Young Cabbage Gołąbki

Young Cabbage Gołąbki with Mushroom Sauce

Gołąbki are a classic dish in Polish cuisine, but who says they always have to be served with tomato sauce? This time, I propose Young Cabbage Gołąbki, a version made with young, tender cabbage, served with a savory mushroom sauce. It’s a light and subtle combination that’s perfect for warm days. Using young cabbage makes the Gołąbki soft and easy to prepare, while the creamy mushroom sauce adds a delightful flavor. I invite you to try this alternative to traditional Gołąbki with tomato sauce—I’m sure you’ll love it. If you would like to try other kinds of Gołąbki, try this link: Polish Gołabki recipes.

There is one magic ingredient that I add to champignon sauce, that really makes a difference. It’s a brine from Cucumbers pickled in brine. It adds so much flavor. Try and let me know how you liked it, please!

What mushrooms are suitable to the sauce?

“Button mushroom” or “champignon” is the term used to refer to common white mushrooms, called “pieczarka” in Polish.

Young Cabbage Gołąbki with Mushrooms Sauce
Young Cabbage Gołąbki with Mushrooms Sauce

For the Cabbage Rolls:

  • 1 head of young cabbage
  • 500 g minced meat (pork or beef or half-half)
  • 1 cup cooked barley
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • bunch parsley
  • 1 egg
  • salt and pepper to taste
  • 2 tablespoons marjoram
  • 1 tablespoon butter
  • 3 cups vegetable or meat stock

For the Mushroom Sauce:

  • 200 g champignons (pieczarki), sliced
  • 1 onion, finely chopped
  • 2 tablespoons butter
  • 1 tablespoon flour
  • 1 cup vegetable or meat stock
  • 1/2 cup sour cream (18% fat)
  • half cup water from pickling cucumbers in brine
  • salt and pepper to taste
  • bunch dill
  1. Boil a large pot of water with added salt. Cut out the core from the cabbage and submerge the head in boiling water. Cook for a few minutes until the leaves start to separate easily. Carefully remove the leaves one by one and drain.
  2. In a frying pan, saute chopped onion in 1 tablespoon butter.
  3. In a mixing bowl, combine the minced meat, cooked barley, sauteed onion, chopped parsley, garlic, egg, marjoram, salt, and pepper. Mix until uniform.
  4. Place a portion of the filling on each cabbage leaf and roll it, tucking in the sides to form a tight roll.
  5. Place leftover leaf of cabbage on the bottom of the large pot. Arrange the cabbage rolls in a pot, and pour in the stock to partially cover them. Cover with another spare leaf of cabbage if you have any left. Simmer over low heat for 45-60 minutes covered with a lid.
Mushroom Sauce:
  1. In a saucepan, melt the butter. Add the chopped onion and mushrooms, and sauté over medium heat until soft and lightly golden.
  2. Sprinkle with flour and stir to create a light roux. Gradually pour in the stock while stirring constantly to avoid lumps. Once it boils, add a brine from fermenting cucumbers.
  3. Add the sour cream, and season with salt and pepper to taste. Cook for a few minutes until the sauce thickens.
  4. Chop dill, add to the sauce, saving some for serving.

Enjoy! Smacznego!

If you liked my posts and tried my recipes, you can consider buying me a coffee. Or rather I should say: you can buy me a flour for Pierogi, cabbage for Gołąbki and beets for Barszcz:) This would help me to cook more and publish more delicious recipes for You.

Comment on the post if you have questions, other ideas on the recipe or just enjoyed reading. I would be happy to see your thoughts on my posts! Have you tried Young Cabbage Gołąbki before?

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