Golabki (Stuffed Cabbage Rolls)
Listen to me, my child! Oh my God, it's like a pot exploding in the kitchen today! It was as lively as an Easter dinner in Puglia, except this time, we were not in Italy, we were in the spacious kitchen of the old Polish lady Marta's house next door! The air is full of the aroma of cabbage and minced meat, mixed with everyone's laughter, it makes you want to dance!
Cause? Ha, it's so interesting! Grandma Marta knocked on my door with a huge cabbage, her eyes shining, saying that she grew it herself and wanted to make the taste of her childhood - Golabki, cabbage rolls! She said that many people want to do it but don't dare, they feel that it is too troublesome, the leaves are broken as soon as they are peeled, the meat filling is not well adjusted and fishy, the tomato sauce is sour and pungent, and the final thing made is as ugly as "cabbage wrapped meatballs", which is prohibitive. I said, "Marta, give me the dishes!" Who am I? I am the young Italian grandmother who firmly believes that 'no one can leave my kitchen hungry'! Even if it is an Eastern European dish, I will do it with the enthusiasm of Puglia! ”
The challenge? Oh my God, it's a "disaster"! The first time I peeled the leaves, the hot water splashed on my wrist, and it turned red a little, and I was so painful that I inhaled! But it feels so comfortable to touch the soft leaves. But once you start rolling ...... Wait, why is this leaf cracking again? Ugh, the third one! The meat filling is too wet, squeezed out of the cracks like mud, slimy, nails are pinched in, and it is still slippery after washing several times. The tomato sauce was gurgling in the pot, and suddenly there was a burning smell - the bottom was pasty! In a hurry, I want to give up, really, I want to throw my apron home and eat bread!
Just as I was worried about a big cracked hole, Grandma Marta came in. She didn't speak, just smiled and took the fork, gently inserted it into the root of the vegetable leaf, and turned around. "Loosen up, child, don't force it." She taught me to add rice to the meat filling to absorb water, don't be greedy, simmer over low heat, don't turn it over! "Hands should be light, and hearts should be hot." At that moment, I suddenly remembered how my grandmother taught me to make grape leaf rice, with such eyes and gestures. It turns out that when grandmothers all over the world teach them to cook, their souls are connected!
My grandmother said that cabbage rolls are like wrapping gifts, your hands should be light, your heart should be hot, it doesn't matter if it breaks, ketchup will forgive everything!
Finally! The first complete Golabki was born! Round, like a little fat man! I was just about to cheer – wait, the doorbell is ringing! It was the young man upstairs who always borrowed vinegar, "I heard you are cooking Polish food?" Can I taste it? "Come in, come in! Just missing a sample! "When I come back, the vegetable leaves are cold, but my heart is hot! Keep rolling! The second, the third...... It's getting more and more convenient!
Come, listen to me, here's a little secret, I'll list it for you, just like my grandmother told me:
- Tips to prevent leaf breakage: Whole cabbage is boiled in boiling water, do not peel it piece by piece, let the leaves fall off naturally. Use a fork or the tip of a knife to gently cut the thickest tendon at the base of the leaf, do not tear it hard. When rolling, it's like holding a baby, be gentle, don't stuff the meat filling too much, and leave some space for the rice to expand.
- The key to seasoning the meat filling: be sure to add cooked rice! This is a water-absorbing artifact that can also make the taste soft and glutinous. The onion should be fried until golden brown and transparent, remove the fishy smell and increase the aroma, don't be lazy to use raw. Salt and black pepper should be enough, add a little garlic powder, oh my God, the taste is instantly sublimated!
And this, Grandma Marta taught me the secret of blanching, it's simply amazing, look at this comparison:
| Blanching time | Leaf state | Difficulty in rolling | Prediction of results |
|---|---|---|---|
| 2-3 minutes | Stiff, dark green in color | Hell level | A roll cracked, the meat filling was exposed, and he collapsed and cried |
| 5-6 minutes | Soft and translucent, tough | Simple mode | Wrap with ease, perfect shape, and burst with confidence |
| 8 minutes or more | Soft and rotten as mud, it will break when touched | Mission Impossible | It turns into cabbage soup and can only be eaten with a spoon |
See? My child, time is magic! One more minute and one minute less, the ending is completely different!
Now, the pot is bubbling, and the golden soup is wrapped in plump cabbage rolls, and the aroma goes straight to the nose! Oh my God, this smells so good! Tomatoes should be ripe enough to have a strong flavor, and olive oil should be added a little more so that it is fragrant! Grandma Marta took a bite of the semi-finished product, her eyes narrowed into a slit: "Just like my mother did!" At that moment, cheers erupted in the kitchen! Everyone sat around, the sound of plates touching plates, the sound of forks scraping the bottom of plates, and the ridicule of fighting for the last tasting spot! "That's mine!" "Obviously I saw it first!" Hahaha!
The language of the food does not need to be translated, really. If you do it with your heart, strangers can become family. We chatted, laughed and made noise, and the sun in Puglia seemed to shine into this Eastern European-style kitchen.
Remember, if you don't put enough olive oil, the taste will be reduced by half.
I picked up the last golabki, Grandma Marta said she wanted more sauce, I went to scrape it in the pan, the bottom of the pot was pasty, but the most fragrant scraped out, stuck to the spoon, tick......