Gołąbki (Polish Stuffed Cabbage Rolls)

Method

1. Preheat the oven to 180°c/160°c fan/gas mark 4.

2. In a large pot of boiling water, cook the cabbage leaves for 2-3 minutes.

3. Once cooked, drain the water and carefully place the cabbage leaves onto a baking tray to cool. 

4. In a large frying pan, on a medium heat, add the oil, chopped onion, minced garlic and pork mince. Cook until the mince has browned. 

5. Add in cooked basmati rice and add a pinch of black pepper to taste. 

6. With a sharp knife, carefully remove the thick centre stem from each cabbage leaf (the knife must not cut through the leaf).

7. Divide the pork mixture between the cabbage leaves. 

8. Gather the edges of the cabbage inwards and roll it tightly to create a parcel. 

9.  Repeat for the remaining leaves and place into a 16cm square dish.

10.  Pour over the low-salt vegetable stock, cover and cook for 30-40 minutes.