Compiled by Dorota and Dominik Denysiewicz

Goląbki is a cabbage roll common in Polish cuisine made from lightly soft-boiled cabbage leaves wrapped around minced pork and beef, chopped onions, and rice and barley, which can be baked in a casserole dish, made on the stove top or even in a slow cooker.

Goląbki are often served during the Christmas season and on festive occasions such as weddings.

Ingredients

• 1 head green cabbage

• 1 lb ground pork

• 1/2 lb ground beef

• 2 small onions diced

• 3 cloves garlic minced

• 1/2 teaspoon dill weed

• 3 tablespoons fresh parsley

• salt & pepper to taste

• 1 cup uncooked rice

• 1 cup uncooked barley groats

• 1 egg

Directions

• Chop onion.

• Mince garlic.

• Saute garlic and onion in butter over medium heat until onions are caramelized. Remove from heat and let cool to near room temperature.

• Beat egg thoroughly with parsley, dill weed, salt and pepper.

• In bowl, add ground beef, pork, rice,barley, onion, garlic and eggs.

• Mix thoroughly with your hands.

• Cover and let rest in the fridge. (You can let it sit overnight, it will just let the flavors permeate more.)

• Core cabbage.

• Blanche cabbage leaves in boiling water, peeling them off as they become limp .Once you've separated all the leaves, take a paring knife and cut off any thick stems preventing the limp leaf from bending/rolling.

• Put small amount of meat filling in the center of each leaf. Fold the sides of the leaf in and roll it up into a little package. Put each roll down into a casserole dish.

• Bake covered at 350°F/180°C for 2 hours.