Polish Cabbage Rolls

De RecipeTin Eats · 90 min

Ingredientes

Preparación

1. Remove the core from the cabbage by cutting out a cone-shaped piece, and peel off and discard the 3 or 4 big outer leaves.
2. Bring 5 litres of water to a boil with the salt. Put the cabbage in core side down, return to the boil, then reduce to a simmer, cover and cook 10 minutes. Remove with a slotted spoon to a tray.
3. Let the cabbage cool for 10 minutes until handled. Peel off the first 10 leaves carefully without tearing or holing them. If any leaf is uncooked in patches, dunk it back in the water for about 30 seconds.
4. Lay each leaf flat, pat dry, and cut off the thick part of the rib so it is flush with the leaf.
5. Finely chop the remaining cabbage to about 5 mm, squeeze out excess water with your hands, and set aside.
6. Grate the onion into a large bowl, add the panko and let soak for 1 minute. Add the rice, eggs, garlic, marjoram, 2½ tsp salt, 1 tsp pepper, parsley and 300 g of the chopped cabbage. Mix well by hand.
7. Divide the filling into 10 equal portions.
8. Shape one portion into an 8.5 cm cylinder and place on the lower third of a leaf with the stem side towards you. Fold in the sides halfway, then roll up tightly, seam side down. Repeat with the rest.
9. Pour 1 cup of the chicken stock into a 30 cm deep pan and arrange the rolls seam side down, fitted tightly. Pour over the remaining stock. Bring to a simmer on medium-high, then reduce to medium, cover and cook 25 minutes until the centre reaches at least 71°C (160°F).
10. Remove the rolls to a tray. Reduce the stock in the pan on high heat to 1½ cups, about 7 minutes.
11. Add the passata, tomato paste, ½ tsp salt, ¼ tsp pepper and sugar to the stock. Stir, reduce heat to medium-high, and simmer gently for 5 minutes until the sauce thickens. Stir in the butter until melted.
12. Return the rolls seam side down to the sauce. Brush a little sauce over the top of each roll.
13. Once the sauce simmers at the edges, reduce heat to medium, cover and warm for 5 minutes. Scatter with parsley and serve.

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