Traditional recipe of vegetarian golabki directly from Poland! Fluffy rice and mixed wild mushrooms wrapped in cabbage leaves and cooked to perfection. Pretty simple to make, but they do take time. They can be served fried, but cooked are just as delicious!

~ 1 large cabbage head
~ 1/2 large white onion, finely chopped
~ 14-16 fresh mushrooms, finely chopped
~ 1 Tbsp butter
~ 2 cups long grain rice (I like to use 1 cup long grain & 1 cup medium grain)
~ 3 & 1/2 cups water
~ 1 tsp butter
~ Salt & pepper
~ 2-3 cups veg. broth
~ 1 cup water
~ 1 veggie cube
~ 2-3 Tbsp tomato paste
~ 1-2 Tbsp flour
~ 4-5 Tbsp sour cream

Prepare mushrooms: In frying pan fry onion, then add mushroom and butter. Fry until cooked through. Salt & pepper. Set aside. Do not wash the frying pan!

Prepare rice:
Rinse the rice 2-3 times.
In pot boil water.
Add rice, butter, and salt. Lower the heat down to low and almost completely cover the pot.
Cook the rice about 10-15 min or until semi-cooked (firm but tender, no longer crunchy).
Remove from the heat and let it sit a few minutes covered.

Then combine mushrooms with rice. Add salt and pepper.

Prepare broth: Using the mushroom skillet put 2-3 cups veg broth, 1 cup water, and 1 veggie cube (bouillon square). Only heat it up to dissolve the bullion.

Prepare cabbage:
In a tall pot boil water.
Wash the cabbage, cut out the root (center) and drop into the boiling water cut side down. Cook for about 10 min.
Then flip the head upside down so that the cut side is up. Cook for about 5 min.
Take cabbage out of the water, let it cool off a little and then delicately start taking the head apart making sure each leaf stays intact.
Cut the remaining root out off of each leaf.

Place 2 to 3 tablespoons rice mixture on each cabbage leaf. Fold in sides, starting with an unfolded edge, roll up leaf completely to enclose the rice. Repeat with remaining rice and leaves.

Do not discard leaves that will not be used for the rolls.

In the large and preferably wide pot, take leftover/unused leaves, align them on the bottom of the pot and start stacking rolled golabki on the top.
Cover golabki with prepared earlier broth.
Cover the pot and cook on low heat for about 1 hour.
Let them rest.

Red sauce: Use veg. broth from the pot (that golabki have been cooking in), add tomato paste and add mixed flour with sour cream. Salt and pepper. Cook until bubbly and fragrant.

Spoon sauce over rolls. Sprinkle with dill.

Serve: Can be served cooked or fried with or without the sauce.