Gołąbki w Sosie Grzybowym

Name: Gołąbki w Sosie Grzybowym
Prep time: 56 min
Cook time: 2 h 12 min
Total time: 3 h 8 min
Cuisine: Polish
Ingredients: 1 ½ kg White cabbage, leaves separated; 700 g Ground pork; 160 g Rice, rinsed; 2 Onion, diced; 30 g Dried porcini mushroom, soaked; 250 g Button mushroom, sliced; 200 g Sour cream; 30 g Butter; 3 tsp Salt; 1 tsp Black pepper, ground; 3 ½ L Water, divided

Gołąbki w Sosie Grzybowym · ready in 3 h 8 min · 5 servings · 737 kcal per serving · medium · 11 ingredients

These Polish cabbage rolls trade the familiar tomato sauce for a deep porcini mushroom sauce, making them earthy, tender, and proudly old-fashioned.

Prep: 56 min
Cook: 2 h 12 min
Total: 3 h 8 min
Serves: 5
kcal: 737
Difficulty: medium

Polish Main dishes Gluten-free High-protein (25 g+)

A QiMeal recipe · Updated 3 October 2026

Ingredients · 5 servings

1 ½ kgWhite cabbage, leaves separated
700 gGround pork
160 gRice, rinsed
2Onion, diced
30 gDried porcini mushroom, soaked
250 gButton mushroom, sliced
200 gSour cream
30 gButter
3 tspSalt
1 tspBlack pepper, ground
3 ½ LWater, divided

Equipment

stovetop, oven, kitchen scale, measuring jug, large pot, skillet, mixing bowl, heavy pot, chef knife, cutting board, tongs, whisk

Instructions

Mise en place
Gather and measure all ingredients; set out a scale, jug, large pot, skillet, mixing bowl, heavy pot, knife, board, tongs, and whisk. · 10 min
What to look for: All ingredients are measured and tools are within reach.
Soak porcini
Soak dried porcini in 500 ml hot water until softened, then lift them out and reserve the dark soaking liquid for braising. · 25 min
What to look for: Mushrooms are soft and the liquid is dark brown.
Blanch cabbage
Boil salted water in a large pot, blanch cabbage leaves until pliable, then cool them and trim thick veins for easy rolling. · 15 min
What to look for: Leaves bend without cracking and the thick veins are shaved flat.
Parboil rice
Boil rice in lightly salted water until half-done, about 8 minutes, then drain and cool so the grains stay firm in the filling. · 10 min
What to look for: Rice grains are swollen outside but still firm in the center.
Fry onion
Melt butter in a skillet and fry diced onion until soft and pale gold; keep the heat moderate so the butter does not brown. · 7 min
What to look for: Onion is glossy, soft, and lightly golden.
Mix filling
Mix ground pork, half-done rice, fried onion, salt, and black pepper in a bowl until even but not compacted. · 6 min
What to look for: Filling looks evenly seasoned with visible rice grains.
Roll gołąbki
Place filling on each cabbage leaf, fold in the sides, roll tightly, and arrange the rolls seam-down in a heavy pot. · 15 min
What to look for: Rolls are snug, compact, and sitting seam-down.
Add mushrooms
Pour reserved porcini liquid over the rolls, leaving grit behind, then tuck soaked porcini and sliced button mushrooms between them. · 5 min
What to look for: Rolls sit in brown mushroom liquid with mushrooms nestled between them.
Braise rolls
Cover and braise in a 170°C / 338°F oven for 90 minutes, until cabbage is tender and the pork filling is fully cooked. · 1 h 30 min
When it is done: Center of a roll reaches 71°C / 160°F and juices run clear.
Sauce and serve
Whisk sour cream into hot cooking liquid off the heat, pour the mushroom sauce over the rolls, and serve 2-3 per person. · 5 min
What to look for: Sauce is creamy beige with visible mushroom pieces.

Nutrition (per serving)

kcal	737
Protein	35 g
Carbohydrates	53 g
of which sugars	14 g
Fat	43 g
of which saturated	18 g
Fibre	10 g
Sodium	1577 mg

Nutri-ScoreB

Allergens

Contains: milk

Ingredient substitutions

Dried porcini mushroom

Button mushroom: Use only if porcini are unavailable; the sauce will be much milder.

Button mushroom

Dried porcini mushroom: Use sparingly because dried porcini have a much stronger flavor.