Here’s a Golabki (Polish Cabbage Rolls) recipe that features a flavorful mushroom-coconut cream sauce with dill and lemon for a twist on the traditional tomato-based version. Babcia approved this recipe!
"Gołąbki" (pronounced [ɡɔˈwɔmpki]) is a popular Polish dish, often referred to in English as stuffed cabbage rolls.
The word "gołąbki" is the plural diminutive form of "gołąb," which means "pigeon" or "dove" in Polish. "Gołąbki" thus translates to Little Doves / Pigeons.
While the exact origin of the name is debated, one theory suggests it's because the finished rolls vaguely resemble little pigeon breasts.
The dish typically consists of boiled cabbage leaves wrapped around a filling of minced pork or beef (or a combination), chopped onions, and rice or kasza (groats). They are often simmered in a flavorful broth, and commonly served with a tomato or mushroom sauce.
In Polish, Babcia (pronounced roughly as "BAP-cha") means grandmother or grandma.
It's a very common and affectionate term used for a grandmother in Poland and by people of Polish heritage around the world.
Gołąbki in Coconut Mushroom Sauce
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Polish Gołąbki in Coconut Mushroom Sauce
Description
While variations of 'stuffed cabbage' exist across Eastern Europe, the Polish gołąbki holds a special place, distinguished by their typical filling of seasoned ground meat and rice, all simmered or baked to perfection in a rich, often tomato-based, sauce. Each bite offers a harmonious blend of textures and flavors, making gołąbki a truly iconic representation of traditional Polish cooking. Here we have successfully created a tropical twist on the classic dish, incorporating a savory Coconut Mushroom Sauce. Do try!
Ingredients:
For the Sauce:
Instructions
Prepare the Cabbage Leaves
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Core the cabbage: Cut around the core at the base in a cone shape and remove it.
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Place the whole cabbage in a large pot of boiling water. Boil for 8 - 10 minutes. As outer leaves soften (at around 4-6 minutes), begin to peel them off gently with tongs. Place the tender cabbage leaves over kitchen paper or in a large colander.
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Reserve broth: Save 4 cups of the cabbage water for the sauce.
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Trim the thick midrib of each cabbage leaf with a small knife, to make each leaf thinner and more flexible for rolling.
Make the Filling
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In a skillet, heat 3 tbsp olive oil over medium heat. Add onion and sauté until soft.
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Add garlic and cook for 1 minute more.
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Add the beef and stir to break the lumps in the mince.
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Liquid will be released, keep stirring/cooking till the liquids are absorbed.
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Add salt, pepper, and marjoram. Stir through. Once the beef is cooked, add in the cooked rice and stir through till evenly combined.
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After tasting, season again with more salt, pepper, and marjoram if necessary.
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Allow this filling to cool off and then add the eggs and parsley. Mix until well combined. Set aside.
Stuff the Cabbage leaves and Roll
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Place about 2 spoons of filling in the center of each cabbage leaf.
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Roll tightly from the stem end up, fold the sides over, then continue to roll tightly. Similar to rolling a small burrito.
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Place all the rolls tightly (seam-side down) intp a deep baking dish, laying a spare cabbage leaf over the bottom.
Make the Sauce
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In a saucepan, heat 2 tbsp olive oil + 1 tbsp butter.
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Add mushrooms and sauté until golden and soft; about 4 minutes.
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Stir in flour and cook for about a minute (forms a roux). Also, mash in the stock cube for extra flavour.
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Add 2 cups of the cabbage broth initially and stir/whisk until smooth, without any lumps, and the sauce is beginning to thicken.
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Add the 3rd cup of broth and bring to a simmer.
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Stir in Kara Coconut cream, till mixed through to an even consistency.
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Add the remaining broth, garlic powder, salt, pepper.
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Simmer for 2 minutes until thickened and flavorful.
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Lastly add in the Dill and Lemon juice, and remove from heat.
Assemble the dish and Bake the Golabki
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Preheat the oven to 190°C, 374°F, while the sauce is being prepared. Also, prep the baking dish
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Use a large oven-proof casserole that can fit all the rolls. Place a thin layer of extra cabbage leaves on the bottom.
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Pack the stuffed cabbage rolls tightly with the seam side down. Leave space to pur the sauce.
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Pour the sauce evenly over the cabbage rolls.
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Bake for 45 minutes, or until the sauce is bubbly, rolls are slightly golden on top, and perfectly tender.
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Rest for just 5 minutes, and serve the Gołąbki while nice and hot!! Yummy!!! Tell me if your Babcia has approved!
