Golombki or Polish sarma
Until I moved to Croatia, I didn't even know that "golombki" were made from pickled cabbage heads. Something like that did not exist in my time. We Poles prepared sarma from sweet cabbage. I often use wholemeal rice for this dish.
Preparation steps
- Cook the rice in slightly salted water. Strain through a strainer, rinse well with cold water and let stand to drain well.
- Carefully cut out and remove the cabbage root with a sharp knife. Put the cabbage in boiling water for 2-3 minutes, remove and separate the leaves that are half cooked.
- Repeat the process until you have collected 10 beautiful large leaves.
- In a frying pan on butter for 4-5 minutes on medium heat, fry the finely chopped onion and mashed garlic.
- Add Vegeta, salt, a little pepper, oregano, chili powder, ground red pepper and meat and bake for 3-4 minutes on medium heat, just enough for the meat to change color.
- Remove from heat and allow to cool well.
- Mix the cooled meat, rice and eggs well by hand. From the finished mixture and cabbage leaves, make sarmice (golombki).
- Dissolve the beef cube in 150 ml of boiling water and mix with the chopped tomato (or salsa).
- Arrange the washed and drained sauerkraut in a deeper pan. Sprinkle it with and place pigeons on it. Drizzle with chopped tomatoes and melted cube.
- Cover the pan with foil and place in an oven preheated to 180 ° C and bake for about 90 minutes.
- Add salt to the sour cream and work a little with a spoon and pour over the pigeons. Return them to the oven for another 10 minutes to allow the cream to "squeeze" a bit.
Serving
Serve warm with boiled or grated potatoes.
Advice
The hardest part is separating the cabbage leaves, because they must not be overcooked - be careful. You can do the same without meat, just increase the amount of rice. If you put sour cream in dishes that still need to be cooked, add a little salt so that no lumps form.
