Red Cabbage Goląbki

• I bought this little booklet in Wrocław and have been trying out a few ideas.
• These goląbki are made with red cabbage and filled with apples, onion and sultanas. 
• I found that red cabbage leaves seem tougher than white cabbage and did not tear as much.
• I steamed the red cabbage as I find this easier than boiling.
• Of course your hands will be full of red/purple dye – lemon juice at the end gets rid of most of the colour.
• They take a lot of time to prepare – next time I will make the filling the day before.
• The original recipe used water in which to cook the goląbki.

Ingredients for the filling

• 2 onions – chopped
• 3 Bramley apples – peeled, cored and chopped
• 2 cups of boiled rice – a sticky type is good
• Large handful of sultanas or raisins
• 1 tablespoon of granulated sugar
• 1 teaspoon of marjoram or Italian herbs
• 2-3 tablespoons of butter to fry the onions and apples

Method for the filling

• Fry the onions gently in the butter – do not brown.
• Once the onions are soft and golden add the apples and heat together.
• Add the rice, sultanas and sugar.
• Mix well and leave to cool.

Ingredients for the goląbki

• 1 red cabbage
• Water or apple juice
• *
• Filling as above

Method for goląbki

• Steam a whole cabbage.
• Cut off the leaves one by one as they become pliable.
• You can cut out some of the thick part of the base of the leaf.
• 11 – 12 leaves are good for this amount of filling.
• Pre-heat the oven to GM 4 –  180°C.
• Place 2 tablespoons of filling onto each leaf.
• Roll up the leaves with the thick part inside first.
• Place the goląbki close together in a roasting tin.
• Cover the goląbki with hot water or apple juice.
• *
• If you have any leaves left over, cover the dish with these.
• Cover the dish with aluminium foil.
• Cook for around 2-3 hours in the oven.
• *
• Discard the extra leaves which are there to take up any excess heat and prevent the goląbki burning.
• *
• You can cook these earlier and reheat for an hour when required.

NOTE

I thought they were even nicer with the apple juice the second time I made them.