This is a very simple vegan version of one of our traditional rustic Polish food. Golabki are super simple wiht very few ingredients, but they have always been one of my favourite dishes that bring the taste of home. Enjoy!
Ingredients (for 10 golabki)
1 small cabbage
500g of chesnut mushrooms (or 250g of chesnut mushrooms and 250g of wild mushrooms)
350-400g of buckwheat
1-2 table spoons of rapeseed oil
1 veg stock cube
salt and pepper
Cut the core out of the cabbage. Boil the leaves in water until soft
Boil the buckwheat as per instructions on the box (usually approx 15 minutes), for 1 glass of buckwheat use 2 glasses of water
In the meantime chop the onion into small pieces and stirfry in rapeseed oil until golden. Chop the mushrooms into small parts and add to the onion, keep frying on a low fire until the mushrooms are ready. Once the buckwheat is ready, get rid of excess water if needed, and add the buckwheat to the pan together with mushrooms and onion, keep stirring and keep them on a low fire for a couple of minutes, Add salt and pepper to taste.
When the cabbage is soft, check the leaves and get rid of any remaining hard parts. Put a few leaves on the side, you will need them later.
Stuff the cabbage leaves with the buckwheat, mushroom and onion mix, roll the leaves into small golabki parcels. Remember they have to be pretty well sealed. Place the remaining leaves on the bottom of a large saucepan. Put the ready parcels on top of the leaves and on top of one another. Dissolve the stock cube in warm water (approx 200mls) and pour it over the golabki parcels. Cover the saucepan with a lid, and simmer for approx 40-45 minutes.
For the sauce
Handful of chestnut mushrooms (chopped)
1 small bunch of green parsley (chopped)
1 tea spoon of rapeseed oil
1 table spoon of buckwheat flower
1-2 table spoons of plant milk (unsweetened)
salt and pepper
Stirfry the mushrooms in rapeseed oil until ready, take the pan off the fire and stir in the green parsley.
In a glass mix the flower with 2 table spoons of water and plant milk. Keep mixing, if the consistency is too thick and sticky, add more water. Once you achieve desired sauce consistency pour the mix onto the pan with mushrooms and parsley, keep mixing, add salt and pepper to taste – sauce is ready!
Best eaten on their own, in the photo Golabek is served with cabbage and pea mix (recipe another day)