Classic Gołąbki (Stuffed Cabbage Rolls)

Instructions

1. Remove and discard the tough outer cabbage leaves, then cut out the core.
2. Bring a large pot of water to a boil. Add a pinch of salt and sugar, place the cabbage core-side down, and blanch for 2-3 minutes until the leaves loosen easily. Cook a few minutes more if needed.
3. Peel off the leaves and set aside the 10 best large, unbroken leaves. Trim the thick center vein from each leaf.
4. Heat the oil in a pan. Cook the onion until golden, add the garlic, and cook for 1-2 minutes more. Let the mixture cool.
5. In a large bowl, combine the Beyond mince, cooked rice, marjoram, and cooled onion-garlic mixture. Season with salt and ground black pepper, then mix well.
6. Place a few tablespoons of filling in the center of each cabbage leaf. Fold the sides inward and roll tightly. Repeat to make about 10 rolls.
7. Line the bottom of a large pot with extra blanched cabbage leaves. Arrange the rolls in layers and cover with the remaining leaves.
8. Pour in 1 litre of vegetable stock, cover, and simmer on medium heat for 40-50 minutes until the cabbage is tender.
9. For the tomato sauce, melt the butter in a saucepan. Add the flour and whisk to form a roux, then cook until lightly golden.
10. Gradually whisk in 250 ml of the cabbage cooking stock. Bring to a boil, then lower the heat.
11. Add the passata and tomato paste. Bring back to a boil, then simmer gently.
12. Season with salt and ground black pepper. Add a pinch of sugar if the sauce tastes too acidic.
13. Cook until the sauce reaches your preferred thickness.
14. Plate the hot gołąbki and spoon tomato sauce over the top (or serve it on the side). Garnish with chopped dill or parsley if desired.

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