Lots of budget cooking in my new Winchcombe kitchen these days, as I’m not earning, must cook tasty food, but not expensive. I made golabki this evening, but I had no pork, so I came up with a filling made of porcini mushrooms, rice, some chopped and fried shallots, carrots and celery, all well seasoned and flavoured with sesame oil. Everything wrapped in savoy cabbage leaves and slowly cooked. The sauce was a simple one, but based on mushroom stock from the porcini used in the filling, altogether a lovely combination. Florian said, the best golabki to date. 🙂