No Roll Polish Gołąbki

Ingredients

• 1 small white cabbage, 400g
• 1 tsp of salt
• 100g rice
• 750g pork mince
• 1 egg
• a handful of fresh dill
• 200ml of hot water, boiled
• 1 vegetable stock cube
• 500ml passata
• 2 garlic cloves
• vegetable oil

Leave some dill for decoration.

Seasonings

• salt
• black pepper
• ground paprika
• 1 tsp of sugar

You may want to serve it with a few slices of fresh baguette.

Method

Grate the cabbage on a large-mesh grater. Place it in a bowl and add 1 teaspoon of salt. Stir and knead with a spoon and set aside for 10 minutes.

Cook rice in salted water according to package directions. Rinse with cold water and set aside to cool.

In a large bowl, combine the grated cabbage, cooked rice, minced meat and egg.

Chop fresh dill finely and add it to the mixture. Season with salt and pepper to taste, then mix until combined.

Form a ball of filling that is slightly larger than an egg, then roll it in your hands to make an oval shape.

I managed to form 18 medium-sized portions from the given ingredients.

Heat the oil in a frying pan over medium-high heat. Add the cabbage-meat mixture and fry for about 3 minutes per side.

Transfer them to a deeper frying pan or pot.

Mix hot water with a vegetable stock cube until the cube dissolves, then add passata, a pinch of salt, pepper, ground paprika, and sugar.

Mince 2 cloves of garlic and add them to the mixture.

Mix the sauce ingredients together and pour it over the fried gołąbki.

Cover with a lid, bring to a boil over high heat, then reduce heat to low and simmer for 30 to 35 minutes.

Place 3 gołąbki per portion on a soup plate and pour some sauce from the pan over them.

Garnish with fresh dill and serve with slices of fresh baguette.