Globlisky or stuffed cabbage is a polish christmas vegetable dish with mushrooms ,buckwheat and borscht.It is normally eaten on christmas eve .We add white borscht which adds a great flavor to make it greatly instead of veg broth or tomato sauce .
Baking time ;2 hours
400g of buckwheat
400g mushrooms
4 small onions
large head of cabbage
salt
marjoram herbs
pepper
frying oil
White borscht ,recipe below
White borscht
2 smoked kielbasa
2 tbsp. unsalted butter
2 cloves garlic, finely chopped
1 leeks, trimmed, sliced
1 small yellow onion, sliced
1 medium russet potato, peeled and cut into 1″ cubes
2 sprigs marjoram
1 bay leaf
4/3 cups sour cream
1⁄8 cup flour
Kosher salt and freshly ground black pepper, to taste
1⁄4 cup roughly chopped dill
2 tbsp. chopped parsley
Instructions
Boil kielbasa and 8 cups water in a 6-qt. saucepan. Reduce heat to medium-low; cook to flavor broth, about 25 minutes. Pour liquid and kielbasa into a bowl; reserve. Return saucepan to medium heat. Add butter, garlic, leeks, and onion; cook until soft, about 10 minutes. Add reserved liquid, potatoes, marjoram, and bay leaf; boil. Reduce heat to medium-low; cook until potatoes are tender, about 30 minutes. Discard marjoram and bay leaf; purée soup in a blender. Return soup to pot; bring to a simmer. Meanwhile, whisk sour cream and flour in a bowl, add 1⁄2 cup soup, and whisk until smooth. Pour mixture into soup; cook, stirring, until thickened, about 5 minutes. Cut kielbasa into 1⁄2″-thick slices; add to soup along with salt, and pepper.
Rinse buckwheat, dress up and pour boiling water over it so that it is covered with water. Every few minutes you have to mix it. After 30 minutes, porridge will absorb water and soften. Peel, wash, cut the mushrooms, put them in a saucepan, fry and simmer until tender. Peel, rinse, slice, toss the onion and fry it. Boil water in a high pot and brew in it, peeled from the outer leaves, cabbage. Take off every few minutes, for a few leaves. Cut out thick part from each leaf. Add mushrooms, wheat ,onions to one dish. Add salt, pepper and marjoram.
Fill each leaf with a filling and wrap. Leave a few leaves to line the dish and cover the stuffed cabbage so that they do not sint. Stuffed cabbage rolls in an ovenproof dish, pour borscht and bake for about 2 hours at 180 degrees.
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