Polish Wild Mushroom and Buckwheat Stuffed Cabbage Rolls
A deeply flavorful and rustic take on traditional gołąbki, these cabbage rolls are filled with a savory mixture of earthy wild mushrooms, hearty buckwheat groats, and aromatic herbs, all simmered in a rich tomato-based sauce. This dish showcases the bounty of Polish forests and the comforting nature of its cuisine.
🧂 Ingredients
- 1 head Large green cabbage
- 50 g Dried wild mushrooms (e.g., porcini, chanterelles)
- 150 g Buckwheat groats (kasha)
- 1 large Onion, finely chopped
- 3 cloves Garlic, minced
- 2 tbsp Butter
- 1 liter Vegetable broth
- 2 tbsp Tomato paste
- 3 tbsp Fresh dill, chopped
- 1 tbsp Fresh marjoram, chopped
- to taste Salt
- to taste Black pepper
- 2 Bay leaf
- 4 Allspice berries
👨🍳 Instructions
- 1
Soak dried mushrooms in warm water for at least 30 minutes. Drain, reserving the soaking liquid, and finely chop the mushrooms.
💡 Tip: Ensure mushrooms are thoroughly cleaned before soaking. - 2
Cook buckwheat groats according to package directions. Drain and set aside.
💡 Tip: Do not overcook the buckwheat; it should remain slightly firm. - 3
Core the cabbage and carefully remove the leaves one by one. Blanch the leaves in boiling water for 3-5 minutes until pliable. Trim the thickest part of the central rib from each leaf.
💡 Tip: Use a sharp knife to carefully separate leaves without tearing them. - 4
In a large skillet, melt butter over medium heat. Add chopped onion and sauté until softened, about 5-7 minutes. Add minced garlic and cook for another minute until fragrant.
💡 Tip: Sweating the onions brings out their sweetness. - 5
Add the chopped mushrooms to the skillet and cook until any liquid has evaporated and mushrooms are lightly browned, about 8-10 minutes.
💡 Tip: This step concentrates the mushroom flavor. - 6
In a large bowl, combine the cooked buckwheat, sautéed mushroom and onion mixture, chopped dill, chopped marjoram, salt, and pepper. Mix well.
💡 Tip: Taste the filling and adjust seasoning as needed. - 7
Place a portion of the filling onto each blanched cabbage leaf. Fold in the sides and roll up tightly to form a neat parcel.
💡 Tip: Ensure the filling is well-contained to prevent it from spilling out during cooking. - 8
In a large pot or Dutch oven, combine the reserved mushroom soaking liquid (strained to remove grit), vegetable broth, tomato paste, bay leaves, and allspice berries. Bring to a simmer.
💡 Tip: Straining the mushroom liquid is crucial to avoid any sand or grit. - 9
Carefully place the stuffed cabbage rolls into the simmering liquid. Ensure they are mostly submerged. Cover the pot and simmer gently for 1 hour to 1 hour 30 minutes, or until the cabbage is very tender and the filling is heated through.
💡 Tip: Low and slow simmering is key for tender cabbage rolls. - 10
Remove bay leaves and allspice berries before serving. Serve hot, with a spoonful of the cooking liquid.
💡 Tip: These are excellent served with a dollop of sour cream or a side of crusty bread.
💡 Pro Tips
- ✓For an even richer flavor, a small amount of sautéed ground pork or beef can be added to the filling.
- ✓If fresh wild mushrooms are available, use them instead of dried, increasing the quantity as needed.
- ✓The flavor of the cabbage rolls deepens overnight, making them a great make-ahead dish.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add a tablespoon of smoked paprika to the filling for a smoky undertone.
- For a vegetarian version, omit any meat and ensure vegetable broth is used.
- Serve with a side of mashed potatoes or a simple green salad.