How To Make Cabbage Rolls (Gołąbki)

Welcome to Susan's cooking school. I'm the Polish chef and today I'm going to show you how to make gołąbki. No, do roboty! We're at a grocery store getting cabbage and beef and the gołąbki. We're at our local grocery store. I'm going to get some cabbage for our gołąbki. I think two heads will be enough. You can't make gołąbki without some onions, so here's a bag of onions I'm going to use. That looks good enough. Hals, what's up? Good. I'm gonna make some gołąbki. Is beef pot roast the same thing as a chuck? Yes it is. It's the same thing. How about the second one right here looks good from the bottom? And can you grind it for me please? All right, great. Hey, thanks a lot. Have a good day man. We'll see you soon. Take care. You can also buy 85% already pre-ground beef. First we're First we're gonna wash and chop parsley. It doesn't have to be fine. Because it goes into the mixture of gołąbki, also we will use some to garnish on the top. Diced two medium onions. I'm weighing out two pounds of chuck for my recipe. To start, you want to remove the core. Now be very careful, you need a stiff knife. You know, it helps pull out the hard part. And when I was a kid growing up in Poland, my great-grandmother used to give this part, it's very sweet, you can eat it. You don't have to do that, it's more advanced. But it helps. So the hot water gets inside and it's easier to peel. Put the cabbage in. It's a little full but it'll be all right. Remove some water. I think it's a little bit much. This is probably the most time consuming time but once the water gets going they just come off. Cabbage is simmering. We should parboil some rice. I have a cup of pre-measure white rice. I'm gonna place it in a pot. Give it a little stir and just come to boil Boil the rice for 10 minutes. Occasionally stirring it. Okay, my rice has been boiling for about 10 minutes and it's all set. I'm going to take it to the sink and drain it. I like to rinse this with a little bit of a cold water instead. I just drained the water from my cabbage in the same pot. I'll drop a little oil and a little chunk of butter. My oil is becoming nice and hot. I hear it sizzling. Butter is melting. There goes the previously chopped up onions. I have this on pretty high heat, and I will stir this occasionally. Our onions are just about ready. Now the fun part. Our meat is ground, ready to go. Our rice is parboiled, so it's in the same bowl. Our onions, the two eggs. You could use Hungarian paprika if you like for a little extra kick. Salt. I like to pre-measure everything. It's easier that way. Pepper and parsley. Now you don't have to, but I like to use these plastic gloves as we used to in the restaurant. I'm going to mix this lightly. You don't want to squish it. Something similar as you would mix meatballs. I'm going to get into the bottom of this. I have my cabbage ready and my pot. The same one I boiled the cabbage in and my meat mixture. I like to use a two-ounce disher for placing stuffing in a gołąbki. Makes it uniform and keeps your hands clean. You take the cabbage leaf and you cut the rib. Some frail edges, you can give them a little haircut, flatten the cabbage, make a little slit, nice and tight, place your filling right in the center. Roll it down, holding it down, fold it left, fold it right, nice and tight. Now there's some cooks that use toothpicks or string to keep them together. You don't need to do that. I will show you. So you make them nice and tight, and you layer them, place a plate on the top, they won't go nowhere. There's some cabbage left over. You wonder what to do with it. Some folks like to put leaves on the top. I don't. Now the final step is making the sauce. To speed up the baking of the cabbage rolls I have some hot boiling water to dilute this tomato paste. I think this should be enough. I'm gonna whisk this smooth, just a little bit more. At this point we'll pour the Hot tomato sauce, I need to whisk it a little bit more. To the flower of Gołąbki. It's already smelling good. Prevent them from getting unrolled and onto the oven. I think I'm gonna reward myself. This was a lot of work What I have is beer from Poland. It's called Womża. This is a Northeastern part of Poland where I used to spend summers on the river Liewiec So I thought I'd give it a try. Na zdrowie. Dobrze. Dobrze. Okay, it's been in for two hours. Little good sauce on it. Parsley. Bacznego.