Directions: |
Directions:Chop onion. Mince garlic.
Saute garlic and onion in 2 Tbsp butter over medium heat until onions are softened. Remove from heat and let cool to near room temperature.
Beat 3 eggs thoroughly with 2 tbsp marjoram, 1 tbsp thyme, salt, and pepper. In bowl, add ground beef, pork, rice, onion, garlic, and eggs. Mix thoroughly with your hands. Cover and let rest in the fridge. (You can let it sit overnight, it will just let the flavors permeate more).
Core cabbage. Blanche cabbage leaves in boiling water, peeling them off as they become limp. Dip cabbage leaves in bowl with ice water to stop blanching process.
Once you've blanched all the leaves, take a paring knife and cut off any thick stems preventing the limp leaf from bending/rolling. Put about 3 tbsp of meat filling in the center of each leaf. Fold the sides of the leaf in and roll it up into a little package. Put each golabki seam-down into a casserole dish. (At this point, if you like, you can freeze them and thaw them later. Once thawed, continue with the recipe steps below).
Make the tomato sauce: Melt butter in pot. Add garlic and sauté for 30 seconds. Add tomato paste and stir for another minute or so. Add beef broth and diced tomatoes. Bring to a simmer. Add oregano, salt, and pepper. Simmer for 15 minutes or so.
Pour half the sauce over the golabki, and reserve half for after they're done baking.
Bake covered at 350 for 2 hours. Serve warm, and spoon warm sauce over the top. |
This recipe for Gołąbki is from