Mulitcultural cusines

Last Wednesday before our Christmas Holiday we had an  exciting day in the college. There are four foreign people in our group (including me). We were asked by Chef Quinn to prepare
one really traditional dish from each country. It was very hard for me to decide what to pick.
Finally I choose "GOLABKI" ( cabbage rolls). A showcase for Poland's favourite flavours these pork-stuffed rolls make a filing meal.

Here is a recipe for this simple and delicious dish:

GOLABKI ( CABBAGE ROLLS)

 

 0:30 m                                                                  1:20 m

  to prepare                                                              to cook

 

 

INDGREDIENTS:

1 large white cabbage
100 g medium grain rice
1 tbs vegetable oil
2 onions, finely chopped
500 g pork mince
375 ml passata ( tomato pasta sauce )
500 ml water

METHOD

step1  Bring a large saucepan of lightly salted water to the boil over medium-high heat. Add cabbage and simmer for 5 minutes. Turn and cook for a further 5 minutes. Use a slotted spoon to transfer the cabbage to a tea towel. Set aside for 10 minutes to cool. 

step2 Meanwhile, bring the water to the boil over medium-high heat. Add the rice and cook for 12 minutes or until tender. Drain. Place in a large heatproof bowl.

step3 While the rice is cooking, heat the oil in a frying pan over medium heat. Add onion and cook, stirring occasionally, for 10 minutes or until golden.

step4 Add the mince and half the onion mixture to the rice. Season with salt and pepper. Stir until well combined. Place the remaining onion mixture over medium heat. Add the passata and water. Season with salt and pepper. Simmer for 10 minutes or until sauce reduces slightly.


step5 While the sauce is cooking, divide the mince mixture into 12 portions. Remove 12 outer leaves from the cabbage. Place 1 cabbage leaf on a clean work surface. Use a sharp knife to remove the thickest part of the stem. Place 1 mince portion on the stem end. Fold in ends. Roll up firmly to enclose filling. Repeat with remaining cabbage leaves and mince mixture.

step6 Coarsely chop the remaining cabbage. Place in the base of a 2L (8-cup) capacity ovenproof dish. Top with the cabbage rolls and pour over the sauce. Cover and bake for 45 minutes or until cooked through.

step7 Transfer to a serving platter. Top with the dill sprigs and serve with sour cream.

 Mane showed us how to prepare traditional curry. In order to make a paste out of cumin, cloves, garlic and cinnamon he used two grinding stones. It was interesting to see him in action.