Polish stuffed cabbage rolls.

Another one of those where as many homes that many recipes. You can find an endless list of varieties. I worked on this one for a while. Now it’s almost perfect. So I’ll work on it again and change seasonings or something else, otherwise it would be boring. My family loves the stuffed cabbage – makes an instant dinner – just add gravy.

Anyway you need to start with stuffing. For that I used 2 boil in the bag white buckwheat (parboiled), 2 finely chopped onions – sautéed them a bit, a good handful of chopped dried mushrooms (soaked in hot water and then simmered for 10 min with a bit of butter- improves the flavour) and 800g of minced meat –  used beef this time. For seasonings I used lots and lots of freshly ground black pepper and ground fenugreek. Mix it all together – it should stick together and easily form a ball. Now for wrapping I used sauerkraut, sometimes you can buy the whole leaves, if not you’ll have to use fresh and then you would have to change seasonings i.e.  add salt.

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Put a fist size ball of stuffing in the middle of the leaf and roll it, move to roasting tray, make another one.

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When you will have roasting tray full, put it in the hot oven (gas 6 or 200-220C) and bake for at least an hour, if it’s burning cover the top. Serve hot with some nice gravy.

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It’s one of those dishes that will always make more than you need. Pack it into meal size portions (there are 3 of us so 2 rolls each for example) and freeze. Before baking that is. Then when you need it you just need to pull it out of the freezer and bake. Ready meal!