Polish Gołąbki: Stuffed Cabbage Roll (Seafood Version)

Stuffed cabbage rolls are a common Polish cuisine typically made of pork or beef and rice filling. However, I decided to experiment a little with this recipe - this version of stuffed cabbage uses seafood instead of ground beef, but you can change it up and choose your own filling. It is a filling, yet also simple and healthy meal to prepare.

Ingredients

• Cabbage Leaves
• Tomato / Pasta Sauce
• Fish balls or fish tofu
• Rice
• Egg

Condiments

• Margarine
• Salt
• Pepper
• Sriracha

Kitchen Supplies

• Wok
• Bowl
• Plates
• Cutting board and Knife

There's quite of lot of separate ingredients for the filling, so plenty of preparation work is needed!

1. Egg: Crack the egg to a small bowl and scramble until it looks uniformly yellow
2. Fish Balls: Defrost the fish balls (30-45sec to defrost) and slice them into smaller pieces (see picture)
3. Sauce: Add about 250mL of pasta sauce and water each and stir in 2 teaspoons of sugar

Time to make the filling!

1. Add some margarine on a non stick pan and heat on medium
2. Once the margarine is melted, add in the rice and stir
3. Add the beaten egg
4. Cover for 2-3 minutes

Now for the exciting part - seafood!

1. Add the cut up fish balls into the rice
2. Add in a tablespoon of salt and pepper each and Sriracha to taste

Now that the filling is done, we can make the actual cabbage rolls.

1. Spread the leafy portion apart, then add a couple of spoonfuls of filling
2. Fold both sides inward
3. Fold the top and bottom (you may need to crack the stem of the cabbage)

TIP: If the roll isn't staying in form, you can wrap it in cling wrap and freeze.

Final step! Cabbage rolls are traditionally served in a type of tomato sauce.

1. In a saucepan, pour the diluted pasta sauce and set to medium heat
2. Place the cabbage rolls stem side down
3. Let it boil until the sauce thickens and leaves soften.

Enjoy!