Lazy Goląbki – 1

• I love goląbki – but must admit they are time consuming to make.
• I came across this idea of using all the ingredients and making them into large kotlety( meatballs) cooking them in stock and then adding a tomato sauce.
• They are called goląbki leniwe – lazy goląbki.
• Now I have  made kotlety with shredded fresh cabbage and with cooked cabbage before.
• Here cooked rice is used as well.
• No bread is added but semolina is used to help bind the ingredients.
• I decided to make these with steamed cabbage,
• I will try fresh cabbage next time.

Ingredients

• 500g minced beef
• 100 – 150g boiled rice
• /½  head of a medium cabbage or a whole sweetheart cabbage
• 1 egg – beaten
• 1 teaspoons of salt
• Ground black pepper
• *
• Semolina
• Sunflower oil for lightly frying.
• *
• 750ml – 1 litre vegetable stock
• Several tablespoons of tomato purée 
• *
• Soured cream – optional

Method

• Shred the cabbage and then steam it.
• Dry the cooked cabbage and chop into small pieces.
• Pre-heat the oven to GM3 – 160°C
• Mix the cabbage, meat and rice together until well mixed.
• Add the beaten egg.
• Add the salt and pepper.
• Mix everything together.
• Add a little semolina if needed.
• Using your hands make large oval shaped balls.
• Roll then gently in the semolina.
• *
• Fry lightly on both sides.
• Place tightly packed in a large roasting tin.
• *
• Mix the vegetable stock and tomato purée and pour over the goląbki.
• Cover the dish with a sheet of baking foil.
• Cook for around 2 hours.
• *
• Either stir some soured cream into the sauce and serve
• Or
• Serve with a dollop of soured cream at the side.