Potato-Buckwheat GołĄbki with Tomato-Vodka Sauce

Name: Potato-Buckwheat GołĄbki with Tomato-Vodka Sauce (Gołąbki z ziemniakami i kaszą (Hołubicie))
Prep time: 50 min
Cook time: 30 min
Total time: 1 h 20 min
Yield: Makes 4 to 6 servings
Cuisine: Polish
Ingredients: ½ cup (120 ml) heavy cream; 3 garlic cloves, minced; ⅔ cup (130 g) whole buckwheat (kasha); 1 cup (200 g) farmer cheese or Twaróg, plus more for serving; 2 tablespoons (30 g) unsalted butter; Salt and freshly ground black pepper; One 14-ounce (400 g) can crushed tomatoes; Popped Buckwheat; 1 pound (450 g) medium russet potatoes, peeled and chopped; 3 tablespoons (45 g) unsalted butter; 1 teaspoon chopped fresh rosemary; 1 large white onion (7 ounces/200 g), chopped; 1 medium onion (5 ounces/150 g), chopped; ¼ cup (60 ml) bison grass vodka; 3 tablespoons tomato paste; 1 medium head savoy cabbage (about 2 pounds/900 g)

Gołąbki z ziemniakami i kaszą (Hołubicie)

Preparation info

Makes
4 to 6
servings

Difficulty
Easy
Ready in
1 hr 20

Appears in

Fresh From Poland

By Michał Korkosz

Published 2021

About

The most popular gołąbki (stuffed cabbage rolls) contain rice and minced meat. There are also variations with groats or potatoes, or both—like in this recipe. Mashed potatoes are enriched with cooked buckwheat, twaróg, and rosemary for an earthy flavor. This filling is amazingly soft and fluffy and nearly melts in the mouth. For a sharper taste, I prepare the tomato sauce with Polish bison grass vodka, which has a nice herbaceous flavor. Serve these delicate cabbage rolls with