One of the other Polish dishes I had regularly growing up was Golomki, which is cabbage leaves stuffed with a mixture of rice and ground beef covered in tomato sauce and baked. Since I need to eat low-cholesterol, I came up with this twist on the dish. I could have just substituted not-meat crumbles for the ground beef, but I wanted something a bit more flavorful.
- 1 head cabbage
- 1/2 C Rice (Jasmine), cooked
- 1/2 C Chana Dal, cooked
- 1 medium onion, chopped
- 1 large red bell pepper, chopped
- 2 cloves garlic
- 2 T curry powder
- 2 T olive oil
- 1 t fish sauce
- Salt
- Toothpicks
Parboil cabbage head in salted boiling water for about 10 minutes. Separate leaves as soon as cool to the touch, set aside and drain. Take the leave parts that disintegrated or are otherwise not suitable for stuffing and chop up coarsely.
Cook the 1/2 C rice per the directions, set aside.
Cook the 1/2 C Chana Dal with extra water (about 1 1/2 C) until tender, about 15 minutes or so. Leave simmering until needed.
Take large pan, like cheap wok, and heat up olive oil. Saute onions and garlic until translucent. Add curry powder and bloom. Add chopped up cabbage and red bell pepper. Cook to drive out water, about 5 minutes.
Add the fish sauce, Chana Dal and water (the Dal was cooked in) to the mixture. Simmer for about 5 more minutes. Add rice, mix well and remove from heat.
For each leaf, lay it out on a plate or chopping board, spoon in enough mixture to fill and roll up leaf. Close with single toothpick.
Steam to reheat and serve.