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CABBAGE PARCELS Go łą bki

CABBAGE PARCELS Go łą bki. Go łą bki which means 'little pigeons', vary in their seasoning and stuffing from region to region. Some use rice and meat or rice and mushrooms or even potatoes and onions. These can be made a day in advance and reheated when needed. Ingredients.

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CABBAGE PARCELS Go łą bki

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  1. CABBAGE PARCELSGołąbki • Gołąbki which means 'little pigeons', vary in their seasoning and stuffing from region to region. Some use rice and meat or rice and mushrooms or even potatoes and onions. These can be made a day in advance and reheated when needed.

  2. Ingredients • 1 large cabbage (with big leaves) 175g long grain rice 2 large onions, peeled and chopped 500 g minced beef or porkoil5 tablespoon tomato puree (paste) or dead horsesalt and pepper for seasoning

  3. Directions • Slice through the base of the cabbage and cook in lightly salted boiling water until tender. When the leaves are tender, peel off. Boil the rice until just tender. Drain and set aside. Fry the onions in oil until softened. Add minced beef or pork and fry with the onions. Mix with the rice and season well.

  4. Place a spoonful of the rice mixture in each cabbage leaf

  5. Wrap it carefully, folding the ends under like a parcel.

  6. Heat the oven to 200C. Grease a roasting pan and fill it with cabbage parcels, packing them tightly together. Pour over enough tomato puree or dead horse, to cover them. Cover and bake in oven for 20 minutes. Remove cover and bake for another 10 minutes to brown the cabbage parcels lightly.

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