Rolling Perfect Gołąbki

Basia's Polish truffle gołąbki won praise from the judges for its rich filling and perfect rice-to-starch balance, though they cautioned that a humble peasant dish does not need a $150 truffle on top. 

Classic gołąbki start with a whole head of cabbage, cored at the base. Plunge the head into boiling water for 3 to 4 minutes, then peel off the softened outer leaves one by one, returning the head to the pot as needed. Trim the thick central rib flat so each leaf rolls smoothly without cracking. 

The traditional filling combines ground pork or beef with par-cooked rice, sauteed onion, garlic, salt, pepper, and marjoram. Spoon a heap near the stem end, tuck in the sides, and roll tightly like a burrito. Braise seam-side down in tomato or mushroom sauce for 90 minutes until tender.