GOLABKI - POLISH STUFFED CABBAGE

Steps:

• Boil cabbage long enough that leaves separate without tearing.
• Select 10 to 12 of the largest leaves and trim off midribs so leaves become easy to roll.
• Soak bread in water and squeeze out.
• Combine with meat and mix thouroughly.
• Cook onion in butter until golden.
• Add with egg and salt and pepper to meat mixture.
• Divide into as many portions as there are cabbage leaves and spread evenly on leaves.
• Roll firmly, tucking edges so stuffing will not escape and secure with cotton thread, if desired.
• If there are not enough large leaves, use 2 small leaves.
• Slice some of the remaining cabbage and place in the bottom of a large pot.
• Arrange cabbage rolls tightly on top and add broth.
• Bring to a boil, cover and simmer over low heat for about 30 minutes.
• Arrange on hot platter, pour sauce over top and serve with hot boiled potatoes.
• Sauce: Make a roux with the flour and butter.
• Add tomato paste and broth from the stuffed cabbage and stir until smooth and bubbly.
• Add salt, pepper, sugar and paprika to taste and simmer for about 5 minutes.