• Anntonette Z Alberti

Mushroom and Wild Rice Gołabki


Here is an ideal recipe for Wigilia -- and a nice Polish treat for vegetarians and people who cannot eat gluten!

Cabbage Stuffed with Mushrooms and Wild Rice

(Gołabki z Grzybami)


Please read this recipe all the way through before starting. Plan to start one day ahead of baking for prep. Plan about 1.5 hours prep time on the day of baking before getting the gołabki. Cooking time is 2 additional hours.


This recipe was adapted by Anntonette Zembrzuski Alberti and is based on a recipe from the delightful cookbook Sugared Orange: Recipes & Stories from a Winter in Poland, by Beata Zatorska and Simon Target. We highly recommend this book!


Makes 10 Cabbage Rolls


Ingredients:

  • 1 large head of cabbage

  • 2 ounces dried mushrooms, reconstituted, chopped finely and separated (half for the stuffing and half for the sauce)

  • 2 12 ounce packages of fresh mushrooms, washed, chopped finely and separated (half for the stuffing and half for the sauce)

  • 1.5 cups of wild rice mix, prepared as on package but substituting vegetable broth for the water for boiling

  • 1 onion, chopped finely

  • 1 egg, beaten

  • 4 tablespoons of butter, divided

  • 1 tablespoon of olive oil

  • 2 cups of vegetable broth, divided (plus extra for boiling the wild rice)

  • 1 tablespoon of flour

  • 1 tablespoon of cream

  • Salt and pepper to taste

The day before:

  1. Soak dried mushrooms in water overnight to reconstitute.

  2. Core the cabbage and place it in the freezer


Three hours before starting prep:

  1. Take the cabbage out of the freezer and allow to thaw on a plate at room temperature.

Prep:

  1. Move the oven rack to the middle of the oven and preheat to 325° F

  2. Separate the cabbage leaves. If they are still stiff, drop into a pot of boiling water for a couple of minutes to make them supple enough to work with. Use tongs so that you don't burn your fingers. Here’s hoping you don’t have to do that. 😊

  3. Trim any hard veins from the cabbage leaves.

  4. Fry half the mushrooms and all of the onions in 2 tablespoons of butter

  5. Cook the rice according to package directions. Let cool.

  6. Combine cooled rice and mushroom/onion mixture with bean egg and salt and pepper to taste.

  7. Drizzle olive oil on the bottom of a 13 x 9 pan, and line the pan with cabbage leaves

  8. Place about 2 tablespoons of mushroom and rice mixture on each cabbage leaf. Fold in each side and then roll under burrito style. Place in the pan.

  9. Pour 1 cup of vegetable stock over the cabbage rolls, cover wit foil and bake for 1 hour and 40 minutes.

  10. While the cabbage rolls ae in the oven, make the mushroom sauce. Fry the remaining mushrooms in 2 tablespoons of butter for 5 minutes. Add the flour and cook for another minute, stirring well. Add a cup of vegetable stock boil and then reduce to a simmer until the sauce has thickened. Stir in the cream.

  11. When the timer goes off, uncover the gołabki and pour the sauce evenly over the top. Bake uncovered for a final 20 minutes.



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