Gołąbki - Little Pigeons - Cabbage Rolls

1. Cut the core out of the cabbage completely. Place cabbage in boiling salted water and cook for 15-20 minutes for green cabbage and 25-30 minutes for white cabbage. Remove and drain in a colander or on paper towels and leave to cool.

2. Cook the rice in boiling salted water for about 10 minutes or until almost tender. Drain and rinse under hot water to remove the starch. Leave in a colander and make five or six wells with the handle of a wooden spoon to allow the rice to drain thoroughly. Leave to dry. 3. Melt 4 tbsps of butter or margarine in a large frying pan and cook the onion for about 3 minutes, or until slightly softened. Add the meat and cook slowly just until the meat loses its pink color. Break the meat up with fork as it cooks. Add salt, pepper, rice and egg and set aside to cool.

4. Separate the cabbage leaves and trim down the spines with a small, sharp knife. Place all the leaves out on a clean work surface and divide the filling evenly among all the leaves.

5. To roll up, fold in the sides around the filling and roll up from the thick end to the thin end.

6. Place all the cabbage rolls tightly into the casserole. It may be necessary to have two layers of rolls and possibly three. Pour water into the casserole to come about half way up the rolls. Cover the casserole tightly and cook in a preheated 375 F oven for 30 minutes.

7. To prepare the sauce, put 2 tbsps butter or margarine in a heavy based pan and stir in the flour. Cook for 1-2 minutes and add all the remaining ingredients except the chopped parsley. Bring to the boil, stirring continuously. Partially cover the pan and cook for 20 minutes over low heat. Break up the tomatoes with a fork as the sauce cooks.

8. Check the level of liquid in the casserole. Pour away all but 1/2 cup. Pour on the tomato sauce and cook, uncovered, for a further 20 minutes, or until the cabbage tender. Sprinkle with chopped parsley before serving.