Polish Gołąbki with Mushrooms (Gołąbki z Grzybami)
Ingredients
Cabbage
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1 large green cabbage
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Salt for boiling water
Filling
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1 cup dry rice (or barley, very traditional)
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2 tbsp butter or oil
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1 large onion, finely chopped
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10 oz mushrooms (button, cremini, or wild), finely chopped
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1 tsp salt
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½ tsp black pepper
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Optional: marjoram or dill (very Polish)
Sauce (choose one)
Classic tomato
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2 cups tomato passata or crushed tomatoes
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1 cup vegetable broth
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Salt, pepper, pinch of sugar
Creamy mushroom
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1½ cups mushroom broth
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½ cup sour cream
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1 tbsp flour or cornstarch
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Extra sautéed mushrooms (optional)
Instructions
1) Prep the cabbage
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Remove the core.
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Boil whole cabbage in salted water, peeling off leaves as they soften.
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Trim thick veins so leaves roll easily.
2) Cook the rice
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Cook rice until just tender (not mushy). Cool slightly.
3) Make the filling
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Sauté onion in butter until soft.
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Add mushrooms and cook until moisture evaporates and they brown a bit.
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Stir in rice, salt, pepper, and marjoram/dill. Taste and adjust.
4) Roll the gołąbki
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Place filling near the base of each leaf.
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Fold sides in, roll tightly like a burrito.
5) Assemble
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Line pot or baking dish with extra cabbage leaves.
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Nestle rolls seam-side down.
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Pour sauce over top.
6) Cook
Stovetop:
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Simmer gently, covered, 45–60 minutes.
Oven:
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Cover with foil.
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350°F / 175°C, 60–75 minutes.
7) Serve
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With mashed potatoes, rye bread, or just a spoon and no shame.
Polish pro tips
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Barley instead of rice = extra old-school.
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A splash of sauerkraut juice in the sauce adds depth.
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These taste even better the next day.
Want a Christmas Eve (Wigilia) version, wild mushroom upgrade, or Instant Pot shortcut?