Old Polish cabbage rolls with mushroom sauce - Złoty Garniec Inn - Silesian Tastes

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt reduces calories while maintaining creaminess

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground pork

Ground turkey is leaner, while ground pork is often cheaper.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is often less expensive and has a neutral flavor.

mushrooms

🥗Healthier: shiitake mushrooms

💰Cheaper: button mushrooms

Button mushrooms are more affordable and widely available.

Bring a large pot of salted water to a boil.

Remove the core from the cabbage and carefully peel off the leaves.

Blanch the cabbage leaves in boiling water for 2-3 minutes until softened; drain and set aside.

In a skillet, heat olive oil over medium heat and sauté chopped onion and garlic until translucent.

Add ground beef to the skillet and cook until browned; drain excess fat.

Stir in cooked rice, salt, black pepper, and paprika; mix well and remove from heat.

Place a spoonful of the beef mixture onto each cabbage leaf and roll tightly, tucking in the sides.

Arrange the rolls seam-side down in a baking dish and pour tomato sauce over them.

Add beef broth and bay leaves to the dish; cover with foil.

Bake in a preheated oven at 350°F for 45 minutes.

While baking, prepare the mushroom sauce by sautéing sliced mushrooms in olive oil until golden brown.

Stir in sour cream, salt, and pepper to the mushrooms and cook until heated through.

Serve cabbage rolls topped with mushroom sauce and garnish with parsley.

Cooking Techniques

Spice Level:

Allergens