|Cooking my way through From a Polish Country House Kitchen|
Ed and I have been married for 33 years, so I have been making stuffed cabbage for almost that long. He grew up near Pittsburgh with a lot of Polish families, so everyone around there makes golabki. This week’s recipe is for one of the two variations in the book.
|Ed liked that the mushroom filling held its shape and gave the appearance of traditional stuffed cabbage. The flavor was nice, but not as “comfort food” as my usual recipe.|
Like bake-alongs I’ve done in the past, I’m not posting the recipes in From a Polish Country House Kitchen, but if you’d like your own copy, it’s available on Amazon.