GOLABKI

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Serves: 8 Prepa­ra­tion time: 45 min­utes Cook­ing time: 1 hour These are lit­tle meat­balls stuffed with onions, gar­lic, bar­ley and spices, wrapped in cab­bage leaves, then baked in a tomato sauce. The acid­ity in the sauce cuts through the slightly fatty pork per­fectly.

IN­GRE­DI­ENTS

120g pearl bar­ley 5 tbsp olive oil 2 medium onions, finely chopped 1 gar­lic bulb, peeled and chopped 1 tsp fen­nel seeds 1 tsp crushed chilli 3 sprigs of thyme, leaves picked 600g pork mince Zest of 1 lemon Hand­ful of pars­ley, finely chopped 1kg toma­toes, chopped 1 tbsp red wine vine­gar 8 Savoy cab­bage leaves, blanched for 2 min­utes and re­freshed in cold wa­ter Salt and pep­per Sour cream and dill, to serve m ETHOD

1 Cook the pearl bar­ley for 15 min­utes in a pan of boil­ing salted wa­ter. Drain and set aside. Heat 1 tbsp of oil in a pan, and sweat the onions, 5 cloves of gar­lic, the fen­nel seeds, chilli and thyme for 20 min­utes un­til soft and translu­cent. Add this to a bowl with the mince, pearl bar­ley, lemon zest and pars­ley, and sea­son. Mix with your hands.

2 In a pan, heat the re­main­ing oil and gar­lic. As it starts to soften, add the toma­toes and vine­gar and sea­son. Re­duce over a medium heat for 30 min­utes. Blitz in a food pro­ces­sor.

3 To con­struct the golabki, take a cab­bage leaf, pat it dry. Mea­sure out 2-3 tbsp of the meat mix and form a patty. Put this at the stalk end of the leaf, and roll up the leaf care­fully, fold­ing the ends un­der to make a par­cel. Re­peat this with the rest of the cab­bage and meat mix­ture.

4 Pour the tomato sauce into a heavy-based casse­role. Ar­range the cab­bage parcels on top. Cover and cook gen­tly for 30 min­utes. Serve with sour cream and dill on top.

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