Sauerkraut and Mushroom Rolls

One of the tastiest Polish culinary combinations is kapustą z grzybami—cabbage and mushrooms. It’s a common savory filling in pierogies and stews or just enjoyed on its own. Here it makes its way into paszteciki. The use of sauerkraut gives these a characteristic and craveable salty-sour hit, while the mushrooms add an earthy umami. I like to make these as a meat-free party snack or starter, with a little sour cream for dipping.