Recipe Review - Stuffed Cabbage with mushroom sauce (FSA page 136)

[judydawn]

These are delicious and well worth the effort.  I had tasted them at the Polish cooking class I attended a while back (they called them Golabki) so was determined to give them a try myself.  I made the 'porcini' mushroom sauce out of slightly larger quantity of ordinary dried mushrooms and although the sauce has less colour than the real thing, it tasted just as nice. I have frozen the leftovers in packs of 2 and the sauce separately. I would suggest you buy a whole savvoy cabbage (not half a big one like I did) as it will give you so much more to work with when rolling them.  There is a mistake in the first step of the recipe where it says to cook the rice for 10 minutes then add the cabbage to blanch above in the varoma and cook another 10 minutes.  The recipe card I received at the cooking class said to cook both items for 10 minutes - the rice certainly didn't need 20 minutes cooking time. It is a bit tricky getting those huge leaves in the varoma (8 of them!) but you will work out a way to either do it in batches or stand something heavy on top to hold the lid down like I did    5/5 from us, simply lovely

[cookie1]

Well done Judy. DH often makes cabbage rolls like his Mum used to make in the old country. The varoma is perfect to cook them in.

[cecilia]

Thank you for this review, JD and your comments, Cookie.  I have found another good one to try, using ingredients on hand.  Love it!