As the seasons change so do our taste buds' preferences. When spring is in full bloom we may be gravitating away from our favorite, hearty dishes and craving something a bit lighter instead! Luckily, Polish cuisine has lots to offer on both ends of the spectrum, and in celebration of the spring season, we're ready to explore some of Poland's best, springtime flavors. To help us get started, we've asked America's favorite Polish food blogger, Lois Britton of the Polish Housewife blog for a recommended Polish recipe! So how about some buckwheat and forest mushroom stuffed cabbage rolls?!
Buckwheat is one of a wide variety of groats commonly used in Polish cuisine. Not only is buckwheat light and gluten free, it is also incredibly nutritional! At the same time, it can be quite filling and provides a great, earthy note to any dish. Paired with our dried, forest mushrooms, wrapped in cabbage leaves and topped with our delicious mushroom sauce, this cabbage rolls dish is not only light, but also provides all the essence of a Polish forest in the springtime.
We've provided the list of ingredients you'll need to make these unique Polish cabbage rolls below. You can find some of the traditional Polish products needed here on Polana.com (links provided in the list). Once you've got your shopping done, head over to Polishhousewife.com for step-by-step instructions for the recipe!
INGREDIENTS:
- a packet of dried mushrooms (70 – 100 g)
- 1 head savoy cabbage
- 1 large onion, diced
- 2 tablespoons butter
- 1 cup buckwheat groats, cooked according to package directions
- 1 egg
- Salt and pepper, to taste
- 1 packet of Kucharek Mushroom Sauce for your cabbage rolls topping
Ready to get started? See Lois' full recipe HERE.
Smacznego!