Golabki- meat stuffed cabbage in tomato sauce

this is my modified ( rice free) version of Polish golabki ( `pigeons` ) which is basically meat stuffed cabbage leaves

I used approx.

 1,5 kg pork mince

3 large onions

 1 red pepper

1 courgette

 1 tbsp psyllium husks

2 tbsp almond flour

1 tbsp coconut flour

3 eggs

salt, pepper, paprika

1 clove garlic

2-3 large cabbages

fresh tomatoes or tomato sauce

3 cups beef stock

olive oil, butter or other frying fat

 I placed peeled and washed onions and veg in food processor  and chopped roughly 

Added to meet mince,  added whisked eggs, psyllium, almond and coconut flours, seasoned and mixed well ( do not over mix)

  For more details on *how to* see  

 European Food www

To make golabki, heat oven to 350 degrees. Remove the core from the head of cabbage and place it in a pot of boiling, salted water. Cover and cook 3 minutes, or until softened enough to pull off individual leaves.
Meanwhile, saute chopped onion in butter until translucent. Let cool.
As the cabbage leaves loosen, remove them and drain in a colander. You will need 18 leaves for this recipe which serves 6. Chop remaining leaves coarsely and place them in the bottom of a casserole dish or Dutch oven.
When the leaves in the colander are cool enough to handle, use a paring knife to remove the tough stem from each of the 18 leaves without cutting through the leaf.
Mix cooled onions with beef, pork, rice, garlic, salt and black pepper until well combined. Don't overmix or the meat will become tough. Place a 1/2-cup log of meat at the bottom edge of each cabbage leaf.
Flip the bottom edge of the cabbage leaf up and over the meat, encasing it completely.
Flip first the right edge of the cabbage leaf toward the center and then the left until you have a packet that resembles an envelope. Then roll the cabbage packet away from you until you have a tubular shape, like an eggroll or burrito.
Layer the cabbage rolls in a casserole dish or Dutch oven on top of the chopped cabbage, seasoning each layer with salt and pepper.
Pour beef stock over the cabbage rolls in the casserole dish to help the steaming process as the dish cooks. Bake for 1 hour
( I also add some tomatoes/tomato sauce about half way through)
Serve with pan juices and a drizzle of sour cream, or thicken the pan juices with sour cream and pour the sauce over the plated cabbage rolls. Here is the recipe in its entirety.

                                                                     Polish_pls

 1,5 kg mielonego ( u mnie wieprzowina tylko ale mozna regularne)

3 duze cebule

 1 czerwona papryka

1 spora cukinia

 1 lyzka babki plesznik

2 lyzki mielonych migdalow

1 maki kokosowej ( opcjonalnie)
2 lyzki mielonych migdalow ( niekoniecznie)

3 jajka

sol, pieprz, papryka

1 zabek czosnku

2-3 duze kapusty

10  duzych pomidorow lub ok 1 l sosu pomidorowego

3 szkl bulionu wolowego

oliwa, maslo lub inny tluszcz

 Cebule, papryke, cukinie  posiekac w malakserze, dodac do miesa razem z przyprawami+ jajka, sypkie skladniki, przyprawy.

Wyrobic ( nie za bardzo)

 Reszta jak w przyp golabkow