Made by: Aleksandra Leśniewska 6 b class

„Gołąbki” are traditional dish of Polish cuisine with Lithuanian origin. „Go łą bki” are made with big leaves of cabbage, rice and mince meat with addition of vegatables.

Ingredients: A big cabbage, 2 50g of ground pork or sausages either smoked bacons, 2 50g of rice, 1 egg L itre of broth S mall onion, 6 0g of fat s alt, p epper, V egatables (carrot, parsley, l eek, celery).

Cook rice in a big amount of salted water. Rice must not be completely soft. Rinse the rice in cold water. Chop the onion and fry into oil (butter) or lard. Add meat to rice, fried onion, an egg and seasonings. Mix everything with your hand. Put the cabbage into a big pot and boil it for a while – it has to be soft enough to take the leaves out one by one. When you have enough leaves, put the mixture of rice and meat onto the leaf and wrap it up – the leaves are used as the wrapping paper. Then pour some water into the pot, add some vegatables and spices, on the bottom put some leaves or an old plate, and then put the Gołąbki one by one. Boil them on a small fire for about half an hour.

When Gołąbki are soft enough, take them out of the pot and put on a big plate. Serve them with tomato sauce, mushrooms and boiled potatoes. You can also fry boiled Gołąbki in some oil with chopped onion and serve them without sauce.