Stuffed cabbage is a simple dish - stuffing wrapped in a cabbage leaf. Stuffed cabbage can be prepared in advance, because they are even better when reheated. The meat filling will satisfy even picky gourmets, and at the same time it is dietary, because it is cooked.

Poles are not the only nation that came up with the idea of ​​wrapping themeat stuffingin a letter. Ourcabbage rollsare reminiscent of Greek dolmadakia, i.e. miniature packages of grape leaves with lamb stuffing. Croats, in turn, eat sarma - a kind of cabbage rolls made of whole sauerkraut. Holiszkes are a delicacy of Jewish cuisine - here beef is wrapped in cabbage leaves. Traditional cabbage rolls are made withwhite cabbage, and stuffing with pork and possibly rice. Instead of rice, you can add a little soaked roll to the stuffing (then it will not be hard). The best addition to the cabbage rolls is tomato sauce.

Stuffed cabbage - choose the packaging

For cabbage rolls, the cabbage must be whole, not cracked and have fairly loose leaves. The size of the lovebirds depends on its size. When the leaves are large enough, it is easier to roll the cabbage rolls, and the stuffing will not fall out. If they are small, then the lovebirds are better tied with thread. To make it easier to separate the leaves from each other, after removing the top ones, cut out the top and put the entire head into a pot with boiling water. Cook for about 10 minutes, remove from the water and cool, then carefully separate the leaves. We cut a thick nerve from each of them, you can also slightly smash it with a pestle - so that it is easier to roll the cabbage rolls. Instead of white cabbage, you can use Italian - softer in taste, with beautiful corrugated leaves in a vivid green color. In some parts of Poland, red cabbage rolls are also made. The easiest way to use Pekingese (just a large head) - you can easily separate the leaves, but you have to remember that such cabbage rolls are cooked for a short time (about 30 minutes).

Gołąbki, what's inside?

Traditional meat stuffing can be replaced entirely with vegetarian: mushroom (boiled dried mushrooms mixed with rice or millet, onion and parsley), with loose-cooked buckwheat and minced white cheese. To cook the lovebirds, you need a wide, fairly flat saucepan. The point is not to have too many layers, because they are easy to burn. To avoid this, he places it on the bottom of the pota few leaves of cabbage. But the cabbage rolls can also be baked - about 2 hours in an oven at 150 ° C.

Gołąbki - a way to eat a fussy eater

Stuffed cabbage is a good proposition for children who do not like meat - they are easier to smuggle in a neat bundle. But also adults who do not like boiled meat will convince themselves of it by eating cabbage rolls - although they are cooked for a long time, instead of losing their flavor, meat in cabbage even gets it! The list of minerals present in cabbage is long: sodium, potassium, magnesium, calcium, iron, manganese, copper, zinc, sulfur. It also contains vitamins B1, B2, C, folic acid, beta carotene. The stuffing is also important - if we make it from veal, rabbit meat, minced chicken or turkey breast, it will even be a dietary dish.

Important

Why the pigeon?

the name of this dish probably came to us from Ukraine and is a borrowing from the word "hołubci" - this was the name of krupy or groats (millet, corn or buckwheat) wrapped in a cabbage leaf. In Russia, such a dish was called "Golubce".

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