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Gołąbki with Mushroom Sauce Recipe

Gołąbki with Mushroom Sauce Recipe
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★★★★★

4.8 from 28 reviews

Traditional Polish Gołąbki (cabbage rolls) filled with a hearty mixture of ground beef, pork, rice, and aromatic onions, served with a rich and creamy mushroom sauce made from fresh and dried mushrooms. This comforting dish is baked to tender perfection and makes a satisfying meal perfect for family dinners.

Ingredients

Scale

Filling

  • 1 lb ground beef
  • 1/2 lb ground pork
  • 1 cup cooked rice
  • 1 large onion, finely chopped
  • 2 cloves garlic, minced
  • 1 egg
  • Salt and pepper to taste

Cabbage

  • 1 large white or Savoy cabbage

Mushroom Sauce

  • 1 oz dried mushrooms
  • 8 oz fresh mushrooms, sliced
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 1 mushroom stock cube (or chicken stock cube)
  • 1 cup sour cream
  • Salt and pepper to taste

Instructions

  1. Prepare the Cabbage: Bring a large pot of water to a boil. Remove the core from the cabbage and place the whole cabbage into the boiling water. Blanch for 2-3 minutes until the outer leaves are softened enough to peel off easily. Carefully remove these outer leaves and set them aside to cool.
  2. Make the Filling: In a large mixing bowl, combine the ground beef, ground pork, cooked rice, finely chopped onion, minced garlic, and egg. Season the mixture generously with salt and pepper. Mix everything thoroughly until well combined.
  3. Prepare the Mushroom Sauce: Soak the dried mushrooms in hot water for about 15 minutes to soften, then finely chop them. In a skillet over medium heat, melt butter and sauté the fresh sliced mushrooms until golden brown. Sprinkle the flour over the mushrooms and cook for about 1 minute to form a roux. Gradually add water while stirring constantly to prevent lumps. Add the mushroom stock cube and the chopped dried mushrooms. Stir in the sour cream, season with salt and pepper, then let the sauce simmer gently until it thickens.
  4. Assemble the Rolls: Lay out a cabbage leaf and place about 2 tablespoons of the meat mixture in the center. Fold in the sides of the leaf and roll it up tightly to enclose the filling. Repeat this process for all the leaves and filling. Arrange the rolls seam-side down in a large casserole dish.
  5. Cook the Gołąbki: Pour the prepared mushroom sauce evenly over the cabbage rolls in the dish. Cover the casserole with foil and bake in a preheated oven at 350°F (175°C) for about 1 hour and 30 minutes until the rolls are cooked through and tender.
  6. Serve: Serve the Gołąbki hot, topped with a generous spoonful of mushroom sauce. They pair beautifully with mashed potatoes or crusty bread for a complete meal.

Notes

  • Use Savoy cabbage if available for more pliable leaves that are easier to roll.
  • If fresh mushrooms are not available, substitute with 12 oz of canned mushrooms, drained.
  • For a milder flavor, replace pork with all beef, but the pork adds juiciness to the filling.
  • Leftovers store well and taste even better the next day after the flavors meld.
  • To speed up cabbage leaf preparation, peel leaves while cabbage is still warm but not scalding.

Nutrition

Keywords: Gołąbki, Polish cabbage rolls, mushroom sauce, meat stuffed cabbage, traditional Polish recipe

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