Cabbage Rolls Polish Style in Mushroom Gravy / Gołąbki w Sosie Grzybowym

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt reduces calories while maintaining creaminess

Cut out bad leaves from the cabbage and remove the core.

Blanch the cabbage in boiling water for about 2 minutes on each side until the leaves are limp.

Soak dried forest mushrooms overnight, then cook them in water for about half an hour until tender.

Add 3 washed and diced Champion mushrooms to the pot and cook until tender.

Add a pinch of salt, a small chopped onion, and a pinch of white ground pepper to the mushrooms; simmer over low heat for about 20 minutes.

Thicken the sauce with a mixture of 1 teaspoon cornstarch and a little water, bringing it to a boil.

Add a little half and half to the sauce to make it creamy and lighter.

In a large bowl, mix 500 g of ground beef with 4 cups of rice and 4 large shredded Champion mushrooms.

Add 1.5 large browned yellow onions, half a teaspoon of black ground pepper, and vegetable seasoning or salt; mix thoroughly.

Line the bottom of the baking pan with blanched cabbage leaves.

Place the meat filling in the cabbage leaves, roll them tightly, and place seam-side down in the pan.

Cover the rolls with more cabbage leaves, add 4 tablespoons of butter, and pour some mushroom sauce and water on top.

Cover the pan and bake at 350°F for 2 to 2.5 hours, checking for doneness.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens