Ingredients

• 1 head (approx. 1.5 kg) Savoy cabbage
• 500 g Ground pork
• 100 g Cooked long grain rice
• 50 g Cooked buckwheat (kasha)
• 1 small Finely chopped onion
• 2 cloves Minced garlic (for filling)
• 1 teaspoon Dried marjoram
• 1 teaspoon Salt (for filling)
• 0.5 teaspoon Black pepper (for filling)
• 250 g Sliced cremini mushrooms
• 0.5 small Chopped onion (for sauce)
• 1 clove Minced garlic (for sauce)
• 2 tablespoons Tomato paste
• 500 ml Vegetable broth
• 150 ml Heavy cream 35%
• 2 tablespoons Chopped fresh dill
• 1 tablespoon Vegetable oil
• to taste Salt and pepper (for sauce)

Instructions

1. 1

   Prepare the cabbage: Remove the core from the cabbage. Submerge the whole head in a large pot of boiling salted water for 10-15 minutes, until the outer leaves are tender and easy to detach. Carefully peel off the leaves one by one, trimming the thick central rib if necessary. Let cool.

2. 2

   Prepare the filling: In a large bowl, combine the ground pork, cooked rice, cooked buckwheat, chopped onion, minced garlic, marjoram, salt, and pepper. Mix well to combine.

3. 3

   Form the Gołąbki: Place a tablespoon of filling in the center of each cabbage leaf. Fold the sides of the leaf towards the center, then roll firmly from the base upwards to form a tight roll.

4. 4

   Cook the sauce: In a Dutch oven or large heavy-bottomed pot, heat the oil over medium heat. Add the chopped onion and sauté until translucent (about 3-4 minutes). Add the garlic and sliced mushrooms, cook until mushrooms are golden and their liquid has evaporated. Stir in the tomato paste and cook for 1 minute.

5. 5

   Simmer the Gołąbki: Pour the vegetable broth into the pot and bring to a simmer. Gently place the cabbage rolls into the sauce, in a single layer if possible, or stacked if necessary. Reduce heat to low, cover, and simmer for 60-75 minutes, or until the cabbage is very tender and the filling is cooked through.

6. 6

   Finish the sauce: Carefully remove the rolls from the pot. Stir the heavy cream and fresh dill into the sauce. Season with salt and pepper to taste. Return the rolls to the sauce to briefly warm through.

7. 7

   Serve: Serve hot, garnished with extra fresh dill if desired. Accompany with new potatoes or a dollop of sour cream.