Gołąbki with Mushroom Sauce (Print Version)
# Ingredients:
→ For the Cabbage Rolls
01 -
1 large head of white cabbage
02 -
1 pound (450g) ground beef
03 -
1/2 pound (225g) ground pork
04 -
1 cup uncooked rice
05 -
1 large onion, finely chopped
06 -
2 cloves garlic, minced
07 -
1 egg
08 -
1 teaspoon salt
09 -
1/2 teaspoon black pepper
10 -
1 tablespoon dried marjoram (optional, but traditional)
→ For the Mushroom Sauce
11 -
1 ounce (30g) dried porcini mushrooms
12 -
8 ounces (225g) fresh mushrooms, sliced
13 -
2 tablespoons butter
14 -
2 tablespoons flour
15 -
1 onion, finely chopped
16 -
2 cups mushroom soaking liquid plus chicken or vegetable broth
17 -
1/2 cup sour cream
18 -
Salt and pepper to taste
# Instructions:
01 -
Bring a large pot of water to a boil. Remove the core from the cabbage by cutting around the stem. Submerge the whole cabbage in boiling water and peel off the leaves as they soften (about 2-3 minutes per layer). Drain and set aside.
02 -
Prepare the rice by cooking it until it's about 75% done. This will prevent it from turning mushy during final preparation. Allow the rice to cool completely.
03 -
Combine the ground beef, pork, cooled rice, onion, garlic, egg, salt, pepper, and optional marjoram in a large mixing bowl. Mix gently by hand until evenly incorporated.
04 -
Lay out a cabbage leaf. Cut out any thick ribs to make folding easier. Place about 2-3 tablespoons of filling on the end of the leaf nearest the stem. Fold the sides over the filling, then roll tightly from stem to tip. Place seam-side down in a baking dish.
05 -
Soak the dried mushrooms in 2 cups of hot water for 30 minutes. Save the soaking liquid, strain to remove grit, and chop the mushrooms. In a saucepan, melt the butter over medium heat. Sauté the onion until soft, then add fresh and dried mushrooms. Cook until browned, about 8-10 minutes. Sprinkle flour over the mushrooms, stir well, and cook for 2 minutes. Gradually add the mushroom liquid and broth while whisking. Simmer for 5 minutes. Remove from heat and stir in the sour cream. Season with salt and pepper.
06 -
Pour the sauce evenly over the cabbage rolls. Cover the baking dish tightly with a lid or foil. Bake in a preheated oven at 350°F (175°C) for 1 hour and 30 minutes, or until the cabbage is tender and the filling is cooked through.
# Notes:
01 -
Partially cooking the rice ensures it does not absorb excess liquid during baking.
02 -
Refrigerating for 24 hours enhances the dish flavor as the ingredients meld together.
03 -
Consider cooking excess cabbage leaves and layering them over the rolls for extra protection while baking.