Polish Golabki Stuffed Cabbage

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Polish Golabki Stuffed Cabbage

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  • Show Name

So Many Green Foods

  • Show Name

So Many Green Foods

  • Show Date
March 12, 2022
  • Show Date
March 12, 2022
  • Cook

Susannah Dickman

  • Cook

Susannah Dickman

Description

Growing up my mom and grandmother made this recipe! Typically, it is made with pork
and rice. I wanted to veganize this and make it low-fat plant based. The name Golabki
translates to ‘little pigeon’ because of the shape and size of the dumpling. I also
learned that historically Golabki were made with buckwheat and potatoes. I decided to
use buckwheat, mushrooms, and rice to stuff this cabbage with! They are delicious!
Enjoy!

  • Ingredients

Cabbage and Stuffing

  • ✓ 1 whole head cabbage (use white or savoy cabbage
  • ✓ 1 large onion, chopped
  • ✓ 1 cup cooked buckwheat (cooked according to package directions)
  • ✓ 1 cup cooked brown rice or Basmati rice (cooked according to package directions)
  • ✓ 3 cups mushrooms roughly chopped
  • ✓ 3 cloves garlic diced
  • ✓ 1 tablespoon Tamari or liquid aminos
  • ✓ 1 teaspoon salt
  • ✓ 1/2 teaspoon pepper
  • ✓ 1 cup low-sodium vegetable broth

Tomato Sauce: Here is my recipe or you can use your own favorite tomato sauce
recipe.
2-14.4 oz cans diced tomatoes
1/4 cup cashews soaked in water for at least 2 hours
1/4 teaspoon salt
pinch of pepper

  • Instructions
  1. Heat oven to 350 degrees
  2. Remove the core from the cabbage. Put the whole head into a large pot filled with boiling, salted water. Cover and cook 2 – 10 minutes until cabbage is softened enough to pull off individual leaves and flexible enough to make the Golabki. You will need about 10 leaves. Cooking time will depend on how large your cabbage is.
  3. Drain cabbage and cool it down by placing it in ice water. Separate the leaves you will use. You should use about 10 rolls.
  4. sauté the onions and garlic in a large saucepan until onions are translucent. Add 1 tablespoon of water as needed to prevent sticking.
  5. When onions are done, add mushrooms, cook for about 5 minutes until mushrooms are soft.
  6. Add the cooked buckwheat and cooked rice to the saucepan and mix well.
  7. Mix in 1 tablespoon tamari or aminos
  8. Remove mixture from heat.
  9. Gather the 10 leaves for making the Golabki to assemble the dumplings.
  10. Cut the remaining cabbage and place it in the bottom of a casserole dish
  11. Place about 1/4 – 1/2 cup of the filling on each cabbage leaf. Roll away from you to encase the filling. Flip the right side of the leaf to the middle, then flip the left side. You will have something that looks like an envelope. Roll away from you to create a neat little roll.
  12. Make tomato sauce, put all ingredients tomato bits, cashew, salt and pepper in high-speed blender and process until smooth.
  13. Put the cabbage rolls on top of the chopped cabbage in the casserole dish. You want them to be packed tightly into the dish.
  14. Pour in 1 cup vegetable broth over cabbage rolls.
  15. Ladle 3/4 of the tomato sauce on top and cover
  16. Bake @ 350 for 45 minutes
  17. Serve hot, top with additional tomato sauce and sour cream if desired.
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