Tuesday Menu, Week 24: Gołąbki - The Comfort of Polish Cabbage Rolls

Welcome back, food lovers! Today, we're continuing our Polish food exploration with Gołąbki, a hearty and satisfying dish that warms your heart and fills your stomach.

Ingredients

• 1 large green cabbage (about 2 lbs or 900 g)
• 1 lb (or 450 g) ground pork
• 1/2 cup (or 100 g) uncooked white rice
• 1 onion, finely chopped
• 2 cloves of garlic, minced
• Salt and pepper to taste
• 2 cups (or 470 ml) tomato sauce
• 1 cup (or 235 ml) chicken broth
• 1 tablespoon (or 15 ml) sugar (optional)
• 1 tablespoon (or 15 ml) lemon juice (optional)

Instructions

1. Cook the rice according to the package instructions and set aside.
2. Remove the core from the cabbage. Boil a large pot of salted water and add the cabbage. Cook for about 10 minutes until the leaves are tender and pliable. Drain and allow it to cool.
3. In a skillet, sauté the onion and garlic until golden. Mix them with the ground pork and cooked rice. Season with salt and pepper.
4. Preheat your oven to 350°F (or 180°C).
5. Peel off the cabbage leaves and cut out the thick central vein. Place a spoonful of the pork mixture onto each leaf. Fold in the sides and roll up the leaf to encase the meat.
6. Arrange the cabbage rolls seam-side down in a baking dish. Mix the tomato sauce, chicken broth, sugar, and lemon juice (if using) and pour over the rolls.
7. Cover the baking dish with aluminum foil and bake for about 1 hour.
8. Let it cool for a few minutes and serve warm.

There you have it – a classic Polish comfort food dish for our Tuesday delight. Pair these delightful Gołąbki with a medium-bodied Cabernet Sauvignon to cut through the richness of the dish and balance the hearty flavors. Join us tomorrow for more Polish culinary treasures! Do widzenia!