Chef Mark and his staff offer classes in everything from peasant food to gourmet cuisine. Here is a larger photo of Polish stuffed cabbage with tomato sauce. Instead of using rice as a filler, chef Marek uses buckwheat groats (kasza gryczana), and a tomato sauce finish.
Compare with this golabki recipe. Here's how to make golabki and more stuffed cabbage recipes.
Makes 6 servings of Polish Stuffed Cabbage Recipe with Tomato Sauce or Golabki
Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 1 hour, 15 minutes
- Stuffed Cabbage Rolls:
- 1 cup raw buckwheat groats
- 2 cups water
- 1 large finely chopped onion
- 3 tablespoons vegetable oil
- 1/2 pound ground pork
- Salt and pepper to taste
- 1 (3-pound) cored cabbage
- Tomato Sauce:
- 1 small finely chopped onion
- 1 tablespoon butter
- 2 tablespoons all-purpose flour
- 1 cup cold chicken or vegetable broth
- 2 tablespoons tomato paste
- Salt and pepper
- Sugar to taste
- In a large saucepan, bring buckwheat groats and 2 cups water to a boil. Reduce heat, cover and simmer 10 minutes. Groats should be al dente. Drain, if necessary.
- Remove core from cabbage. Place whole head in a large pot filled with boiling, salted water. Cover and cook 3 minutes, or until softened enough to pull off individual leaves. You will need 18 leaves. Drain in a colander and cool. Cut out the thick part of the main vein of the 18 leaves. Coarsely chop any remaining cabbage.
- In a skillet, saute large chopped onion in oil until golden. Transfer to a bowl and add pork, cooked and cooled buckwheat groats and salt and pepper to taste.
- Center a portion of meat mixture on each cabbage leave. Fold the bottom edge of the cabbage up and away from you. Fold in the sides and roll as for an eggroll. Place some of the coarsely chopped cabbage in the bottom of a large casserole or Dutch oven and add the golabki, in layers, if necessary. Top with remaining coarsely chopped cabbage. Add 1 cup boiling salted water and cook on the stove stop for 45 minutes or in a 350-degree oven for 45 minutes.
- To make the tomato sauce: Saute small chopped onion in butter until translucent. Stir in flour thoroughly and whisk in cold broth. Add tomato paste and cook on a low flame until thickened. Season to taste with salt, pepper and sugar.