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Christmas Cabbage Rolls with Buckwheat and Forest Mushrooms - photo 1
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Christmas Cabbage Rolls with Buckwheat and Forest Mushrooms

Pikantne Regional Cuisine for Christmas Eve Christmas Eve Dinner Vegetarian Dishes 150 min Medium 4 wyświetleń ~29.69 PLN - (0)
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Description

Traditional Polish stuffed cabbage rolls in a festive, meatless version, perfect for the Christmas table. This dish comes from the regional cuisine of southern Poland, where the abundance of forests and fields has always inspired cooks. Instead of a meat filling, delicate cabbage leaves envelop an aromatic filling made of roasted buckwheat, dried wild mushrooms, and golden onions. The whole is slowly simmered in a rich broth and served with a velvety mushroom sauce that enhances the depth of flavor. The cabbage rolls are incredibly filling and warming. Their taste is deep, earthy, with a nutty note from the buckwheat and an intense aroma of porcini mushrooms. Visually, they are very appetizing – neat little bundles drizzled with thick sauce and garnished with fresh dill bring a homely, festive atmosphere to the table.

Składniki (13)

Servings:
4
  • White cabbage 1500 g
  • Roasted buckwheat groats 200 g
  • Dried forest mushrooms (porcini, boletus) 50 g
  • Onion 2 szt.
  • Garlic 2 ząbki
  • Vegetable broth 1500 ml
  • Rapeseed oil 45 g
  • Wheat flour type 500 30 g
  • Masło 82% 30 g
  • 🌿 Przyprawy
  • Salt 10 g
  • Ground black pepper 3 szczypty
  • Dried marjoram 2 łyżeczki
  • ✨ Opcjonalne
  • Fresh dill 0.8 pęczek
💰 Szacowany koszt dania: ~29.69 PLN (7.42 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the Cabbage

1

Start by preparing the cabbage. Wash the head under running water. With a sharp, small knife, cut out the hard core (stem) at the base of the cabbage. Insert the knife at an angle around the stem, creating a cone shape to easily remove it. This will allow the leaves to come off more easily during cooking.

Ingredients: White cabbage
Use a vegetable knife (also known as a 'vegetable peeler'), it will be easier for you to maneuver. Removing the core is crucial, do not skip this step!
2

In a large pot of at least 10 liters, bring water to a boil with a teaspoon of salt. When the water starts to boil, carefully place the whole head of cabbage in, cut side down. Cook for about 10-15 minutes. After this time, the outer leaves should soften.

Ingredients: White cabbage, Salt
The pot must be large enough for the cabbage to fit comfortably. Use kitchen tongs or two large forks to place and remove the cabbage to avoid burns.
3

Carefully remove the cabbage from the boiling water and set it on a large plate or cutting board. Allow it to cool slightly. Now, starting from the outside, gently separate the leaves one by one. When you reach the tougher leaves in the center, you can put the cabbage back into the boiling water for another 5 minutes. Repeat the process until you have removed about 12-15 large leaves. Chop the remaining part of the cabbage and set it aside.

Ingredients: White cabbage
Be patient and gentle so as not to tear the leaves. If a leaf resists, it means it needs more time in the hot water. Smaller, inner leaves are perfect for lining the bottom of the pot.
4

Cut off the tough, protruding central vein (nerve) from each separated cabbage leaf. Lay the leaf flat on the board and with a small knife, trim the thickening until the surface is almost flat. You can also gently pound this part with a meat mallet. This will make the cabbage rolls easier to roll and more tender in taste.

Ingredients: White cabbage
Do not remove the entire vein, but rather 'thin' it out, meaning make it thinner. This is the most important trick to prevent the cabbage rolls from falling apart during cooking.

Preparation of the Filling

5

Place the dried mushrooms in a bowl and cover with about 500 ml of hot, but not boiling water. Let them sit for at least 30 minutes to soften and release their aroma. After this time, strain the mushrooms through a fine sieve, but ABSOLUTELY DO NOT DISCARD the soaking water! This is the essence of flavor that will be needed for the sauce and for braising the cabbage rolls.

Ingredients: Dried forest mushrooms (porcini, boletus)
Make sure the mushrooms are well soaked. They should be soft and flexible. The soaking water may contain sand, so strain it carefully, leaving a little bit at the bottom of the bowl.
6

Pour the buckwheat into a dry sieve and rinse under cold running water. Then transfer to a pot, add 400 ml of cold water, and add half a teaspoon of salt. Bring to a boil, then reduce the heat to the minimum, cover the pot, and cook for about 15 minutes, until the buckwheat absorbs all the water. Remove from heat and let it sit covered for another 10 minutes to finish cooking. It should be fluffy.

Ingredients: Roasted buckwheat groats, Salt
Do not stir the groats while cooking! This is the key to achieving the perfect fluffy consistency. After cooking, you can fluff it with a fork.
7

Peel the onions and chop them into small cubes. Also chop the soaked mushrooms into small pieces. In a large skillet, heat 3 tablespoons of rapeseed oil. Add the chopped onion and sauté over medium heat for 5-7 minutes until it becomes translucent and slightly golden. Add the chopped mushrooms and sauté together for another 5 minutes. Finally, add the minced garlic and sauté for another minute until it releases its aroma.

Ingredients: Onion, Dried forest mushrooms (porcini, boletus), Rapeseed oil, Garlic
Use a large skillet so the ingredients have space to fry rather than steam. Sautéing the onion brings out its sweetness, which is important for balancing the flavor of the filling.
8

In a large bowl, combine the cooked buckwheat with the sautéed onion and mushrooms. Add the crushed marjoram, the remaining salt (about half a teaspoon), and freshly ground black pepper. Mix everything thoroughly with a large spoon. Taste the filling and adjust the seasoning if necessary. It should be bold and aromatic.

Ingredients: Roasted buckwheat groats, Onion, Dried forest mushrooms (porcini, boletus), Garlic, Salt, Ground black pepper, Dried marjoram
This is the most important moment of seasoning. Remember that the cabbage is mild, so the filling needs to be well-seasoned. Don't be afraid to add more pepper or marjoram.

Shaping the Cabbage Rolls

9

On each prepared cabbage leaf, at its base (where it was thickened), place a portion of the filling (about 2-3 tablespoons). Start rolling: first, fold the leaf over the filling from the bottom, then tuck the sides of the leaf inward, and then roll tightly to the end, creating a neat package. Do the same with the remaining leaves and filling.

Ingredients: White cabbage
Do not put too much filling, as the cabbage roll may burst during cooking. Roll the cabbage rolls quite tightly so they do not fall apart. It's like folding a small package or a croquette.

Cooking Cabbage Rolls

10

Line the bottom of a wide, large pot (preferably with a thick bottom) with the remaining chopped cabbage leaves. On this layer, tightly arrange the stuffed cabbage rolls, one next to the other, with the seam side down. You can stack two layers if necessary.

Ingredients: White cabbage
Lining the bottom of the pot with cabbage leaves prevents the stuffed cabbage from sticking and burning. A tight arrangement will ensure they do not move and unravel during cooking.
11

Pour the stuffed cabbage rolls with the reserved mushroom soaking water and vegetable broth so that they are almost completely covered. Bring to a boil over high heat, then reduce the heat to low, cover the pot, and simmer for about 60-90 minutes. The cabbage rolls are ready when the cabbage leaves are very soft.

Ingredients: Vegetable broth
The cabbage rolls should be simmering ('popping'), not boiling violently. The cooking time depends on the cabbage – older cabbage needs more time. You can press the cabbage rolls down with a plate to keep them submerged in the liquid.

Mushroom Sauce

12

When the cabbage rolls are soft, carefully pour off about 500-600 ml of the broth in which they were cooked into a separate saucepan. In a small pot or skillet, melt the butter. Add the flour and vigorously whisk for about a minute, creating a smooth, light mixture (roux).

Ingredients: Masło 82%, Wheat flour type 500
Be careful not to burn the roux, as the sauce will be bitter. It should be a light golden color. Use a whisk to avoid lumps.
13

Gradually pour the hot broth from the stuffed cabbage into the hot roux, one ladle at a time, while vigorously whisking. This will help you avoid lumps. Once you have added all the broth and achieved a smooth sauce, cook it over low heat for 2-3 minutes until it thickens. Taste and season with salt and pepper if needed.

The key to a smooth sauce is adding hot liquid to hot roux and stirring continuously. If lumps still form, you can strain the sauce through a sieve.

Serving

14

Gently place the stuffed cabbage rolls on plates. Generously drizzle them with the prepared mushroom sauce. Finally, sprinkle with freshly chopped dill for freshness and color. Serve immediately as one of the main dishes for Christmas Eve.

Ingredients: Fresh dill
To remove the cabbage rolls, use a wide, flat spoon or spatula to avoid damaging them. They are very delicate after cooking.

Fun Fact

💡

The name 'gołąbki' comes from a French dish of pigeons wrapped in cabbage leaves. In Poland, where pigeon meat was not as popular, the dish was adapted by replacing the bird with a filling of groats or meat, but the charming name 'little pigeons' remained. The meatless version with groats and mushrooms is one of the staples of the Christmas Eve dinner in many regions of Poland.

Best for

Wigilia Uroczysty obiad wegetariański Niedzielny obiad rodzinny

Tips

🍽️ Serving

Serve the cabbage rolls hot, two per portion, generously drizzled with mushroom sauce. Top with a hearty portion of chopped fresh dill. Traditionally, they are served as a standalone dish on Christmas Eve. Outside of Christmas, they pair wonderfully with mashed potatoes.

🥡 Storage

Store gołąbki in the refrigerator in a closed container for 3-4 days, submerged in sauce. They taste best reheated the next day, when the flavors have melded. Reheat slowly in a pot covered, adding a little water or broth to prevent them from drying out. They can also be frozen (preferably without sauce) for up to 3 months.

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