Gołąbki

Gołąbki, Stuffed Cabbage (Maltese Style)

From Wikipedia, the free encyclopedia

Gołąbki [ɡɔˈwɔmpki] is the Polish name of a dish popular in cuisines of Central Europe, made from boiled cabbage leaves wrapped around a filling of minced pork or beef, chopped onions, and rice or barley.

Gołąbki is the plural form of gołąbek, the diminutive form of gołąb, meaning "pigeon", referring to the roll's shape.

Gołąbki are often served during the Christmas season and on festive occasions such as weddings. They are also a featured dish for family reunions amongst Polish Americans.

 

Stuffed Cabbage in Stuffat (Stew)

By: Will Falzon, (The Brooklyn Maltese)

Recipe note: This is a hybrid Maltese eastern European recipe

Ingredients

For the Stuffat (“Maltese” tomato stew)

·      2 Tbs. Salted Butter/ 2 Tbs. EVOO

·      2 large yellow onions chopped fine.(Divided)

·      1-pint container of baby bell mushroom chopped fine. (Divided)

·      5-6 Garlic cloves minced. (Divided)

·      1 tsp. Salt /½ tsp. Pepper

·      2 Dry Bay leaves

·      ¼ tsp. Cayenne Pepper

·      1 small can (6 oz.) Tomato paste

·      1 cup white wine (Like Pinot Grigio)

·      2 Tbs. Brown Sugar

·       Loosely packed ¼ cup minced fresh Parsley.

·      5 Fresh Basil leaf (whole)

·      1 28 oz. Can Crushed Tomato

·      About 2 Cups water or Chicken broth (I used water)

Ingredients

For the Gołąbki (Cabbage rolls)

·      1 Large Head Green Cabbage

·      2lbs Raw Ground Meatball mix. (Beef, Pork &Veal)

·      Half of the sautéed, Onion, Mushroom & Garlic (Cooled)

·      1 Cup Uncooked Long Grain Rice. (Carolina Rice)

·      1 Cup Grated Pecorino Romano Cheese. *(Plus, extra)

·      1 tsp. Dry Oregano

·      1 tsp. Dry Parsley

·      1 tsp. Garlic Powder

·      1 tsp. Salt/ ½ tsp. Black Pepper

·      2 Lg. Eggs

 

Method:

·      Freeze the cabbage in a plastic bag for 48 Hrs. prior to beginning.

·      Thaw out the cabbage, core, and separate the leaves.

·      Remove any tuff ribs near the root end. Set aside.

·      You will need at least 20 large leaves.

·      Preheat the oven to 350F.

·      In a large 5 Qt. Dutch oven, melt the butter in olive oil.

·      Add the onion and salt, sauté over a medium/low flame until very tender, but not brown. (About 6-8minutes) stirring frequently.

·      Add the Garlic stirring continually for one minute.

·      Add the mushrooms and continue to sauté/stir until the mushrooms release all their liquid.

·      Remove from the flame and set aside half of the sautéed base in a small container until needed for the cabbage rolls.

·      Add the tomato paste & wine to the Dutch oven. Combine with the onion mixture over a low flame.

·      Add the Bay leaves, brown sugar, cayenne pepper, parsley, basil, and black pepper.

·      Simmer over a low flame, while you prepare the cabbage rolls.

·      Combine all the cabbage roll ingredients, except the cabbage leaves. Mix well to combine, but do not overwork the mixture.

·      Lay one cabbage leaf at a time on a cutting board.

·      Place ½ cup of the filling mixture centered at the bottom third of the cabbage leaf.

·      Fold in the two sides of the leaf to cover the filling.

·      Fold up the bottom of the leaf and continue to roll up burrito style.

·      Place the neat little packet of goodness seam side down in the Dutch oven on the stew mixture.

·      Continue with the rest of the cabbage/ filling, neatly stacking all the cabbage rolls into the Dutch oven.

·      Add just enough water or chicken broth to slightly cover the top of the rolls.

·      Cover the Dutch oven and place it onto a cookie sheet to contain any slight spillovers.

·      Place the cookie sheet into the preheated oven.

·      Bake for 2 ½ hours until the cabbage is tender, and the meat and rice are cooked though.

·      Check the progress once or twice after 1 ½ hour to be sure there is enough water.

·      Serve with the stew poured on top, and *Grated cheese. I used Parmigiano, you can use more pecorino instead.

·      Do not forget the crusty Maltese bread!