Cabbage Rolls Polish Style in Mushroom Gravy / Gołąbki w Sosie Grzybowym
This is that perfect recipe for homemade cabbage rolls, stuffed cabbage in forest mushroom gravy. Stuffed cabbage in mushroom gravy is a perfect dish for autumn and winter dinners, just by themselves or as an addition you can make mashed potatoes or serve it with fresh bread.
Instructions
- Soak the dried mushrooms for about at least an hour or overnight.
- Clean Champignon mushrooms thoroughly and remove sand and other impurities. Shred half of them to be placed in the meat mixture and cut the other half for the gravy.
- Cut the hard core out of the cabbage. Then immerse the head in a pot of cold water and bring to boil. During this time, the cabbage will blanche and its leaves will soften, which will make it easier to wrap the cabbage rolls. Turn the cabbage from one side to the other for about 3 minutes minutes.
- Take out the cabbage. Strip it from the leaves, carefully cut off the thickenings from each leaf and set aside.
- Prepare the rice according to the manufacturers specifications.
- Fry the finely chopped onion in oil until golden brown.
- In a large bowl, mix the meat with the cooled rice, shredded mushrooms and onion. Add salt, pepper and mix.
- Save a few leaves (leave the smallest and torn ones for lining the bottom of the pot and the top of the cabbage rolls).
- Place the meat filling on each cabbage leaf and form cabbage rolls (like croquettes).
- Place the cabbage rolls in a pot, add 4 tablespoons of butter on the top of the cabbage rolls. Cover top of cabbage rolls with the remaining leaves so that they do not burn during baking. Add water, and cover. Bake for about 2 hours at 350 degrees F (until the cabbage is soft).