Classic Polish cabbage rolls (gołąbki) are stuffed with ground meat and rice, but these have a Spanish twist because they contain shrimp, mussels, green asparagus and oyster mushrooms. After dumplings with Catalan green onions (calçots) and romesco sauce, this one is my second recipe which combine Polish and Spanish cuisine and which I've added to the category fusion. It's definitely quite a simple way of preparing meatless, modern and still delicious version of stuffed cabbage.
Ingredients (for 6 rolls):
2 green onions
1 garlic clove
7 oyster mushrooms
130 g shrimp (peeled - fresh or frozen)
50 g mussels (removed from the shells) - can be canned
10 green asparagus
1 cup cooked rice (used brown rice)
6 large cabbage leaves (previously blanched)
2 tablespoons chopped dill or parsley
salt and pepper
300 g tomato puree
1 bay leaf
3 grains allspice
5 grains black pepper
3 dried kaffir leaves (optional)
1 small onion
2-3 cabbage leaves to line the bottom of the pot
2-3 tablespoons of heavy cream to thicken the sauce (used creme fraiche)
Heat 2 tablespoons of olive oil in a frying pan. Add finely chopped green onions and garlic. After 2-3 minutes, add chopped shrimp. Then add chopped asparagus and oyster mushrooms. When water from the mushrooms evaporates, add chopped mussels. Fry for another 2-3 minutes, then add 1 tablespoon of chopped dill and season with salt and pepper.
Transfer the stuffing into a bowl. Add cooked rice and mix well.
Then add the egg and combine it well with the rest of ingredients.
Dry each cabbage leaf with paper towels. Place the leaf cupped side down on the counter. With a very sharp knife, slice off the hardest part of the center rib or simply cut it out and overlap the two flaps of the cabbage leaf to fill the gap.
Set one of the cabbage leaves on the counter, cupped side up. Place 2 tablespoons of stuffing in the center and fold up the bottom of the leaf over the mixture. Then fold in both sides, and roll the leaf to cover all off the filling.
Place 2-3 leaves of cabbage at the bottom of the pot and put the cabbage rolls on top. Add diced onion, the bay leaf, allspice and black pepper grains and optional the kaffir leaves. Pour in some water covering almost completely the rolls. Cook over low heat for about 50-60 minutes. Then add the tomato puree and cook for about 5-10 minutes. To thicken the sauce mix the cream with a few tablespoons of the sauce and then pour it into the pot. Bring to a boil and sprinkle with the rest of the chopped dill. Season with salt and pepper.