This recipe is a lot of fun to make. I changed up the filling to omit the rice, I used pork instead of beef and included many strong spices and herbs that paired well with the creamy and salty nature of the cheeses. It turned out amazing! The textures were fantastic together. Perhaps you would also like to try this as well: Take the remaining uneaten rolls that have cooled overnight and place them into a hot skillet and fry. It’s quite easy to create a sauce of parm, chicken stock, butter, and cream cheese. Pour over and allow it to delight your palate.
CandiAnne’s Note – Gołąbki (literally: little doves; pron.”go-woomp-kee”, already plural) are Polish-style cabbage rolls, stuffed with a variety of fillings and then they bake with tomato sauce on top. The recipe that Dawn worked from to make her masterpiece is that of my cousin Helen, which calls for a cup of rice, a head of cabbage, a pound of burger, an egg, an onion, salt, pepper, and tomato sauce. Cook everything up, mix it together, roll it up in the parboiled cabbage leaves, place in the dish with tomato sauce on top, and bake at 450 for 45. My cousin Helen was one of my most favorite people on this planet and another of the places I learned to cook. Her food was always simple but amazing, you could always taste the love.
Ingredients
Instructions
- Rough chop mushrooms and dice two onions.
- Heat oil in a pan and cook onions until translucent and mushrooms are soft, sit these to the side.
- Use the same pan and brown sausage and then add nutmeg, garlic, onions, mushroom and rosemary. Add cream cheese and parmesan, chicken bouillon and coconut milk. Stir and allow all ingredients to combine and simmer on low for about 20 minutes.
- Boil water while washing cabbage and remove the core. Remove outside leaves for later use. Place the entire head of cabbage in the water and parboil for about 12 minutes.
- Remove cabbage and allow to cool. Once cool, pull leaves and sit them to the side. Now, gently slice through the back of the spine of the leaves with a paring knife to increase flexibility during rolling. Sit remaining cabbage to the side for later.
- Scoop two spoons of filling into each cabbage leaf and roll them up tightly.
- Place them into a baking dish. Pour one cup of chicken stock over cabbage rolls and cover with the cleaned outer layers of the cabbage. Place dish into the oven at 325 degrees for 20 minutes.
- Take the remaining cabbage and slice very thin. Use the same pan you used for the filling. Chop bacon and fry until crispy. Sit bacon to the side and remove half of the bacon grease.
- Slice the last onion, and add onion and thinly sliced cabbage to the bacon grease and fry until soft. Add cayenne pepper and smoked paprika. Add bacon after you remove from the heat.
- Remove rolled cabbage dish from the oven and gently remove and allow these to sit on top of the bacon cabbage mixture.