GOLABKI (POLISH STUFFED CABBAGE ROLLS) (VEGETARIAN VERSION ...
pronounced gaw-WUMP-kee, literally meaning 'little pigeons'. Probably the best known Polish food. The ground meat & rice type in tomato sauce are the most common, but the seasonings and stuffings vary from region to region and there are many other varieties, including vegetarian versions like the one listed here.
Total Time 1 hours 10 minutes
Prep Time 25 minutes
Cook Time 45 minutes
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Slice through the base of the cabbage and cook in lightly salted boiling water until tender.
- When the leaves are tender, peel off (You may have to peel the first layers first and then return the cabbage to cook and continue peeling the leaves until all are done).
- Boil the rice until just tender; drain and set aside.
- Fry the onions in the butter until softened.
- Dice the mushrooms and fry lightly with the onions, and the Worcestershire sauce, if using.
- Mix with the rice and season with salt, pepper, garlic, paprika and parsley.
- Place a tablespoonful of the rice mixture in each cabbage leaf; carefully, tuck in sides and roll to cover rice.
- Heat the oven to 400°F.
- Grease a roasting pan and place cabbage rolls seam side down in pan, packing them tightly together.
- Pour enough juice or stock over the top to cover them.
- Sprinkle lightly with remaining paprika.
- Cover and bake in oven for 20 minutes.
- Remove cover and bake for another 10 minutes to brown the cabbage lightly.
Nutrition Facts : Calories 446.4, FatContent 11.4, SaturatedFatContent 6.7, CholesterolContent 26.7, SodiumContent 1759.8, CarbohydrateContent 80.3, FiberContent 12.7, SugarContent 28.4, ProteinContent 13.8
VEGETARIAN POLISH CABBAGE ROLLS RECIPE - FOOD.COM
Easy and delicious recipe for cabbage roll. A variation of a recipe found in my grandmother's recipe box.
Total Time 1 hours 30 minutes
Prep Time 15 minutes
Cook Time 1 hours 15 minutes
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Core cabbage, place in pot and cover with water. Bring to a boil. Lower heat to medium and cover with a lid. Cook until slightly softened. Remove cabbage and place in a dish to cool.
- Meanwhile, in a large pot, saute onions and garlic in the olive oil until transparent. Add crumbles, rice, spices, egg, and vegetable broth. Mix well.
- When cabbage is warm to the touch, peel leaves and place on cutting board. You should have six very large leaves.
- Preheat oven to 375°F.
- Divide filling mixture into six equal parts.
- Fill cabbage leaves and roll. Place filled rolls with folded end down into baking dish.
- Combine soup and tomatoes along with tomato juice from can in separate bowl. Add half of soup can worth of water to sauce. Mix well.
- Ladle over rolls. Cover rolls in aluminum foil and bake for 45 minutes or until cabbage is easily poked with a fork.
Nutrition Facts : Calories 389.1, FatContent 8.6, SaturatedFatContent 1.7, CholesterolContent 62, SodiumContent 285.6, CarbohydrateContent 69.9, FiberContent 8.8, SugarContent 12.5, ProteinContent 11
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POLISH STUFFED CABBAGE LEAVES | PLANT-BASED VEGAN RECIPE
From thehappyfoodie.co.uk
Cuisine Polish
Preheat your oven to 200°C fan. Carefully separate the leaves of your cabbage from the base. Bring a large pot of salted water to the boil and blanch the cabbage leaves for around 2–3 minutes, just to cook them through, making them easy to handle when stuffing. Drain and place to one side while you make the filling.
Cook your grain according to the packet instructions in a large pot of salted boiling water. If using a slower-cooking grain, you can factor this into the overall cooking time. Once cooked, drain and set aside.
While your grain is cooking, make the sauce and filling. For the sauce, heat the olive oil in a shallow pan. Add the onion and sauté until slightly golden and fragrant, then add the garlic and continue to cook for another minute or so. Add the tomato purée, miso, chopped tomatoes, thyme, oregano and a dash of water to loosen. Season well with salt and pepper, stirring to combine.
Allow to simmer on a low heat, encouraging the tomatoes to soften and cook into a thick sauce. You can add a little more water if the sauce is sticking or too thick. When the desired consistency is reached, turn off the heat, ready for pouring over the cabbage leaves.
Over a low-medium heat, sauté your onions in the soy sauce or tamari. They will start to go brown quickly and will caramelize ever so slightly. Add a dash of water if they dry up too much. Add the garlic and sauté for another minute or so, then add the parsley and dill, stirring to combine, and then the mushrooms. Mix well. Add the lemon juice and zest, along with the paprika and allspice. Season well with salt and pepper and add a dash of water to prevent the mixture sticking to the pan.
Transfer to a bowl and add the tahini, walnuts and sultanas, as well as your drained cooked grain. Season again with salt and pepper and stir well.
To build and serve, take your blanched cabbage leaves and place them flat on a surface. Divide your filling between the leaves (you can do as many leaves as you need in order to use up your filling) and roll them up carefully, starting from the bottom stem and tucking in the sides. Gently squeeze them to keep compact and place them in a baking dish. Continue until the dish is full and you have no mixture left.
Evenly pour over the tomato sauce, spreading it as you wish. Put into the oven to bake and warm through for about 20–25 minutes. They should be lovely and brown on top. Remove from the oven and serve on their own or with a simple side salad.
Note: You can use a tin of tomatoes here if you can’t find any fresh ones, depending on the season or what you want to use from your cupboard. Use tinned whole tomatoes, if you can.
Waste tips: You can use any choice of grain in this dish, instead of the suggestions above, or feel free to use lentils or another cooked grain, depending on what you have in. Sometimes I’ll add carrots and/or celery to the mix, or you can keep it very basic. Feel free to omit the mushrooms should you want to stick to cupboard ingredients, or add another vegetable of choice if you have leftovers. You can make big batches of the tomato sauce, as it keeps really well in the fridge or freezer. It’s ideal for adding to pastas or rice dishes for something quick and hearty. This dish will keep in the fridge for a few days, so you could serve it cold with a plant-based yoghurt or cream, or even with hummus.
POLISH GOLABKI: STUFFED CABBAGE [VEGAN, GLUTEN-FREE] - ONE ...
From onegreenplanet.org
Cuisine NO info
Calories 0 calories per serving
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Reviews 3.3
Total Time 2 hours 0 minutes
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POLISH STUFFED CABBAGE RECIPE | ALLRECIPES
From allrecipes.com
Reviews 4.1
Total Time 1 hours 30 minutes
Category Main Dishes, Stuffed, Stuffed Cabbage
Calories 331.2 calories per serving
- Pile up the filled leaves in a large pot, putting the larger leaves on the bottom. Add the tomato juice, vinegar and sugar and enough water to cover. Simmer over medium low heat for about 60 minutes. (Note: Keep an eye on them, making sure the bottom of leaves do not burn.)
POLISH STUFFED CABBAGE RECIPE | ALLRECIPES
From allrecipes.com
Reviews 4.1
Total Time 1 hours 30 minutes
Category Main Dishes, Stuffed, Stuffed Cabbage
Calories 331.2 calories per serving
- Pile up the filled leaves in a large pot, putting the larger leaves on the bottom. Add the tomato juice, vinegar and sugar and enough water to cover. Simmer over medium low heat for about 60 minutes. (Note: Keep an eye on them, making sure the bottom of leaves do not burn.)
POLISH STUFFED CABBAGE LEAVES | PLANT-BASED VEGAN RECIPE
From thehappyfoodie.co.uk
Cuisine Polish
Preheat your oven to 200°C fan. Carefully separate the leaves of your cabbage from the base. Bring a large pot of salted water to the boil and blanch the cabbage leaves for around 2–3 minutes, just to cook them through, making them easy to handle when stuffing. Drain and place to one side while you make the filling.
Cook your grain according to the packet instructions in a large pot of salted boiling water. If using a slower-cooking grain, you can factor this into the overall cooking time. Once cooked, drain and set aside.
While your grain is cooking, make the sauce and filling. For the sauce, heat the olive oil in a shallow pan. Add the onion and sauté until slightly golden and fragrant, then add the garlic and continue to cook for another minute or so. Add the tomato purée, miso, chopped tomatoes, thyme, oregano and a dash of water to loosen. Season well with salt and pepper, stirring to combine.
Allow to simmer on a low heat, encouraging the tomatoes to soften and cook into a thick sauce. You can add a little more water if the sauce is sticking or too thick. When the desired consistency is reached, turn off the heat, ready for pouring over the cabbage leaves.
Over a low-medium heat, sauté your onions in the soy sauce or tamari. They will start to go brown quickly and will caramelize ever so slightly. Add a dash of water if they dry up too much. Add the garlic and sauté for another minute or so, then add the parsley and dill, stirring to combine, and then the mushrooms. Mix well. Add the lemon juice and zest, along with the paprika and allspice. Season well with salt and pepper and add a dash of water to prevent the mixture sticking to the pan.
Transfer to a bowl and add the tahini, walnuts and sultanas, as well as your drained cooked grain. Season again with salt and pepper and stir well.
To build and serve, take your blanched cabbage leaves and place them flat on a surface. Divide your filling between the leaves (you can do as many leaves as you need in order to use up your filling) and roll them up carefully, starting from the bottom stem and tucking in the sides. Gently squeeze them to keep compact and place them in a baking dish. Continue until the dish is full and you have no mixture left.
Evenly pour over the tomato sauce, spreading it as you wish. Put into the oven to bake and warm through for about 20–25 minutes. They should be lovely and brown on top. Remove from the oven and serve on their own or with a simple side salad.
Note: You can use a tin of tomatoes here if you can’t find any fresh ones, depending on the season or what you want to use from your cupboard. Use tinned whole tomatoes, if you can.
Waste tips: You can use any choice of grain in this dish, instead of the suggestions above, or feel free to use lentils or another cooked grain, depending on what you have in. Sometimes I’ll add carrots and/or celery to the mix, or you can keep it very basic. Feel free to omit the mushrooms should you want to stick to cupboard ingredients, or add another vegetable of choice if you have leftovers. You can make big batches of the tomato sauce, as it keeps really well in the fridge or freezer. It’s ideal for adding to pastas or rice dishes for something quick and hearty. This dish will keep in the fridge for a few days, so you could serve it cold with a plant-based yoghurt or cream, or even with hummus.
MEATY VEGETARIAN GALUMPKIS [VEGAN] - ONE GREEN PLANET
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Cuisine NO info
Calories calories per serving
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