Gołąbki with Mushroom Sauce Recipe

If you have a craving for comfort food that wraps you in warmth and tradition, then this Gołąbki with Mushroom Sauce Recipe is your new best friend in the kitchen. These tender cabbage rolls filled with a savory mix of ground beef, pork, and rice come together beautifully with a luscious mushroom sauce that’s rich, creamy, and deeply satisfying. It’s a classic Polish dish with a hearty, earthy twist that brings a rustic charm to your table and makes every bite feel like a cozy hug from an old friend.

Ingredients You’ll Need

This Gołąbki with Mushroom Sauce Recipe uses straightforward ingredients that are easy to find but essential for creating those perfect layers of taste, texture, and color. Each element plays a vital role; from the earthy mushrooms in the sauce to the delicate cabbage leaves that hold it all together, it’s a celebration of simple but powerful flavors.

• 1 lb ground beef: Provides a juicy, meaty base that’s hearty yet tender when cooked inside the cabbage rolls.
• 1/2 lb ground pork: Adds richness and a lovely fat content that keeps the filling moist and flavorful.
• 1 cup cooked rice: Gives structure and a mild texture that blends perfectly with the meat for a comforting bite.
• 1 large onion, finely chopped: Brings sweetness and depth when sautéed, enhancing the filling’s savory notes.
• 2 cloves garlic, minced: Adds a hint of aromatic kick that elevates the overall taste.
• 1 egg: Acts as a binder to hold the filling ingredients firmly together.
• Salt and pepper to taste: Simply essential, they balance and highlight every flavor in the dish.
• 1 large white or Savoy cabbage: Its leaves are perfect for wrapping the filling, cooking tender but still sturdy enough to hold everything.
• 1 oz dried mushrooms: Contribute a concentrated umami punch after rehydration and chopping.
• 8 oz fresh mushrooms, sliced: Provide texture and a lighter mushroom flavor for the sauce.
• 2 tablespoons butter: Used to sauté mushrooms and make the roux rich and silky.
• 2 tablespoons flour: Forms the base for thickening the mushroom sauce smoothly without lumps.
• 1 mushroom stock cube (or chicken stock cube): Lends a flavorful broth foundation for the sauce.
• 1 cup sour cream: Brings creaminess and a slight tang that beautifully balances the earthiness of the mushrooms.

How to Make Gołąbki with Mushroom Sauce Recipe

Step 1: Prepare the Cabbage

Start by bringing a large pot of water to a boil. Core the cabbage and carefully submerge the whole head into the boiling water. Blanch it for 2 to 3 minutes until the outer leaves soften and become pliable. Gently peel these softened leaves off one by one and set them aside to cool. These leaves will become the delicate wrappers for your meat and rice filling.

Step 2: Make the Filling

In a roomy bowl, combine the ground beef and pork with the cooked rice. Add the finely chopped onion and minced garlic, then crack in the egg. Season liberally with salt and pepper, then mix everything thoroughly until well incorporated. This mixture forms the soul of your Gołąbki, so make sure the ingredients blend evenly for juicy, flavorful rolls.

Step 3: Prepare the Mushroom Sauce

Rehydrate the dried mushrooms by soaking them in hot water for about 15 minutes, then chop them finely. In a skillet, melt butter over medium heat and sauté the fresh mushrooms until golden brown and tender. Stir in the flour to create a roux, cooking it for about a minute to eliminate any raw flour taste. Slowly add water while whisking continuously to avoid lumps, then crumble in the mushroom stock cube. Stir in the chopped dried mushrooms and sour cream, seasoning with salt and pepper. Let the sauce simmer gently until it thickens into a velvety, rich coating for your Gołąbki.

Step 4: Assemble the Rolls

Place a generous 2-tablespoon scoop of the meat mixture onto the center of each cabbage leaf. Fold in the sides and roll the leaf up tightly around the filling, creating neat little parcels. Arrange these rolls seam-side down in a large casserole or baking dish. This step is where all your prep shines by shaping the final stars of the meal.

Step 5: Cook the Gołąbki

Pour your luscious mushroom sauce over the assembled cabbage rolls, making sure each one gets coated. Cover the dish with foil and bake in a preheated oven at 350°F (175°C) for an hour and a half. The long cooking time ensures the meat is perfectly cooked through and the cabbage becomes tender without falling apart.

Step 6: Serve and Enjoy

Once baked, serve the Gołąbki hot, spooning extra mushroom sauce on top. This final touch adds moistness and flavor with every bite, making the whole experience deeply satisfying and comforting.

How to Serve Gołąbki with Mushroom Sauce Recipe

Garnishes

A sprinkle of fresh chopped parsley or dill adds a fresh, bright note that cuts through the richness beautifully. For an extra touch, a dollop of sour cream on each serving invites creaminess and tang that complements the mushroom sauce perfectly.

Side Dishes

Classic mashed potatoes or crusty homemade bread work wonders alongside these rolls. Both options are perfect for soaking up the luscious mushroom sauce and balancing the hearty meat filling with soft, complementary textures.

Creative Ways to Present

Try stacking the rolled Gołąbki on a rustic wooden platter for family-style sharing or serve individually on plates with a drizzle of sauce artistically swirled around. You might also consider pairing it with a fresh, crisp sauerkraut salad to introduce a delightful contrast of flavors and textures.

Make Ahead and Storage

Storing Leftovers

Store any leftovers in an airtight container in the refrigerator. The flavors meld nicely overnight, often tasting even better the next day. Leftovers keep well for up to 3 to 4 days, making them perfect for quick reheat meals.

Freezing

Gołąbki freeze beautifully before or after baking. Arrange the rolls in a freezer-safe dish, cover tightly with plastic wrap and foil, and freeze for up to 3 months. When ready to eat, thaw overnight in the fridge before reheating to maintain their texture and flavor.

Reheating

Reheat your Gołąbki in the oven at 350°F (175°C) covered with foil until warmed through, about 20-30 minutes. Avoid microwaving if possible, as slow, gentle reheating keeps the cabbage leaves tender and the filling juicy without drying out the sauce.

FAQs

Can I use different types of meat in this Gołąbki with Mushroom Sauce Recipe?

Absolutely! While ground beef and pork are traditional and provide great flavor and texture, you can substitute or add ground turkey or chicken for a leaner option. Just keep in mind these meats are leaner and may need extra moisture, like a splash of broth or an additional egg.

What if I can’t find Savoy cabbage?

White cabbage works just as well and is the more common choice in many households. The key is to soften the leaves by blanching so they are pliable enough to roll without tearing.

Can I make the mushroom sauce without sour cream?

Yes! If you prefer a dairy-free or lower-fat version, you can substitute sour cream with plain yogurt or even coconut cream for a different but still delicious twist on the sauce.

How do I prevent the cabbage leaves from tearing?

Blanching the whole cabbage head in boiling water for a few minutes softens the leaves so they can bend easily. Removing them carefully with tongs and cooling them before rolling helps keep them intact. Also, avoid overfilling the rolls to reduce stress on the leaves.

Is Gołąbki with Mushroom Sauce Recipe hard to prepare for beginners?

Not at all! The recipe is straightforward and allows for taking your time with each step. With simple ingredients and clear instructions, even novice cooks can achieve impressive, delicious results with plenty of practice.

Final Thoughts

There’s something truly heartwarming about making Gołąbki with Mushroom Sauce Recipe from scratch. This dish wraps tradition, flavor, and love into each tender leaf, making it a perfect comfort food for any occasion. I encourage you to try it soon—you might just find yourselves coming back to this recipe again and again for family dinners or cozy evenings in.

Print