Gołąbki with Mushroom Sauce Recipe

1 lb ground beef

1/2 lb ground pork

1 cup cooked rice

1 large onion, finely chopped

2 cloves garlic, minced

1 egg

Salt and pepper to taste

For the Cabbage Rolls:

1 large white or Savoy cabbage

1 oz dried mushrooms

8 oz fresh mushrooms, sliced

2 tablespoons butter

2 tablespoons flour

1 mushroom stock cube (or chicken stock cube)

1 cup sour cream

Salt and pepper to taste

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1. Prepare the Cabbage: Bring a large pot of water to a boil. Remove the core from the cabbage and place the whole cabbage in the pot. Blanch for 2-3 minutes, then carefully remove the outer leaves as they soften. Set them aside to cool.
2. Make the Filling: In a large bowl, mix the ground beef, pork, rice, onion, garlic, and egg. Season with salt and pepper, then combine everything well.
3. Prepare the Mushroom Sauce: Soak the dried mushrooms in hot water for about 15 minutes to soften, then chop them finely. In a skillet, melt the butter over medium heat, add the fresh mushrooms, and sauté until golden. Stir in the flour and cook for about 1 minute to make a roux. Slowly add water while stirring to avoid lumps. Add the mushroom stock cube, chopped dried mushrooms, and sour cream. Season with salt and pepper, and let simmer until thickened.
4. Assemble the Rolls: Place about 2 tablespoons of the meat mixture on each cabbage leaf, fold in the sides, and roll up tightly. Place the rolls seam-side down in a large casserole dish.
5. Cook the Gołąbki: Pour the mushroom sauce over the cabbage rolls in the dish. Cover with foil and bake in the oven at 350°F (175°C) for about 1 hour and 30 minutes, until the rolls are cooked through and tender.
6. Serve: Serve the Gołąbki hot with a generous spoonful of mushroom sauce on top. Enjoy with mashed potatoes or crusty bread on the side.