Gołąbki

Ingredients

• 1 large head green cabbage
• 1 lb ground pork
• 3/4 cup cooked rice, cooled
• 1 onion, finely diced, divided
• 1 egg
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp marjoram
• 2 tbsp butter
• 3 cups chicken broth
• 2 cups tomato passata or crushed tomatoes
• 1 tbsp tomato paste
• 1 tsp sugar
• Salt and pepper to taste

Before you cook

• Bring a large pot of salted water to a boil and core the cabbage.
• Cook the rice and let it cool.
• Finely dice the onion, dividing it in half.

Steps

1. Lower the cored cabbage into the boiling water and cook for 3 minutes, then peel off the softened outer leaves as they loosen, repeating until you have about 12 pliable leaves.
2. Trim the thick center rib from each leaf so it folds easily.
3. Melt the butter in a small pan and sauté half the diced onion until soft, then let it cool.
4. Mix the ground pork, cooked rice, sautéed onion, egg, salt, pepper, and marjoram together until well combined.
5. Place about 1/3 cup of the filling near the base of each cabbage leaf.
6. Fold the sides of the leaf over the filling, then roll it up tightly from the base into a neat parcel.
7. Arrange the rolls seam-side down in a large pot, packing them snugly in a single or double layer.
8. Whisk together the broth, passata, tomato paste, sugar, and remaining diced onion.
9. Pour the sauce over the cabbage rolls so they are mostly submerged.
10. Bring to a boil, then reduce to a low simmer, cover, and cook for 90 minutes until the cabbage is very tender.
11. Taste the sauce and adjust the seasoning with salt and pepper.
12. Serve the rolls hot, spooning plenty of sauce over the top.