Polish Buckwheat and Mushroom Cabbage Rolls {Gołąbki z Kaszą Gryczaną i z Grzybami}

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Polish Buckwheat and Mushroom Cabbage Rolls

{Gołąbki z Kaszą Gryczaną i z Grzybami}

Buckwheat and Mushroom Cabbage Rolls

Making cabbage rolls is not hard, it just takes a bit of time. For a successful cabbage rolls day, plan ahead, prep your ingredients, then just add family and friends and have fun with it. Invite the kids, make some memories to keep for years. Break it up with some music and drinks and you got yourself a party.

Boil and prep the cabbage ahead of time. Here I’m trimming off the stems to allow for the leaf to fold easier.

Buckwheat and Mushroom Cabbage Rolls

Once the filling is done, you are ready to roll.

Traditional cabbage rolls are made with a mixture of beef and pork and rice [my recipe here] but today I’m making a different, vegetarian version made with buckwheat and mushroom filling. Gołąbki z kaszą i z grzybami [goh-wow-bkee z kah-show ee z gshyh-gah-mee] are just as delicious as the meat ones and can be served on their own (with a piece of bread) or for a full meal with boiled potatoes. Best, if served with a mushroom or a tomato sauceIn my home growing up, mom would make the tomato sauce most of the time, unless wild mushrooms were in season. Tomato sauce, with its acidity will provide a bit of variety to the overall dish, mushroom will take the earthiness and deep flavor of buckwheat further. Both worth trying. 

Polish Buckwheat and Mushroom Cabbage Rolls {Gołąbki z Kaszą Gryczaną i z Grzybami}

  • Yields: 14-15 rolls
  • Prep Time: 60-90 min
  • Cook Time: 45 min

Ingredients

  • 1 large savoy cabbage*
  • Filling:
  • 1 1/2 cups / 250 g of uncooked buckwheat
  • 1 1/2 cup of diced onion (1/2 of a large onion)
  • 10 oz / 280 g of button mushrooms
  • 2 tbs of butter
  • 2 tsp of freshly ground pepper
  • 1 tsp of salt
  • 2 tbs of fresh thyme
  • 1 tsp of granulated onion
  • 1 clove of garlic or 1 tsp of garlic powder
  • 1 egg
  • Ingredients for sauce of your choice; links under recipe.

Instructions

  1. To make the filling cook buckwheat following instructions on the package with a teaspoon of salt. Once cooked drain and place in a mixing bowl.

  2. Dice onion, wash and slice mushrooms. In a medium sauté pan heat butter, add onion and mushrooms and a pinch of salt. Sauté until golden brown around the edges. Add to buckwheat. Season with pepper, thyme, salt, granulated onion and garlic. Add a whole egg. Mix well.

  3. Taste, add a bit more salt to taste.

  4. To prepare cabbage, remove cabbage core by inserting a small knife into the cabbage around the core. Some leaves may be loose.

  5. Place the head in a large pot, with water to cover about 75% of the heat, core down. Heat covered until water starts boiling. Carefully observe outer leaves and with tongs remove one by one when they become softened and pliable to the point that they don't break when lightly folded. You want a bit of crunch left in the leaf.

  6. Keep unfolding cabbage leaves and removing when soft all the way to the core. Set aside to cool enough to handle.

  7. With a sharp knife remove / shave off tough stems (see picture above).

  8. When ready to bake, preheat oven to 350°F / 180°C. I'm using an oblong 12 inch x 8 inch / 30 cm x 23 cm baking dish, but a square 9 inch x 9 inch / 22 cm x 22 cm will work also.

  9. To make rolls, place as much of the filling as you think you can fit onto a cabbage leaf (it will depend on the size of one; for a larger one it will be about 1/2 cup) and fold up from the stem end of the leaf up. Fold the sides in and keep rolling until you cover all of the filling. Place in a baking dish seam down.

  10. Once your dish is filled with rolls, cover them with the remaining leaves too small to make rolls. You want the whole surface of the cabbage rolls covered. If you don't have enough leaves to cover all rolls, use tin foil when baking.

  11. Bake for 45 minutes. While rolls are cooking, make sauce - links to tomato and/or mushroom sauces below.

Notes

* I'm using savoy cabbage because I like the way it looks, its pliable and soft when lightly blanched. If you prefer, a regular white cabbage will also work well.

Again, serve with a sauce of your choice: a home-made tomato sauce or a mushroom sauce. I like them both, just depending on what I’m in a mood for.

Enjoy and smacznego!

Anna


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1 Comment

  1. Thank you for posting these recipes and stories.

    My uncle passed away and I cannot travel to Warsaw for the service. Tonight I made your cabbage roll recipe. It was my way to honor him and my Polish roots. A cooking ritual in celebration of him. We lit a candle and told stories about him over the delicious cabbage rolls. The smell of the kasha with mushrooms brought back memories.

    Thank you. It was a special night.

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