Gołąbki (Cabbage Rolls) with Mushroom and Rice Filling

Ingredients

• 1 large Green Cabbage
• 2 cups Cooked Rice
• 1 lb Mushrooms
• 1 large Onion
• 2 cups Tomato Sauce
• 1 cup Vegetable Broth
• 2 cloves Garlic
• 1 tsp Dried Thyme
• 1 tsp Salt
• 0.5 tsp Black Pepper
• 2 tbsp Olive Oil

Instructions

1. 1Fill a large pot (at least 8-quart capacity) with water and add the 1 tsp of salt. Bring the water to a rolling boil over high heat. Carefully remove the core from the 1 large Green Cabbage. Gently peel off the outer leaves, one at a time, until you have about 12-16 intact leaves. Submerge the cabbage leaves in the boiling water and cook for 2-3 minutes, until they are pliable and slightly translucent. Using tongs, carefully remove the softened leaves and place them in a colander to drain and cool completely, which will take about 15-20 minutes.
2. 2While the cabbage leaves cool, finely dice the 1 large Onion into 1/4-inch (6 mm) pieces. Clean the 1 lb of Mushrooms and cut them into 1/4-inch (6 mm) dice. Mince the 2 cloves of Garlic very finely. Heat the 2 tbsp of olive oil in a large (10-12 inch or 25-30 cm) skillet over medium heat until shimmering. Add the diced 1 large Onion and 1 lb of Mushrooms to the skillet and sauté for 8-10 minutes, stirring occasionally, until they have softened, released their liquid, and are lightly browned. Add the minced 2 cloves of Garlic and 1 tsp of Dried Thyme and cook for an additional 1 minute, stirring constantly, until fragrant.
3. 3Transfer the sautéed mushroom and onion mixture to a large mixing bowl. Add the 2 cups of Cooked Rice, the remaining 1 tsp of Salt, and the 0.5 tsp of Black Pepper to the bowl. Mix all ingredients thoroughly with a spoon or your hands until well combined.
4. 4Preheat your oven to 350°F (175°C). In a medium bowl, whisk together the 2 cups of Tomato Sauce and 1 cup of Vegetable Broth until smooth. Set aside.
5. 5Lay one cooled cabbage leaf flat on a clean work surface. If the thickest part of the stem is very prominent, carefully shave it down with a knife so it's flatter, without tearing the leaf. Place 2-3 tablespoons of the mushroom and rice filling near the stem end of the leaf. Fold the sides of the cabbage leaf inward over the filling, then starting from the stem end, roll the leaf up tightly to form a compact cylinder.
6. 6Arrange the finished cabbage rolls snugly in a single layer in a 9x13 inch (23x33 cm) baking dish. Pour the prepared mixture of 2 cups of Tomato Sauce and 1 cup of Vegetable Broth evenly over the rolls. Cover the baking dish tightly with aluminum foil. Bake for 1 hour at 350°F (175°C). After 1 hour, carefully remove the foil and continue baking for another 30 minutes, or until the cabbage leaves are very tender when pierced with a fork and the sauce is bubbly around the edges.
7. 7Carefully remove the baking dish from the oven. Let the Gołąbki rest for 5-10 minutes before serving hot. This resting time allows the flavors to meld and the rolls to firm up slightly.

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