another 2-3 leaves and lid.

Put it  into the cold oven, set the 180 degrees of Celsius (top+down heating). Bake cabbage rolls for about an hour, until they are browned and the meat is not raw (baking time depends on the size of rolls, and the power of the oven, everyone needs to feel it individually). I served my Little pigeons with tomato souce, prepared from butter, tomato paste,  broat , sour cream and spices. You can also serve them with melted butter .

Tomato sauce:

2 cups of broth or vegetable stock

6 tablespoons tomato paste

1 tablespoon sugar

1 tablespoon butter

1 tablespoon flour

1-2 tablespoons of thick sour cream

Salt, pepper

Boil the broth or vegetable stock, add tomato paste, salt and pepper. The small amount of cold water Mix flour with 2 tablespoons of cool water and add to the sauce. Stirring constantly, bring the sauce to a boil and cook for a while. Add the butter and stir until combine. Take off from the gas. Pour the cream into a glass, add few spoonfuls of hot sauce. Combine it with the remaining sauce.

Enjoy your meal!

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