Name: Mushroom- and groat-stuffed cabbage leaves (Gołaᶀki z Kaszᶏ Gryczanᶏ i Pieczarkami)
Cuisine: Polish
Ingredients: 2 tbsp butter; 1.8 oz (50 g) dried mushrooms; 2 onions; parsley; 2 hardboiled eggs; 1 head of cabbage; salt and pepper; 1 cup (150 g) buckwheat groats

Preparation info

Difficulty
Medium

Appears in

Authentic Polish Cooking

By Marianna Dworak

Published 2016

About

Ingredients

1 head of cabbage
1.8 oz (50 g) dried mushrooms

Europe
Poland
Main course
Vegetarian
Gluten-free
Eastern Europe

Method

In advance, soak the dried mushrooms in cold water for about 2 hours, then cook them in the same water until they turn soft. Set the water aside and finely dice the mushrooms.
In a large pot, submerge the whole cabbage head in boiling water, and cook on low heat for about 5–10 minutes. Take the cabbage out, let it cool, then carefully peel off the cabbage leaves.

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Mushroom- and groat-stuffed cabbage leaves

Gołaᶀki z Kaszᶏ Gryczanᶏ i Pieczarkami

Ingredients

Method

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