[{"data":1,"prerenderedAt":1899},["ShallowReactive",2],{"category-counts":3,"recipe-golabki":9,"related-golabki":142,"collections-recipes":177},{"salads":4,"soups":5,"breakfasts":6,"mains":7,"cuisine-ukrainian":8},21,12,11,19,28,{"id":10,"title":11,"body":12,"category":23,"cuisine":24,"description":25,"extension":26,"heroImage":27,"ingredients":32,"meta":104,"navigation":31,"path":105,"pinImage":106,"prepTime":108,"publishedAt":109,"reviewedBy":110,"seo":111,"seoTitle":112,"servings":113,"stem":114,"steps":115,"tags":132,"tips":136,"totalTime":140,"updatedAt":110,"__hash__":141},"recipes\u002Fgolabki.md","Gołąbki, które się nie rozpadają: ryż na pół ugotowany i ciasne zwijanie",{"type":13,"value":14,"toc":19},"minimark",[15],[16,17,18],"p",{},"Ryż gotujemy tylko do połowy, dlatego dochodzi dopiero w gołąbkach, wchłania sok z mięsa i nie zamienia się w papkę. Liście zdejmujemy stopniowo z całej sparzonej główki, a dno garnka wykładamy resztkami kapusty, żeby gołąbki się nie przypaliły. Sos z passaty zagęszczamy na końcu śmietaną zahartowaną gorącym sosem, więc się nie zważy.",{"title":20,"searchDepth":21,"depth":21,"links":22},"",2,[],"mains","polish","Tradycyjne gołąbki z mięsem mielonym i ryżem, duszone w sosie pomidorowym z passaty i śmietany. 18 sztuk na 6 porcji, gotowe w około 2 godziny i 20 minut.","md",{"src":28,"source":29,"license":30,"ai":31},"\u002Fimages\u002Fpl\u002Fgolabki\u002Fhero.webp","AI, fal.ai fal-ai\u002Fnano-banana-2","AI-generated for this site; commercial use under the provider terms",true,[33,37,42,45,50,54,58,62,66,71,75,78,81,84,88,91,94,97,100],{"id":34,"name":35,"amount":21,"unit":36},"white-cabbage","kapusta biała (1 duża główka, ok. 2 kg)","kg",{"id":38,"name":39,"amount":40,"unit":41},"water","woda do sparzenia kapusty",4,"l",{"id":43,"name":44},"salt","sól",{"id":46,"name":47,"amount":48,"unit":49},"rice","ryż biały długoziarnisty",120,"g",{"id":38,"name":51,"amount":52,"unit":53},"woda do ryżu",250,"ml",{"id":55,"name":56,"amount":21,"unit":57},"sunflower-oil","olej słonecznikowy rafinowany","łyżki",{"id":59,"name":60,"amount":61,"unit":49},"onion","cebula",150,{"id":63,"name":64,"amount":65,"unit":49},"mixed-minced-meat","mięso mielone wieprzowo-wołowe",700,{"id":67,"name":68,"amount":69,"unit":70},"egg","jajko",1,"szt.",{"id":72,"name":73,"amount":69,"unit":74},"marjoram","majeranek suszony","łyżeczka",{"id":76,"name":77},"black-pepper","pieprz czarny mielony",{"id":79,"name":80,"amount":21,"unit":70},"bay-leaf","liście laurowe",{"id":82,"name":83,"amount":40,"unit":70},"allspice","ziele angielskie",{"id":85,"name":86,"amount":87,"unit":53},"broth","bulion drobiowy lub warzywny",500,{"id":89,"name":90,"amount":87,"unit":53},"tomato-passata","passata pomidorowa",{"id":92,"name":93,"amount":21,"unit":57},"tomato-paste","koncentrat pomidorowy 30%",{"id":95,"name":96,"amount":69,"unit":74},"sugar","cukier",{"id":98,"name":99,"amount":61,"unit":49},"sour-cream","śmietana 18%",{"id":101,"name":102,"amount":69,"unit":103},"wheat-flour","mąka pszenna","łyżka",{},"\u002Fgolabki",{"src":107,"source":29,"license":30,"ai":31},"\u002Fimages\u002Fpl\u002Fgolabki\u002Fpin.webp","PT50M","2026-10-09",null,{"title":11,"description":25},"Gołąbki w sosie pomidorowym — tradycyjny przepis",6,"golabki",[116,118,120,122,124,126,128,130],{"text":117},"Ostrym nożem wytnij głąb kapusty stożkiem na głębokość ok. 5 cm. 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Wyrabiaj ręką 2–3 minuty, aż farsz będzie jednolity i zwarty. Podziel go na 18 równych porcji po ok. 70 g.",{"text":123},"Połóż liść nerwem do dołu, porcję farszu uformuj w wałek i ułóż przy nasadzie liścia. Zawiń nasadę na farsz, złóż oba boki do środka i zwiń ciasno w rulon aż do końca liścia. Tak samo przygotuj pozostałe gołąbki.",{"text":125},"Dno szerokiego garnka o pojemności co najmniej 5 l wyłóż zachowanymi liśćmi kapusty w 1–2 warstwach. Układaj gołąbki ciasno jeden przy drugim, łączeniem do dołu, w 2 warstwach; między warstwy włóż liście laurowe i ziele angielskie.",{"text":127},"W misce wymieszaj bulion, passatę, koncentrat pomidorowy i cukier, lekko posól i wlej do garnka; płyn powinien prawie przykryć gołąbki. Przykryj, zagotuj na średnim ogniu, potem zmniejsz ogień tak, żeby sos ledwo bulgotał, i duś 60–70 minut. Przekrój jednego gołąbka: mięso ma być szare bez różowych miejsc, sok przezroczysty, a ryż miękki; w środku powinno być co najmniej 75 °C.",{"text":129},"Łyżką cedzakową ostrożnie przełóż gołąbki na półmisek i wyjmij liście laurowe oraz ziele. Śmietanę rozmieszaj w miseczce z mąką na gładko, dodaj 4–5 łyżek gorącego sosu, wymieszaj i dopiero wtedy wlej do garnka. Gotuj sos 2–3 minuty na małym ogniu, ciągle mieszając, aż lekko zgęstnieje; dopraw solą i pieprzem do smaku.",{"text":131},"Włóż gołąbki z powrotem do sosu, przykryj i zostaw na 10 minut poza ogniem. 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