Polish Buckwheat & Mushroom Cabbage Rolls (Gołąbki)

Most of the prep time is the cabbage blanching and leaf-by-leaf removal — patient work, but not difficult.

Ingredients

Cabbage

• 1 large savoy cabbage

Filling

• 250g (1½ cups) uncooked buckwheat
• 1 tsp salt (for cooking buckwheat)
• 280g button mushrooms, sliced
• ½ large onion, finely diced
• 30g (2 tbsp) butter
• Pinch of salt
• 2 tsp freshly ground black pepper
• 2 tbsp fresh thyme leaves
• 1 tsp salt
• 1 tsp granulated onion
• 1 garlic clove, minced (or 1 tsp garlic powder)
• 1 egg

Instructions

Prepare the Cabbage

1. Cut out the core with a small knife — some outer leaves may already come loose.
2. Place the whole head core-down in a large pot and add water to cover about 75% of the head. Cover and bring to the boil.
3. Watch the outer leaves closely. Using tongs, remove them one by one as they soften and become pliable enough to fold without breaking — you want a little crunch remaining. Work inward, removing each layer as it softens, all the way to the core.
4. Set leaves aside to cool to room temperature.
5. Once cool, use a sharp knife to shave down the thick central vein on each leaf so it rolls without cracking.

Make the Filling

6. Cook buckwheat according to package directions with 1 tsp salt. Drain and transfer to a large mixing bowl.
7. Sauté onion and mushrooms in butter over medium heat with a pinch of salt until golden brown at the edges. Add to the buckwheat.
8. Season with pepper, thyme, remaining salt, granulated onion, and garlic. Taste and adjust salt.
9. Add the egg and mix well to combine.

Roll and Bake

10. Preheat oven to 180°C / 350°F. Prepare a 30 × 23cm (or 22 × 22cm) baking dish.
11. Place a portion of filling onto a cabbage leaf — about ½ cup for a large leaf. Starting from the stem end, fold up over the filling, tuck in the sides, and continue rolling to fully enclose. Place seam-side down in the baking dish. Repeat until all filling is used.
12. Cover the top of the rolls with any remaining small leaves too small to roll. If you run out of leaves, cover with foil.
13. Bake for 45 minutes.

Sauce: Gołąbki are traditionally served with tomato sauce or a mushroom gravy spooned over top. Prepare whichever you prefer while the rolls bake.