Serves 4
“A Polish meal typically consists of a soup, a second course which is very often boiled potatoes, meat in some form and salad followed by cake with a cup of coffee or tea for pudding. These are delicious parcels made of cabbage leaves and filled with spicy rice and mince. They are usually served as a main course and best with boiled or mashed potatoes and cucumbers in brine. You will also enjoy them with a slice of fresh bread or a roll.” Malgorzata Garczek, Polish Women’s Group in Barton Hill
Ingredients 1 large cabbage 600 g/1.3 lb minced pork or beef 250 g/9 oz rice 1 onion, thinly chopped 1 tablespoon oil 1 tablespoon margarine 2 eggs Fresh dill Salt and pepper (to taste)
Sauce 1 litre/2 pints stock made from meat or stock cubes 1 tin tomato puree or chopped tomatoes 3 tablespoons flour 125 ml/4 fl oz water 2 tablespoons cream Spices: Salt and pepper, sugar (to taste), bay leaf, pimento
mains
1. Put the whole cabbage into a big saucepan. Bring to the boil and simmer for about 20 minutes. Take the cabbage out of the water and gently take the leaves apart. 2. For the filling, boil the rice. Fry the onion with the mince in oil until brown. Add the cooled rice to the mince and onion. Add the eggs, salt and pepper and mix it all up. 3. Put about a spoonful of the filling onto each cabbage leaf and wrap the leaf around it tightly. 4. On the bottom of the large saucepan put a few spare cabbage leaves (it will prevent the parcels sticking). Pile the parcels on top. Pour water over them and add the margarine. Sprinkle with fresh dill and simmer covered for about 1 hour. 5. For the sauce add tomato puree or chopped tomatoes to the meat stock. Add the spices and bring to the boil. 6. Mix the flour with water and add the stock, stirring at all times. Add the cream and stir in.
EUROPE POLAND
Galabki