Polish > Stuffed Cabbage Rolls

Golabki with Lentils and Carrots Recipe

Ingredients with Measurements:
- 1 head of cabbage
- 1 cup of green lentils
- 2 cups of water
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 carrots, grated
- 1/2 cup of tomato sauce
- 1 tablespoon of olive oil
- Salt and pepper to taste

Special equipment needed:
- Large pot
- Skillet
- Baking dish

Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Bring a large pot of salted water to a boil. Core the cabbage and carefully remove the leaves, one at a time. Blanch the leaves in the boiling water for 2-3 minutes, until they are pliable. Remove from the water and set aside to cool.
3. In a skillet, heat the olive oil over medium heat. Add the onion and garlic and sauté until the onion is translucent, about 5 minutes.
4. Add the grated carrots and lentils to the skillet and stir to combine. Pour in the water and bring to a boil. Reduce the heat to low and simmer for 20-25 minutes, until the lentils are tender and the water has been absorbed.
5. Stir in the tomato sauce and season with salt and pepper to taste.
6. Take a cabbage leaf and place a spoonful of the lentil mixture in the center. Fold the sides of the leaf over the filling and roll it up tightly. Repeat with the remaining cabbage leaves and filling.
7. Place the rolled cabbage leaves in a baking dish, seam side down. Cover with foil and bake for 30 minutes.
8. Remove the foil and bake for an additional 10-15 minutes, until the cabbage is tender and lightly browned.


Time:
Preparation time: 30 minutes
Cooking time: 1 hour
5. Temperature:
375°F
Serving size:
4-6 servings

Nutritional information:
Per serving:
Calories: 200
Fat: 3g
Carbohydrates: 35g
Protein: 13g
Fiber: 12g

Substitutions for ingredients:
- You can use any type of lentils you prefer.
- Instead of carrots, you can use grated zucchini or sweet potato.
- You can use any type of tomato sauce you prefer.

Variations:
- You can add cooked rice or quinoa to the lentil mixture.
- You can add chopped mushrooms to the lentil mixture.
- You can use ground beef or turkey instead of lentils.

Tips and tricks:
- Be careful when removing the cabbage leaves from the head, as they can tear easily.
- If the lentil mixture is too dry, add a little more water or tomato sauce.
- You can make the lentil mixture ahead of time and store it in the refrigerator until you are ready to assemble the golabki.

Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
Reheat in the microwave or in the oven at 350°F until heated through.

Presentation ideas:
Serve the golabki with a dollop of sour cream or Greek yogurt on top.

Garnishes:
Sprinkle chopped fresh parsley or cilantro on top.

Pairings:
Serve with a side salad or roasted vegetables.

Suggested side dishes:
- Roasted Brussels sprouts
- Steamed green beans
- Mashed sweet potatoes

Troubleshooting advice:
- If the cabbage leaves are too tough, blanch them for a few minutes longer.
- If the lentil mixture is too wet, let it simmer for a few more minutes to absorb the liquid.

Food safety advice:
Make sure the lentil mixture reaches an internal temperature of 165°F to ensure it is safe to eat.

Food history:
Golabki is a traditional Polish dish made with cabbage leaves stuffed with various fillings, such as meat, rice, or vegetables.

Flavor profiles:
The golabki has a savory and slightly sweet flavor from the cabbage and tomato sauce, with a nutty and earthy flavor from the lentils.

Serving suggestions:
Serve the golabki with a slice of crusty bread to soak up the tomato sauce.

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Region: Polish

Taste: Savory, Tangy, Earthy, Herbal, Aromatic