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1 Golabki Polish Cabbage Rolls - Healthy

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Golabki Polish Cabbage Rolls - Healthy

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Ingredients

8 portion(s)

Sauce

  • 30 grams olive oil
  • 3 garlic cloves
  • 1 onion
  • 1 can tomatoes
  • 2 teaspoons Apple Cider Vingear
  • 15 grams brown sugar
  • Salt and pepper

Filling

  • 1 onion
  • 2 cloves garlic
  • 2 tablespoons tomato paste
  • 2 tablespoons white wine
  • 800g Beef mince
  • 1 egg
  • 1.5 cups Cooked buckwheat
  • Salt and pepper
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  • 6
    1h 30min
    Preparation 30min
    Baking/Cooking
  • 7
    medium
    Preparation
  • 8
    • Appliance TM 5 image
      Recipe is created for
      TM 5
      If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
      For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
  • 9
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Recipe's preparation

    For the cabbage
    1. Bring a large pot of water to a boil.
    2. Remove the large, damaged outer leaves of the cabbage and discard.
    3. Carefully peel off the large cabbage leaves from the head of the cabbage, setting aside the leaves that are whole and big enough to stuff.
    4. Blanch the cabbage leaves in the pot of water, boiling for 4-5 minutes.
    5. Drain the cabbage in a colander and run the leaves under cold water. Lay the leaves out on a cutting board and pat dry with a paper towel.
    2. For the sauce
    1. Pour the oil into the thermomix oil. Add the garlic and saute at 100 degrees for 1 minute On Gentle stir setting
    2. Add the can of diced tomatoes with their juices to the thermomix, cook on 100 and Gentle stir setting for 3 minutes.
    3. Add the vinegar and sugar; cook on 85 and Gentle stir setting until the sauce thickens, about 5 minutes.
    4. Season with the salt and pepper and pour into a bowl. 
    3. Bringing it together
    1. MAKE THE ONION AND GARLIC MIXTURE
    2. In the thermomix add the olive oil. Saute' the onion and the garlic for about 5 minutes On 85 degrees and speed 1
    3. Add in the tomato paste, wine and 1/4 cup of the prepared tomato sauce on speed 2 and 85 degrees.
    4. PREPARE THE FILLING
    5. In a large mixing bowl, combine the ground beef, Add the egg, the cooked buckwheat, the sauteed onion and garlic mixture and the salt and pepper.
    6. Stir or toss the filling together using your hands to combine. Set aside.
    7. TO ASSEMBLE
    8. Pour ½ cup of the tomato sauce onto the bottom of a 13x9 inch baking dish. Spread the sauce with a spoon so it covers the entire bottom of the dish.
    9. Take each cabbage leaf and place ¼ to ⅓ cup of the filling in the center. Fold the base of the leaf up and over the filling until it's completely covered.
    10. Fold the sides in and roll up the cabbage to enclose the filling.
    11. Place the cabbage rolls side by side in rows, seam side down in the baking dish.
    12. Preheat the oven to 175 degrees .
    13. Pour the remaining tomato sauce over the cabbage rolls. Cover with aluminum foil and bake for 1 hour until the meat is cooked.
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This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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Comments

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  • This recipe takes alot of

    Submitted by PaulieW on 21. March 2016 - 14:49.

    This recipe takes alot of time putting it together but if cooked day before for flavours to combine tastes alot better. 

    All the elements seperately taste great but once cooked are dissapointing as flavour very bland. Gave 5 out of 10 for same day cooking but 9/10 for eating day later 

    We ate the leftovers next day and the flavours had combined and tasted great.

    I would add extra garlic to the sauce and some fresh herbs eg basil or oregano. I would also just cook with the MC off so that the sauce could thicken to bring out flavours.

    Will definitely cook again but eat a day later. (similar to cooking Lasagne)

    Pauliew

     

     

     

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