Polish Golabki Recipe Cabbage

Directions

1. 1

   Freeze your cabbage head overnight and pull it out the freezer. I ran mine under hot water until the leaves easily peeled off.

2. 2

   The filling is just all the ingredients above mixed together.

3. 3

   Place a handful of filling inside a cabbage leaf and roll halfway the length of the leaf, tuck in the sides and roll again.

4. 4

   Continue until your mixture is all used up.

5. 5

   Create the sauce by sautéing onion, garlic and tomato paste together on medium low for about 4-5 minutes until it is sweet.

6. 6

   Add in brown sugar and vinegar, and cook until this forms a bubbling glaze.

7. 7

   Add in crushed tomatoes and simmer for 30 minutes.

8. 8

   In a 9x13 baking dish add in cabbage leaves that are unstuffed, Ayer sauce on top of them and then place your filled cabbage rolls on top of this.

9. 9

   Add sauce on top of these and when they are coated to your liking add on extra cabbage leaves.

10. 10

    This allows them to steam and not dry out.

11. 11

    Cover with tinfoil and bake up to 2 hours no longer.

12. 12

    Check at 60 and 90 minute intervals to insure nothing is over cooked.

13. 13

    To make the cream sauce reserve a portion of the sauce and blend with a splash of heavy cream.

14. 14

    I use an immersion blender for this.