Gołąbki with coconut cream mushroom sauce

ground meat

🥗Healthier: lean turkey

💰Cheaper: ground chicken

Turkey is lower in fat, while chicken is often more affordable.

rice

🥗Healthier: quinoa

💰Cheaper: barley

Quinoa is a protein-rich alternative, while barley is budget-friendly.

tomato sauce

🥗Healthier: homemade tomato puree

💰Cheaper: canned tomatoes

Homemade puree avoids preservatives, while canned tomatoes are cost-effective.

caraway seeds

🥗Healthier: fennel seeds

💰Cheaper: cumin

Fennel offers a similar flavor profile, while cumin is widely available.

Core the cabbage by cutting around the core at the base in a cone shape and remove it.

Place the whole cabbage in a large pot of boiling water for 8 to 10 minutes.

As the outer leaves soften at around 4 to 6 minutes, peel each layer off gently with tongs, ensuring the leaf is tender before removing.

Place the tender cabbage leaves over absorbent kitchen paper or a large colander.

Trim away the thick mid rib from each cabbage leaf to make them thinner and more flexible.

Heat 3 tablespoons of olive oil in a skillet over medium heat and add the chopped onion, sautéing until soft.

Add 5 large cloves of chopped garlic and sauté for another minute.

Add 500 g of minced beef and stir briskly to break up lumps, cooking until all liquids are absorbed.

Season the beef with 1 teaspoon of black pepper powder, 1 teaspoon of salt, and 4 teaspoons of dried marjoram, stirring through.

Add in the cooked rice (3/4 cup raw long grain rice cooked) and stir until heated through, then allow to cool.

Once cooled, add 2 eggs and 2 tablespoons of freshly chopped parsley, stirring thoroughly before setting the filling aside.

Stuff each prepared cabbage leaf with about 2 spoons of filling, rolling tightly from the stem end up and folding in the sides like a small burrito.

Place the cabbage rolls seam-side down in a large ovenproof casserole, securing with toothpicks if desired.

Preheat the oven to 190° C.

Place a thin layer of extra cabbage leaves over the bottom of the casserole.

In a shallow frying pan or saucepan, heat 2 tablespoons of olive oil and 1 tablespoon of butter.

Add 1 and 1/4 cups of sliced mushrooms and sauté until golden and soft, about 4 minutes.

Stir in 1/4 cup of plain flour and cook for about a minute to form a roux, adding extra olive oil if too dry.

Add 1 vegetable stock cube, mashing it into the roux.

Pour in 2 cups of cabbage broth and stir to make it smooth without lumps, allowing it to thicken.

Once smooth, add in the remaining 1/3 cup of reserved stock and bring to a simmer.

Stir in 200 mls of coconut cream until mixed through to an even consistency.

Add the remaining 1/4 cup of stock, then season with 1/2 teaspoon garlic powder, 1/2 teaspoon black pepper powder, 1/2 teaspoon salt, 2 tablespoons of freshly chopped dill, and 1 tablespoon of lemon juice, stirring through before removing from heat.

Pour the creamy sauce over the prepared cabbage rolls.

Bake in the preheated oven for 45 minutes until bubbly and slightly golden on top.

Rest the cabbage rolls for about 5 minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary