As per histoireinsolite’s request, meatless golabki recipes. These are all (paraphrased for the long ones, quoted for the shorter) from Robert and Maria Strybel’s Polish Heritage Cookery, which has more recipes than I will ever know what to do with.
Stuffed Cabbage with Mushroom Filling
6-8 oz. mushrooms, washed and diced
3 tbsp butter
2 tbsp water
2 onions, finely chopped
Simmer the above ingredients, covered, for about 15 minutes. Uncover and allow to steam off moisture.
1 ½ c. cooked rice
2 tbsp chopped dill
Combine with the mushroom mixture above. Bread crumbs may be added to reduce moisture.
Fill cabbage leaves with mixture and place in baking pan.The recipe suggests cooking together 1 tbsp flour, 1 tbsp butter, and 1 cup court-bouillon to make a sauce/broth that is then poured over the golabki before they go in the oven, but it sounds like any liquid with some flavor will work just as well (especially mushroom broth).
Cover, bake at 350 for 30-40 minutes. Suggests serving with either a butter-and-bread-crumbs sauce, or sour cream sauce with mushrooms.
Cabbage Rolls with Groats and Mushrooms
12-16oz mushrooms,cleaned and chopped
3 tbsp butter
2 onions, chopped
Simmer the above until tender.
3 c. cooked buckwheat groats (kasza)1 tbsp chopped parsley
Combine with mushroom mixture, then fill cabbage leaves. Put in baking pan, add 2 c. court-bouillon or cabbage water, bake at 350 for about 2 hours. Suggested to serve with a mushroom sauce.
Cabbage Rolls with Mushrooms and Eggs
“Soak 1 stale, broken-up kaiser roll in ½ c. milk until soggy and grind. Wash well and dice 12 oz. wild or domestic fresh mushrooms and simmer in 3-4 Tbsp butter with 2 chopped onions 15-20 minutes, or until fully cooked. When cool, combine with ground roll, 3 T. uncooked instant cream of wheat, and 3 finely-chopped or ground hard-boiled eggs. Add 1 T. or more chopped parsley and/or dill, mix well, and salt & pepper to taste. Fill cabbage leaves with mixture. Place in roaster, add 2 c. court-bouillon, and bake at 350 1 ½ hours. Drench with onion sauce on platter.”
Cabbage Rolls with Groats and Cheese
“Dice and lightly brown 1 fairly large onion in 3 T butter. Combine with 3 c. cooked buckwheat groats and ½ lb grated or ground farmer’s cheese (homemade or store-bought). Stir in 2 raw eggs and mix well. Season with salt, pepper, marjoram, and a little sugar. Fill cabbage leaves, place golabki in pan, add 2 c. court-bouillon, and bake in 350 oven about 1 ½ hours. Drench in sour cream sauce and garnish with chopped dill on serving platter.”
Cabbage Rolls with Rice and Eggs
“Cook 1 to 1 ½ c. rice in double its amount of court-bouillon. When cool, combine with 4 finely chopped or ground hard-boiled eggs, 2 diced onions sauteed in 2 T butter, 1 raw egg, and 2-3 T chopped dill. Mix well and season with salt and pepper. Fill cabbage leaves and bake in roaster (with 2 c. cabbage water added) at 350 for 1 ½ hours. Serve with sour cream sauce or tomato sauce.”