Polish cabbage rolls with tomato sauce (Gołaąbki w sosie pomodorowymw)

By Polish Housewife · 120 min

Ingredients

Instructions

1. Cook the grain (pearl barley, rice or buckwheat groats) according to the package directions, then let it cool.
2. Cut the core out of the cabbage and put the head in a large pot of water. Bring to a boil, then reduce to a simmer.
3. As the outer leaves soften, carefully peel them off the head and set them aside.
4. Trim the thick rib from each cabbage leaf.
5. Cook the diced onions in the butter until translucent.
6. Mix the ground pork with the cooked grain, the onions, 1 teaspoon salt and 1/2 teaspoon black pepper.
7. Put the bacon and any leftover cabbage in the bottom of a large pot.
8. Place 1/4 to 1/2 cup of the meat mixture in the centre of a cabbage leaf, fold the sides over the meat and roll the leaf up.
9. Pack the rolls into the pot and cover them with the chicken broth.
10. Cover, bring to a boil, then reduce to a simmer and cook for 90 minutes.
11. Thin the tomato sauce with 4 to 5 cups of the broth from the pot, then stir in the sour cream.
12. Taste the sauce and add salt if needed.
13. Ladle the tomato sauce over the cabbage rolls before serving.

Summarized from Polish Housewife's video. Watch it for the details.