Golabki

Ingredients

• 1 pcs Green Cabbage
• 300 g Ground Pork
• 120 g White Rice
• 1 pcs Onion
• 2 pcs Garlic
• 2 tbsp Butter
• 400 ml Tomato Passata
• 250 ml Chicken Stock
• 80 g Sour Cream
• 10 g Dill
• 1 tsp Marjoram
• 2 pcs Bay Leaves
• 4 pcs Allspice
• 0.5 tsp Black Pepper
• 1.3333333333333333 tbsp Kosher Salt

Method

1. Bring {white_rice} and water to a boil in a small saucepan over medium-high heat with a pinch of {kosher_salt}, then cover and simmer until tender and the grains are fluffy.
2. Core {green_cabbage}, then blanch the leaves in a large pot of salted water over medium heat until flexible and glossy; drain well so they roll neatly without tearing.
3. Finely dice {onion}, mince {garlic}, and chop {dill} so the filling and finish cook evenly.
4. Melt {butter} in a skillet over medium heat, sweat the prepared {onion} with a pinch of {kosher_salt} for several minutes until soft and translucent, then add {garlic} and {marjoram} and cook briefly until fragrant. Transfer to a bowl with {ground_pork}, cooked {white_rice}, {black_pepper}, and more {kosher_salt}, then mix until cohesive.
5. Trim the thick ribs from the blanched {green_cabbage} leaves, place the {ground_pork} filling inside, and roll tightly, tucking the sides in well so the {golabki} stay sealed during braising.
6. Melt more {butter} in a wide pot over medium heat, add any remaining prepared {onion} and cook until lightly golden, then stir in {tomato_passata}, {chicken_stock}, {bay_leaves}, {allspice}, and {kosher_salt}. Simmer until the sauce smells sweet and savory and lightly coats a spoon.
7. Nestle the rolled {green_cabbage} bundles seam-side down into the sauce, spoon some over the top, cover, and braise over low heat until the {ground_pork} is fully cooked, the cabbage is tender, and the center reaches a safe temperature.
8. Remove {bay_leaves} and {allspice}, then spoon the sauce over the rolls and finish with {sour_cream} and {dill} for cool richness and fresh contrast.