Gołąbki

Rolls

• white cabbage1 head
• pork mince600 g
• rice150 g
• onions1
• garlic cloves2
• eggs1
• marjoram1 tsp
• salt1½ tsp
• black pepper1 tsp

Sauce

• tinned chopped tomatoes800 g
• tomato paste2 tbsp
• chicken stock300 ml
• butter30 g
• bay leaves2
• caster sugar1 tsp

Rolls

1. 01

   Cut the core out of the cabbage and lower the whole large head into boiling water. Peel off the leaves as they soften, a few at a time, for about 10 minutes.

2. 02

   Pare down the thick rib on each leaf with a knife so it will roll without cracking.

3. 03

   Boil the rice for 8 minutes, so it is still firm at the centre, then drain it and spread it out to cool.

4. 04

   Finely chop the onion, crush the garlic and beat the egg. Mix the pork with the par-cooked rice, the onion, garlic, egg, dried marjoram, salt and freshly ground black pepper.

5. 05

   Put a good spoonful near the base of each leaf, fold the sides in and roll up tightly.

Braising

6. 06

   Heat the oven to 160°C. Line the base of a heavy, lidded ovenproof pot with any torn or leftover leaves — they stop the rolls catching on the base.

7. 07

   Pack the rolls in seam side down, in tight layers so they cannot unravel.

8. 08

   Mix the tomatoes, tomato paste, stock and sugar, season with salt and pepper, and pour over with the bay and dots of butter.

9. 09

   Cover with the lid and cook in the oven for 90 minutes, until a knife slides through a roll with no resistance and the filling is cooked through (75°C at the centre).

10. 10

    Let them settle for 15 minutes before serving with the sauce spooned over.