Gowombki have a long tradition in the Polish cuisine. Cabbage leaves are gently boiled in water. A delicious stuffing made of rice and pork is wrapped inside the leaves to make individual parcels. It takes years of practice to come up with the speed of wrapping up the cabbage leaves - my Mum has a PhD in this! Small parcels are then baked in the oven and served with tomato sauce for additional depth in flavour. 3 cabbage parcels per portion.
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