Gołąbki bez zawijania inne niż wszystkie / Oddaszfartucha

By Tomasz Strzelczyk · 120 min

Ingredients

Instructions

1. Finely chop the 2 medium onions and fry them in a little butter until softened. Grate the mushrooms coarsely, then fry them with the onion until the liquid evaporates.
2. Finely shred the 500 g of cabbage and place it in a large bowl.
3. Add the 800 g of turkey mince, the chopped parsley, the 150 g of pearl barley (cooked), the mushroom and onion mixture, and the egg to the cabbage. Season with salt, black pepper and marjoram, and mix well.
4. Wet your hands, shape the mixture into balls, and roll them in flour.
5. Fry the balls in butter with 3 cloves of garlic, lightly crushed, until browned on all sides, turning them so each side browns.
6. Remove the fried balls and add the 2 bay leaves, the allspice, the passata, and 1 heaping tablespoon of hot mustard to the pan. Fry briefly.
7. Pour in the 500 ml of broth, season lightly with salt, and add the marjoram. Return the balls to the sauce, add the thyme, rosemary and mint, cover and simmer on low heat for about 30 minutes.
8. Chop the parsley and serve.

Summarized from Tomasz Strzelczyk's video. Watch it for the details.

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GarlicOnionEggMushroomCabbagePassataGround turkey