A traditional Polish dish tonight and one that Mr M had eaten before in Poland. The name means little pigeons. The dish is pigeon free but tasty nonetheless. I think the name is meant to reflect the way the cabbage leaves wrapped around the meat stuffing are a similar size and shape to a pigeon breast.
The dish is essentially a cabbage leaf with a minced meat stuffing baked in a sour cream and tomato sauce. Sauce aside its a similar concept to the Greek Dolmades (stuffed vine leaves) which are also delicious.
I blanched big savoy cabbage leaves for a few minutes and then set them aside. I cooked rice whilst frying the pork with onions. The pork was flavoured with coriander (fresh and ground), stock and seasoning. Pork and rice were combined to make the stuffing. A couple of heaped spoonfuls of mix went onto each leaf, which I then carefully rolled up and placed in a baking dish. Cream, lemon, a bay leaf and tomato puree were then heated in a pan, and then poured over the pigeons.
35 minutes of baking later and dinner was served. I really enjoyed the cabbage, tender meat and tangy sauce. Mr M thought it was very authentic and gave it 9 out of 10. Good times. We have guests tomorrow so Polish take away shall be had, but Saturday will see us attempt homemade Pierogi and possibly a pudding…
Phone seems to have eaten pictures, which is a shame as it was a cool meal visually, lots of colours, textural contrast and now there is no way to show how they looked like pigeons.