Polish-Style Gołąbki

Instructions

1. Prepare the cabbage by fermenting whole cabbage leaves in a 2% salt brine for 6-9 days.
2. Cook the rice according to the package instructions. Let it cool.
3. Heat a skillet over medium-high heat. Add the ground pork and cook until browned, breaking it up with a spoon as it cooks.
4. Add the chopped onion to the skillet and cook until softened.
5. Add the cooked rice, salt, black pepper, tomato paste, and caraway seeds to the skillet. Mix well.
6. Add the tomato sauce to the skillet and stir to combine.
7. To assemble the gołąbki, lay a fermented cabbage leaf flat and place a tablespoon of the pork and rice mixture in the center of the leaf.
8. Fold the stem end of the leaf over the filling, then fold in the sides and roll the leaf into a neat package.
9. Repeat with the remaining cabbage leaves and filling.
10. In a large saucepan, combine the water and breadcrumbs. Bring to a simmer over medium heat.
11. Add the gołąbki to the saucepan and simmer, covered, for 20-25 minutes, or until the cabbage leaves are tender.
12. Serve the gołąbki hot, garnished with chopped fresh parsley or dill, if desired.