Polish Stuffed Cabbage Rolls
pork shoulder, diced and chilled
basmati rice, cooked and chilled
large savoy cabbage leaves
vegetable or chicken stock
Step by step
Attach the Food Grinder Attachment to the stand mixer. Grind the pork shoulder on speed 4.
Fit the stand mixer with the Paddle Attachment. Mix the pork with the cooked rice, 1/2 teaspoon salt and 1/4 teaspoon pepper on speed 4. If you want to check the seasoning, make a small patty out of the meat mixture and fry in a small pan so you can taste it.
Blanch the cabbage leaves in a big pot of boiling water, until softened. If the leaves have a thick vein, reduce its thickness using a small knife.
Pat the leaves dry using kitchen towels. Divide the meat mixture into 6. Form them into oblong meatballs and wrap tightly into the cabbage leaves.
In a cooking pot, mix the stock with the tomato passata. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper and arrange the cabbage rolls tightly in the bottom of the pan. Bring to boil over medium heat, then cover and braise over low heat for about 45-60 minutes, until the cabbage is soft. Do not mix or move the cabbage rolls too much during the cooking process. If there is too much sauce, you can open the lid during the cooking process so some of the liquid can evaporate.
TIP: Garnish with chopped parsley or dill and serve with mashed potatoes.