Main dishes

Stuffed cabbage with white buckwheat, minced meat and mushrooms

Ilość porcji / Servings – 8
Czas przygotowania / Prep. time: 30 mins
Czas gotowania / Cook time: 1 hr
Czas całkowity / Total time: 1 hr 30 mins
Drukuj / Print

Składniki / Ingredients:

For stuffed cabbage

  • 1 kg of minced pork
  • 3 onions cut into cubes
  • 200 gr chestnut mushrooms cut into thicker slices
  • 300 g of buckwheat cooked
  • 2 heads of savoy cabbage
  • 2 eggs
  • 2 tablespoons of butter or oil
  • 1200 ml of sour cream
  • salt and black pepper

For mushroom sauce

  • 100 grams of dried mushrooms (soaked in water)
  • 250 grams of mushrooms
  • 2 tablespoons of butter
  • 1 tablespoon of vegetable oil
  • 1 small onion
  • 250 ml of thick cream
  • 1/3 glass of dry red wine

For pork tenderloin

  • 1 pork tenderloin (450 g)
  • coarsely ground pepper
  • 1 teaspoon of dried oregano
  • 1 tablespoon of oil

Sposób wykonania / Instructions:

For stuffed cabbage

  • Remove the core from the cabbages. Put the cabbage into the pot of the boiling water for a couple of minutes. Take the cabbage out and place on a plate and remove the outer leaves. Put the cabbage into the water again until you have enough number of leaves.
  • Fry the finely chopped onion and mushrooms with butter.
  • Mix the meat with onions and mushrooms, add buckwheat and two eggs and mix together. Season to taste. Mix the filling until it is sticky.
  • Place the little bit of filling on the leaf and roll cabbage around the mixture, tucking in sides to create an envelope around the filling. Place some of the cabbage leaves on the bottom of the pot and place all your rolled ‘cabbage parcels’ on top of them. Make sure they are very close to each other. Place the cabbage leaves on top.
  • Mix the cream with water and pour over the top. Cook under cover for about 90 minutes. After this time, take the cabbage parcels out and blend the cooked leaves and creamy sauce together so it creates a smooth sauce. Place the golabki back into the sauce and heat before serving. Golabki can be served as a separate dish but I served mines with pork tenderloin with mushrooms.

For mushroom sauce

  • Heat the oil and butter on the pan and fry the onion, then add drained dried mushrooms and fry together stirring. Pour wine and water from mushrooms, season with salt and pepper and cook for about 30 minutes until mushrooms are soft.
  • Finally, add the cream.

For pork tenderloin

  • Cut the tenderloin into 1.5 cm slices, sprinkle with freshly ground pepper and oregano, put away.
  • Pour the tablespoon of oil into the pan and spread it over the entire surface. Put the meat and fry for about 2 minutes on each side, in the meantime seasoning with salt.
  • Add meat to the mushroom sauce. Cover, and simmer for about 40 minutes until the meat is tender.

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