Polish Cabbage Rolls - Gołąbki

Gołąbki are a classic Polish comfort food, featuring cabbage leaves stuffed with a flavorful mix of meat and rice, simmered to perfection in tomato sauce. They're enjoyed for their hearty and satisfying taste.

While Gołąbki (Polish Cabbage Rolls) are a delicious and comforting dish, they are not particularly quick to make. The preparation involves several steps, including boiling the cabbage leaves, making the filling, stuffing each cabbage leaf, and then simmering the rolls. The entire process can take around 2 to 2.5 hours.

Ingredients:

Cabbage

500g ground meat

250g rice (cooked)

1 egg

50g breadcrumbs

Salt and pepper to taste

Instructions:

1. Prepare the cabbage:

- Core the cabbage.

- Boil the whole cabbage until slightly softened.

- Carefully separate the leaves, cutting away any remaining hard stems, trying not to tear the leaves.

2. Prepare the Filling:

- In a bowl, mix ground meat with cooked rice, egg, breadcrumbs, salt, and pepper. 

- Ensure the mixture is well combined.

3. Stuff the Cabbage Leaves:

- Place a portion of the meat mixture onto each cabbage leaf.

- Fold both sides of the leaf inward and then roll it up to encase the filling.

4. Cooking:

- Line the bottom of a pot with some of the leftover cabbage leaves.

- Place the cabbage rolls in the pot.

- Season to flavour.

- Cook over low to medium heat for about 1 hour or until the cabbage rolls are fully cooked.

5. Serving:

- You can serve the cabbage rolls as is or with a sauce, such as tomato sauce, for added flavor.

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Mala Spicy Beef Stir Fry

Ingredients:

- Half onion, chopped

- Spring onion, chopped

- 250g beef mince

- 2 lantern chilies, sliced

- 1 teaspoon Sichuan pepper

- 1 tablespoon light soy sauce

- 1 tablespoon dark soy sauce

- 1 tablespoon brown sugar

Instructions:

1. Chop the onion and spring onion. Slice the lantern chilies.

2. Add sesame oil, light and dark soy sauce, brown sugar into beef mince meat. Stir well

3. Heat oil in a wok or skillet over medium-high heat.

4. Add the chopped onion o the skillet. Stir-fry for about 1-2 minutes until they begin to soften.

5. Add Sichuan pepper and chopped chillies, fry until fragrant.

6. Add the beef mince to the skillet. Stir-fry until the beef is browned and cooked through.

7. Once cooked, add the spring onion and stir well.

8. Serve the spicy beef stir-fry hot with steamed rice or noodles.

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Baked Nian Gao / Sticky Rice Cake

* It's my most popular recipe, with over 4000 views on YouTube *

Nian gao (年糕) is a traditional Chinese dish commonly consumed during the Lunar New Year celebrations and other festivals. It is also known as "Chinese New Year cake" or "year cake." The name "nian gao" is a homophone for "higher year" or "advancing year," symbolizing progress, growth, and prosperity in the coming year.

Nian gao is made primarily from glutinous rice flour, sugar, and water. The mixture is steamed until it becomes sticky and gelatinous. It can be eaten as is, sliced and pan-fried, or added to other dishes for flavor and texture. Nian gao is often sweet, but there are savory variations as well.

Baked nian gao is a delicious variation of the traditional Chinese New Year cake. While nian gao is traditionally steamed, baking it can provide a different texture and flavor profile. 

Baked nian gao can be enjoyed warm or at room temperature. It makes a delightful dessert or snack, perfect for celebrating the Lunar New Year or any special occasion.

Also check out my recipe for Steamed Nian Gao

Ingredients:

140g glutinous rice flour

80g brown sugar

200g milk

50g oil

2 eggs

4g baking powder

40g chopped walnuts (for topping)

Preparation:

1. In a mixing bowl, combine glutinous rice powder, oil, eggs, dark brown sugar, and warm milk.

2. Thoroughly mix until all ingredients are well incorporated.

3. Line a rectangular or square baking tin with parchment paper.

4. Pour the prepared mixture into the lined baking tin.

5. Sprinkle a generous amount of chopped walnuts evenly over the top of the mixture in the tin. The walnuts will add a delightful crunch and flavor to the cake.

6. Place the baking tin in the preheated oven [180°C (356°F)] and bake the sticky rice cake for approximately 45 minutes or until it is fully set.

7. Once the cake is done baking, remove it from the oven and allow it to cool.

8. Freshly baked cake is nicely gooey. I don't recommend keeping it for more than 3 days, as the cake will harden more once refrigerated.

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Steamed Nian Gao / Sticky Rice Cake

Nian gao (年糕) is a traditional Chinese dish commonly consumed during the Lunar New Year celebrations and other festivals. It is also known as "Chinese New Year cake" or "year cake." The name "nian gao" is a homophone for "higher year" or "advancing year," symbolizing progress, growth, and prosperity in the coming year.

Nian gao is made primarily from glutinous rice flour, sugar, and water. The mixture is steamed until it becomes sticky and gelatinous. It can be eaten as is, sliced and pan-fried, or added to other dishes for flavor and texture. Nian gao is often sweet, but there are savory variations as well.

In Chinese culture, nian gao is considered an auspicious food item and is believed to bring good luck, prosperity, and longevity when consumed during the New Year celebrations. It has a chewy texture and a slightly sweet taste, making it a popular treat enjoyed by many during the festive season.

Also check out my recipe for Baked Nian Gao

Ingredients:

300g glutinous rice powder

1200g dark brown sugar

220g water

Egg (for coating)

Oil (for pan-frying)

Instructions:

1. In a mixing bowl, combine glutinous rice powder, dark brown sugar, and warm water.

2. Mix well until you achieve a smooth, lump-free batter.

3. Line a cake tin with parchment paper to prevent sticking.

4. Pour the mixture into the prepared cake tin.

5. Place the cake tin in a steamer.

6. Steam the mixture for 1 to 1.5 hours until it solidifies.

7. Allow the steamed cake to cool to room temperature. For best results, refrigerate overnight to let it harden.

8. Once the cake has hardened, remove it from the cake tin and slice it into your desired pieces.

9. Beat an egg in a bowl.

10. Dip each slice of the rice cake into the beaten egg.

11. Heat oil in a pan over medium heat.

12. Place the egg-coated rice cake slices into the pan, cooking each side until golden brown and crispy.

13. Serve your pan-fried glutinous rice cakes warm.

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