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1 Large Cabbage
1 and 1/2 cups of rice
400g minced beef or pork
2 large eggs
1 large onion
Sea salt to taste
Ground black pepper to taste
1 tin chopped tomatoes
Vegetable/beef/pork stock (enough to cover stuffed cabbage leaves when in ove
n tray depending on the tray 1-2 litres)
Vegetable/beef/pork stock cube and water as above.
3 generous squirts of tomato puree.

Making The Golabki

1. Take the heart of the cabbage out from the external leafs, and cut out the
Par boil the heart of the cabbage, until soft and workable, peel each leaf
off in hole. (tip - if full cabbage does not fit in your pan, you can boi
l 1 hemishere for 3 minutes, remove and rotate 180 degrees and put unboiled
hemisphere in water for a further 5 minutes, remove cabbage again and pe
el off as many of the leafs as possible which are par boiled and workable
and repeat until required number of leaves have been removed). Leave the leafs s
tacked to cool.
2. Wash rice to remove the starch, place in a pan of boiling water until soft
. When rice is cooked remove from water and
and ensuring rice is DRY put in a dry pan to COOL.
3. Chop Onion in half equatorialy, chop the root (southern hemisphere) half o
f onion into rings and place in the bottom of a baking tray. Chop the nort
hern hemisphere into fine cubes and fry in oil and remove from the pan once cook
ed and leave to cool.
4. In a large mixing bowl combine the meat, eggs, cooled fried onion, half th
e cold rice and mix together until forms a
consistency like burgers before you cook them, add more rice as needed.
5. Spoon a good amount of the meat mixture into the centre of the open cabbag
e leafs and wrap into parcels so no meat is
exposed, place the parels seam side down on top of the onion rings in the
baking tray with only a small space between them.
6. Put the tomatoes, tomato puree and stock in a pan and bring to the boil an
d simmer for about 5 mins, making more than enough sauce to cover the parc
els in the baking tray. Pour sauce intp baking tray to cover the parcels.
7. Put in a pre-heated oven at 160 degrees celcius for 1 hour and 30 minutes,
truning the parcels upside down every so often and toping up with sauce a
s needed, although only a little sauce is required by the end.
8. When ready place parcels on a plate and drizzle over required amount of sa
uce and onions.
9. EAT.