Grażynka's cabbage rolls
Gołąbki is a dish consisting of stuffing wrapped in cabbage leaves. They are listed as one of our national dishes. For stuffed cabbage, you can use fresh cabbage leaves - white or Italian, or sauerkraut. The stuffing is the hostess's fantasy - here Grażynka surprised us, and as usual, to help, we added a pearl of mushrooms to the sauce :-)
0.5 kg cooked smoked bacon
0.5 kg of good quality homely sausage
40 grams of rice
2 tbsp oil
1 head of cabbage
1 liter of broth
Ingredients for Mushroom Sauce
0.5 kg of fresh mushrooms, preferably boletus :-)
1 tbsp butter
2 tablespoons olive oil
125 ml cream 30%
Cook the rice according to the instructions on the package in slightly salted water. Cut the bacon into pieces, peel the sausage and grind it together with the bacon in a food processor. Chop the onion and fry it in oil, then add it to the sausage and bacon together with the cooled rice. Mix everything together and season well.
Cut out the core from the center of the cabbage, then put it in a large pot of boiling water, core down, cook for about 10 minutes.
Carefully remove the cabbage from the hot water, cool it down and remove the leaves. Cut out the thickenings from the leaves, then put the filling, fold the sides of the leaf inwards and wrap it as tight as possible.
Place the bottom of a large pot with unused cabbage leaves, arrange the stuffed cabbage tightly, pour hot broth and cook for about 45 minutes.
Clean the mushrooms thoroughly, cut them into pieces, peel the onion and finely chop it.
Heat the butter and olive oil in a frying pan, add the onion and fry for about 6 minutes, add the mushrooms and fry for another 7 minutes. Then add the cream, season with salt and pepper and cook for a while until the sauce thickens a bit.
Stuffed cabbage with mushroom sauce.