Gołąbki
Gołąbki, meaning little doves, are Polish-style cabbage rolls, stuffed with a variety of fillings. The origins likely date back centuries, and the dish has evolved over time as a result of local culinary traditions and local food availability.
Ingredients
1-2 heads of green cabbage
1 tablespoon unrefined salt
Sauce:
1 teaspoon tallow
1 yellow onion, diced
3 cloves garlic, minced
28oz crushed tomatoes
1 tablespoon tomato paste
1 teaspoon fish sauce, Red Boat brand is good
1 cup bone broth
Unrefined salt to taste
Filling:
1 pound pasture-raised ground beef
2 eggs
1 cup parmesan cheese, grated
1 small spaghetti squash (or 1 cup rice)
2 tablespoon tallows
1 yellow onion, diced
3 cloves garlic, minced
2 teaspoons unrefined salt
1 tablespoon dried sage
Directions
In a sauce pot on medium-high heat, cook the sauce ingredients, sautéing the onion and garlic first in tallow, then adding the remaining ingredients. Allow this to cook down and reduce while preparing everything else.
Cut the spaghetti squash horizontally, spoon out the seeds, and rub with a tablespoon tallow. Roast upside down at 400°F for 50 minutes, or until tender. (If using rice instead, cook rice). Set this in the fridge to cool before moving onto the next step.
Fill a pot with 2 inches of filtered water. Add about a tablespoon of unrefined salt. Bring it to a boil and set it down to medium-high heat.
Place the head of cabbage in the pot with the core side down. Put the lid on the pot. Let the cabbage steam for 2-3 minutes, or until the outer half of the leaves are translucent and pliable.
Remove the head and carefully remove the steamed leaves and place the head back into the pot for each layer of leaves.
Cut out the hard cores of the leaves in a V shape. Remove less than 2 inches from the bottom of the leaves. Set these aside on a towel to dry.
7. Heat a large skillet and add a tablespoon of tallow. Cook the filling ingredients of onions, garlic, and sage until the onions are translucent. Take them off the heat and let them cool on a plate.
8. Combine the beef and eggs in a separate bowl and add in the cooked onions, garlic, and sage once cooled.
9. Remove spaghetti squash from the fridge and scrape it into the beef bowl with a fork (Or add the rice now). Lastly add the cheese. Mix for a uniform mixture. The meat should still be raw, it will cook in the oven.
10. Now take your cabbage leaves and add about 1/4 cup of filling to each center.
Wrap the two wings around the ball of meat.
Roll the enclosed meat end upwards like a little burrito. Tuck in the edges as you roll forward.
The completed roll should be tight with no meat showing.
11. Place the completed rolls in a large glass, oven-safe dish, like a brownie pan, or even a dutch oven.
12. Pour on top the rest of the sauce. Add slices of cheese or grated parmesan if desired.
13. Bake at 350°F for about 30-45 minutes. They are done when the meat is cooked and the tops start to brown.
