Golumpki

Cook time: 1 hour    Serves: 3-4    Difficulty: medium

 

This savoury, tangy and cruchy wrap of cabbage, rice and MATR is a take on a classic Central European dish of many names. We just call it delicious.

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Ingredients
  • 1 pack of MATR Mince
  • 200g Cooked rice
  • 1 savoy cabbage
  • 1 white onion
  • 2 cloves garlic
  • 1-2 cans crushed tomatoes
  • Dried oregano
  • Thyme
Method
  1. Bring a large pot of water to a boil and add a few tablespoons of salt.
  2. Cut the core out of the cabbage, discard, and cook the cabbage in the boiling water for 10 minutes. Remove and let it cool, cut side up.
  3. Dice onion and mince garlic.
  4. In a medium pot over medium heat, sweat the onions in a little olive oil and season them lightly with salt and pepper. Once translucent (about 2 min), add garlic and cook until fragrant (about 30 seconds). Add this to your cooked rice.
  5. In the same pot, cook your Matr over medium high heat with some olive oil. Season with salt and pepper while it cooks. Add to your bowl with the rice, onions, and garlic.
  6. In the same pot, add your crushed tomatoes, 1 tspn of dried oregano, and strip a few springs of thyme into the tomatoes. Cook over medium heat for 10 minutes. Season with salt and pepper and set aside to cool.
  7. Preheat your oven to 175C.
  8. Get a flat glass or ceramic baking dish. Set a cabbage leaf in front of you, with the rib of the leaf closest to you. Cut the base of the rib out with a knife. Soften the rest of the rib with the palm of your hand.
  9. Spoon some filling onto the center of the leaf. Compress it a bit. Fold the bottom of the leaf up, then the sides. Fold this over to seal, like a burrito or grape leaf.
  10. Put a small amount of tomato sauce on the bottom of the baking dish and then fill up the dish with your cabbage rolls. Add the remaining tomato sauce on top and then bake the dish in the oven for 60 minutes.