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Cabbage Rolls with Lamb Chops.

Recipe submitted by jackicam

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My other half is of Ukrainian descent. This is the kind of comfort food he grew up with and frequently requests. They're a bit fidly to make but they really are delicious.

Serves 8

Ingredients

1 whole cabbage.
1 1/2 kg lamb loin chops.
1 litre chicken stock.
500ml beef stock.
1 bottle passata.
Filling:
1 tbsp oil.
1 med onion - diced.
250g bacon - chopped.
3 cloves garlic- crushed.
2 tbspn sweet paprika.
500g pork mince.
500g beef mince.
1 tspn dijon mustard.
1 tbsp vegetable stock powder.
2 eggs - beaten.
1/2 cup chives - chopped.
1/2 cup parsley - chopped.
250g rice - uncooked (arborio or calrose)
salt and pepper

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Method

Fill a big stock pot with water (1/2 way up) and bring to the boil.
Remove tough outer leaves from cabbage and cut out the core at the base.
Immerse cabbage in boiling salted water with a splash of vinegar.
Boil for about 5 mins just til the water has penetrated the heart of the cabbage and softened the leaves.
Remove cabbage and set aside still whole.
Empty the water out of the pot and put it back on the heat.
Add 1 Tbsp oil to the pot and fry the lamb chops til browned - remove and set aside.
FILLING:
In a frypan cook onion, bacon and garlic til slightly browned.
Add paprika last and fry 1 more minute.
In a large bowl add all the filling ingredients with the onion mixture and combine - this is best mixed with your hands.
Carefully remove a leaf from the cabbage and lay on a chopping board.
Cut away 3cm of the thick stalk with a 'V' inscision.
Put 3 Tbsp of the mixture onto yhe middle of the cabbage leaf and roll up carefully but not too loosely, tucking the ends back into the package.
In the stock pot, put a layer of chops on the bottom.
Then arrange a layerof the cabbage rolls - put them close together.
Then repeat with more chops and more cabbage rolls.
Pour in the chicken and beef stocks and the passata.
Make sure the liquids are combined.
Bring to the boil then simmer 1 1/2 hours.

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Recipe Rating

Preparation Time: 40M

Cooking Time: 1H30M

What do you think?

eatdrinkMI May 2010

My wifes family also have a Polish background and it is absolutely mandatory that I make up a big batch of golabki for when they visit. I can assure you this is a family with a healthy appetite and I have been threatened with being disowned if the pork and cabbage isn't forthcoming. Great to see others enjoying these as well.

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RG98 April 2009

I looked at this briefly yesterday as I used to eat these when i was younger.... i got all the necessary ingredients thismorning.... the prep took me roughly the same time... but boy, was it worth it. This is manna from Heaven. And the great thing, there's enough to feed me for almost a week. The lamb chops melt in your mouth. The spices and natural juices.... YUM. I didn't add pepper, i got to the end stage and was going to add it then, but it DID NOT need it. I think pepper would have overdone it a bit. Can I add that stuffing the ingredients in a capsicum would also work. I know this because I've had them before. I love this... thanks so much for sharing. Will check out some more of your things

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Pappa Pomodoro April 2009

i love this style of cooking as it too reminds me of my Polish heritage and winter nights at my grandmothers... A classic combination of Pork & cabbage in one of it's 50,00 translations...

I knew of them as Galobki - pronounced more like Gwumpkie :)

Guranteed to fill you up & keep you warm eastern european style!

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