Polish Cabbage Rolls (Print Version)
# Ingredients:
→ For the Filling
01 -
1 lb ground beef
02 -
1/2 lb ground pork
03 -
1 cup cooked rice
04 -
1 large onion, finely chopped
05 -
2 cloves garlic, minced
06 -
1 egg
07 -
Salt and pepper to taste
→ For the Cabbage Rolls
08 -
1 large white or Savoy cabbage
09 -
1 oz dried mushrooms
10 -
8 oz fresh mushrooms, sliced
11 -
2 tablespoons butter
12 -
2 tablespoons flour
13 -
1 mushroom stock cube (or chicken stock cube)
14 -
1 cup sour cream
15 -
Salt and pepper to taste
# Instructions:
01 -
Bring a large pot of water to a boil. Remove the core from the cabbage and place the whole cabbage in the pot. Blanch for 2-3 minutes, then carefully remove the outer leaves as they soften. Set them aside to cool.
02 -
In a large bowl, mix the ground beef, pork, rice, onion, garlic, and egg. Season with salt and pepper, then combine everything well.
03 -
Soak the dried mushrooms in hot water for about 15 minutes to soften, then chop them finely. In a skillet, melt the butter over medium heat, add the fresh mushrooms, and sauté until golden. Stir in the flour and cook for about 1 minute to make a roux. Slowly add water while stirring to avoid lumps. Add the mushroom stock cube, chopped dried mushrooms, and sour cream. Season with salt and pepper, and let simmer until thickened.
04 -
Place about 2 tablespoons of the meat mixture on each cabbage leaf, fold in the sides, and roll up tightly. Place the rolls seam-side down in a large casserole dish.
05 -
Pour the mushroom sauce over the cabbage rolls in the dish. Cover with foil and bake in the oven at 350°F (175°C) for about 1 hour and 30 minutes, until the rolls are cooked through and tender.
06 -
Serve the Gołąbki hot with a generous spoonful of mushroom sauce on top. Enjoy with mashed potatoes or crusty bread on the side.
# Notes:
01 -
Can be made a day in advance and refrigerated
02 -
Double-dip the filling in the cabbage leaf for a sturdier roll
03 -
Uncooked rice can be used with additional cooking time and liquid