After traveling through Amsterdam, Antwerp, Brussels, Munich, Vienna, and Budapest, I finally arrived in Krakow to end my trip. Staying with my friend’s grandmother, who spoke no English, we found our communication through food. She kindly showed me her very own recipe for a vegetarian stuffed cabbage that she created. I fell in love and knew I had to make my own version. So one day off from work, I worked away in the kitchen re-crating her recipe. Is it the same? I don’t think it can be. But I have a new love for Polish food and find myself missing her borscht. This is a hearty entrée meal that will fill up veggie and meat lovers alike.



Recipe Type


Main Dish


Hannah's Bananas

Prep time:

45 mins

Cook time:

30 mins

Total time:

1 hour 15 mins


6 entree servings


  • 1 head of cabbage
  • ½ cup finely diced onions
  • ½ cup shredded baby bella mushrooms
  • 4 cups of cooked buckwheat or buckwheat groats
  • 2 tablespoons of coconut aminos or soy sauce
  • 2 tablespoons of apple cider vinegar
  • 1 tablespoon tamari
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon garlic powder
  • ½ cup thinly sliced baby bella mushrooms
  • ¼ cup of greek yogurt
  • 2 tablespoons white whole-wheat flour


  1. Bring a large pot of water to a boil and place the head of cabbage in. Make sure the cabbage is submerged. Boil for about 20-30 minutes or until the leaves are tender. Drain the cabbage, dry, and place to the side.
  2. While the cabbage boils, cook your buckwheat according to the packaging.
  3. While the buckwheat cooks, shred your mushrooms either with a food processor or box shredder. Then in a pan using cooking spray or a touch of olive oil, begin to sautee your onions until they are translucent. Then add in the mushrooms and cook until tender.
  4. When the buckwheat is done cooking, transfer it to a large bowl with the sautéed mushrooms and onion. Then add in the soy sauce, vinegar, salt, pepper, and garlic powder.
  5. Next time a medium sized spoonful and place into the middle of the cooked cabbage leaf. Fold the sides of the cabbage onto itself, sealing in the filling. Place in a large roasting pan. Continue until all the cabbage is sued and filling is gone.
  6. Take the roasting pan, add a shallow layer of water, and place into a 350 degree oven for 30 minutes.
  7. While the cabbage bakes, make the sauce. Take the other half of your thinly sliced mushrooms and place them in a sauté pan. Add in water until the mushrooms are just covered. Bring this to a boil. While the mushrooms boil, mix together the greek yogurt and flour. Once the mushrooms are simmering, add some of the stock into the yogurt mixture to create a thickener. Place this back into the pan with the rest of the mushrooms.
  8. Once the cabbage is done cooking, ladle the sauce on top of the stuffed cabbage and enjoy!


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