deconstructed golabki

ONE OF MY FAVORITE DINNERS THAT MY MOM MAKES IS GOLABKI - STUFFED CABBAGE ROLLS.  THE RECIPE IS MY FROM MY STEPFATHER'S POLISH FAMILY HERITAGE.  IT IS TRADITIONALLY MADE WITH CABBAGE LEAVES STUFFED WITH BEEF, RICE AND SEASONINGS AND TOPPED WITH A TOMATO SAUCE.  I LOVE THEM!! THEY ARE VERY TIME CONSUMING TO PREPARE.  TODAY I WAS REALLY CRAVING ALL OF THOSE FLAVORS SO I DECIDED TO TAKE THE EASY WAY OUT AND MAKE A SORT OF "GOLABKI STEW"  - MINUS THE BEEF OF COURSE!!  TO ADD A MEATY TEXTURE I DECIDED TO USE SOME SLICED PORTOBELLAS INSTEAD.

DECONSTRUCTED GOLABKI STEW

1/2 HEAD CABBAGE - CHOPPED
2 CUPS OF SLICED BABY BELLA MUSHROOMS
1-2 TBLS OLIVE OIL
SLICED GREEN PEPPERS AND ONIONS - ABOUT 2 CUPS COMBINED
3 CLOVES FRESH GARLIC - MINCED
1 LARGE CAN OF CRUSHED TOMATOES
1 CUP RICE
SALT/PEPPER
ITALIAN SEASONING
CRUSHED RED PEPPER (OPTIONAL)

IN A LARGE POT, ADD CABBAGE TO ABOUT 3-4 CUPS WATER - COVER AND COOK OVER MEDIUM HEAT UNTIL TENDER.  IN SEPARATE SKILLET, HEAT OIL. ADD MUSHROOMS, PEPPERS AND ONIONS AND GARLIC - SALT AND PEPPER TO TASTE. SAUTE UNTIL TENDER.  ADD TO CABBAGE.  ADD CRUSHED TOMATOES, RICE AND SEASONINGS.  COOK OVER MEDIUM TO LOW HEAT UNTIL RICE IS COOKED.  MAY NEED TO ADD LIQUID DEPENDING HOW YOU LIKE THE THICKNESS OF THE STEW.

THIS WAS DELICIOUS AND LOW IN FAT.  TO MAKE IT A MEAL, I MADE SOME MASHED POTATOES AND PILED SOME OF THE STEW ON TOP.  YUM!!  THIS CERTAINLY IN NO WAY REPLACED MY MOM'S GOLABKI'S BUT IT WILL HOLD ME OVER UNTIL WE MEET AGAIN!