Creamy Coconut Mushroom Golabki

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1. 1

   In a large pot of boiling water, cook the cored cabbage heads for 8 to 10 minutes until the outer leaves soften.

   💡 If leaves are not tender enough, they might break during rolling.

   cabbage 1 large head or 2 medium sized heads

   ⏱ 8 to 10 minutes▶ 0:32

2. 2

   Peel the softened leaves from the cabbage, place them on absorbent paper, and trim away the thick mid-ribs carefully.

   💡 Removing the mid-rib makes the leaves more flexible for rolling.

   cabbage 1 large head or 2 medium sized heads

   ▶ 0:57

3. 3

   In a skillet, heat 3 tbsp olive oil over medium heat. Sauté 1 large chopped yellow onion until soft, then add 5 large chopped garlic cloves and sauté for another minute.

   💡 Reserve the cabbage cooking liquid for later.

   olive oil 3 tbspyellow onion 1 largegarlic 5 large cloves

   🔥 medium heat▶ 2:22

4. 4

   Add 500 g minced beef to the skillet, stirring to break up lumps. Cook until all liquid is absorbed, then season with 1 tsp black pepper, 1 tsp salt, and 4 tsp dried marjoram.

   💡 The liquid released from the beef will be absorbed during cooking.

   minced beef 500 gsalt 1 tspdried marjoram 4 tsp

   ▶ 2:44

5. 5

   Stir in 3/4 cup cooked long grain rice, 2 eggs, and 2 tbsp chopped parsley. Mix thoroughly and let the filling cool.

   💡 Allowing the filling to cool before adding eggs helps with consistency.

   cooked long grain rice 3/4 cupeggs 2parsley 2 generous tablespoons

   ▶ 3:23

6. 6

   Place 2 spoons of filling in the center of a cabbage leaf. Roll tightly from the stem end, fold in the sides, and continue rolling like a small burrito.

   💡 Use larger leaves for the rolls.

   cabbage 1 large head or 2 medium sized heads

   ▶ 3:56

7. 7

   Place cabbage rolls seam-side down in an ovenproof casserole lined with a thin layer of extra cabbage leaves. Preheat oven to 190°C.

   💡 Toothpicks can be used to secure rolls, but are not strictly necessary.

   cabbage 1 large head or 2 medium sized headsextra cabbage leaves

   🔥 190°C▶ 4:37

8. 8

   In a saucepan, heat 2 tbsp olive oil and 1 tbsp butter. Sauté 1 1/4 cups sliced mushrooms for about 4 minutes until golden.

   💡 If the flour is too dry, add a little extra olive oil.

   olive oil 3 tbspbutter 1 tbsp

   ⏱ 4 minutes▶ 5:17

9. 9

   Stir in 1/4 cup flour for 1 minute to form a roux. Mash in 1 vegetable stock cube, then gradually whisk in 2 cups of cabbage broth until smooth.

   💡 The sauce should begin to thicken as you add the broth.

   cabbage 1 large head or 2 medium sized headsvegetable stock cube 1 cubecabbage broth 2 cups

   ⏱ 1 minute▶ 5:46

10. 10

    Once smooth, add 1/4 cup of cabbage broth and bring to a simmer. Stir in 200 ml coconut cream, then add the final 1/4 cup of cabbage broth.

    💡 Ensure the sauce is smooth before adding the next liquid.

    cabbage 1 large head or 2 medium sized headscabbage broth 2 cupscoconut cream 200 ml

    🔥 simmer▶ 6:28

11. 11

    Season the sauce with 1/2 tsp garlic powder, 1/2 tsp black pepper, 1/2 tsp salt (or to taste), 2 tbsp dill, and 1 tbsp lemon juice. Remove from heat.

    💡 The lemon juice adds a bright finish to the creamy sauce.

    garlic 5 large clovessalt 1 tspgarlic powder 1/2 tsplemon juice 1 tbsp

    ▶ 7:10

12. 12

    Pour the sauce over the cabbage rolls in the casserole. Bake in the oven at 190°C for 45 minutes until bubbly and golden.

    💡 The rolls should be slightly golden on top.

    cabbage 1 large head or 2 medium sized heads

    🔥 190°C⏱ 45 minutes▶ 7:59

13. 13

    Let the rolls rest for 5 minutes before serving hot.

    💡 Resting helps the texture set.

    ⏱ 5 minutes▶ 8:34

This recipe was organized from the source video's transcript. Amounts follow what the video presents. Source: Recipes are Simple on YouTube