What she’d tell you
Gołąbki means little doves, though nobody can tell me why. What I can tell you is that the marjoram is not optional: leave it out and you have cabbage rolls, not gołąbki.
What you need
Written for 5. Change that in the app and the amounts follow.
Tick things off as you get them ready.
Continue to the method ↓
How it goes
Cut the stalk out of the cabbage. Lower the whole head into boiling salted water, core down, for 2–3 minutes, until the outer leaves peel away easily.
Peel off the ten largest leaves and shave down the thick vein on each so it will roll.
Soften the diced onion in the oil until golden, add the garlic for a minute, then let it cool.
Mix the pork, cooked rice, marjoram, cooled onion, salt and pepper.
Put a good spoonful on each leaf, fold the sides in and roll it up tightly.
Line the pot with the spare leaves, pack the rolls in seam-down, cover with more leaves and pour the broth over. Lid on, simmer 40–50 minutes.
Make the sauce: melt the butter, stir in the flour, cook a minute, then whisk in a ladle of the cooking broth and the passata. Simmer until it coats a spoon.
If you haven’t got it
Ground Pork
half pork and half beef, which is how plenty of families make it
Tomato Passata
a tin of chopped tomatoes blitzed smooth
Keeping it
Four days in the fridge, and they are better the next day.
Gently in their sauce, covered, about 15 minutes. They freeze for three months.
