Polish Cabbage Rolls (Golabki)
Whenever asked I say cabbage is my favorite food. When I first went vegan as a kid I loved how delicious cabbage sautéed in soy butter was. It is so simple and brings out an amazing depth of flavor of such a cheap ingredient. I also had Golabki, a Polish dish with cabbage, several times growing up. This is my first time making it on my own and I found that there is some technique to the cabbage rolling, but be patient, you'll get the hang of it. Importantly, if a leaf rips, start with a fresh one (this will prevent filling from getting on everything during cooking). Happy cabbage leaf rolling and enjoy the golabki!
Polish Cabbage Rolls (Golabki)
1 large head green cabbage
1 C long grain white rice
2 C water
1 6 oz can tomato paste
1 bunch parsley (rinsed, stems removed, chopped)
1 12 oz package of Yves original meatless ground
1 yellow onion (chopped)
4 cloves garlic (minced)
2 1/2 tsp smoked paprika
1/2 tsp cayenne
salt
fresh ground black pepper
*You will need an oven safe large stock pot for this recipe
0. Preheat oven to 350 F. Remove oven racks so that a large stock pot can fit in the oven.
1. In a large stockpot bring 5-6 quarts water to a boil (this should be enough water to submerge head of cabbage without it spilling over).
2. Carefully remove core from bottom of cabbage. Use a paring knife and wiggle small pieces out one at a time if you can't remove it in one piece. This step is critical so the leaves can be pulled off in the boiling water.
3. Submerge cabbage and let cook for 7-8 minutes. While the cabbage is still cooking, use a large spoon hold down the cabbage head and a pair of tongs to carefully pull off one leaf at a time and place each carefully in large bowl. It should come off easily without ripping, if not cook longer and try again.
4. In a skillet with EVOO on medium brown onions. Add garlic, 1 tsp salt and ground pepper and cook another minute. Set aside.
5. In a small saucepan add rice and 2 cups of water. Bring to a boil and boil for 10 minutes. Take off heat and strain if there is excess liquid. The rice should not be cooked all the way through.
6. In a large bowl add onions, ground meat, rice, paprika, cayenne, and parsley. Stir to incorporate.
7. Take each leaf (make sure it is sturdy, the outer leaves may be thinner and rip when rolled) and cut off some of the rib (this will be a little V cut).
8. Fill with about an ice scream scoop worth of filling. Pull the leaf tightly around the filling and tuck it under. Fold the left and right ends in and next roll tightly like a burrito.
9. Carefully pack the leaves into the bottom of the large stock pot seam side down. Start a second layer if necessary.
10. In a large bowl add tomato paste, 1/2 tsp salt, and several cups of boiling water. Stir until tomato paste is fully dissolved..
11. Pour tomato sauce over cabbage rolls (they should be entirely submerged).
12. Using the bottom of a pop out round cake pan cover the rolls (this will apply some pressure so they don't rupture during cooking.
13. Bake for 2 hours. Check at 1.5 hours (the cabbage should be tender).
14. Spoon the tomato sauce over the golabki and serve warm.
Polish Cabbage Rolls (Golabki)
1 large head green cabbage
1 C long grain white rice
2 C water
1 6 oz can tomato paste
1 bunch parsley (rinsed, stems removed, chopped)
1 12 oz package of Yves original meatless ground
1 yellow onion (chopped)
4 cloves garlic (minced)
2 1/2 tsp smoked paprika
1/2 tsp cayenne
salt
fresh ground black pepper
*You will need an oven safe large stock pot for this recipe
0. Preheat oven to 350 F. Remove oven racks so that a large stock pot can fit in the oven.
1. In a large stockpot bring 5-6 quarts water to a boil (this should be enough water to submerge head of cabbage without it spilling over).
2. Carefully remove core from bottom of cabbage. Use a paring knife and wiggle small pieces out one at a time if you can't remove it in one piece. This step is critical so the leaves can be pulled off in the boiling water.
3. Submerge cabbage and let cook for 7-8 minutes. While the cabbage is still cooking, use a large spoon hold down the cabbage head and a pair of tongs to carefully pull off one leaf at a time and place each carefully in large bowl. It should come off easily without ripping, if not cook longer and try again.
4. In a skillet with EVOO on medium brown onions. Add garlic, 1 tsp salt and ground pepper and cook another minute. Set aside.
5. In a small saucepan add rice and 2 cups of water. Bring to a boil and boil for 10 minutes. Take off heat and strain if there is excess liquid. The rice should not be cooked all the way through.
6. In a large bowl add onions, ground meat, rice, paprika, cayenne, and parsley. Stir to incorporate.
7. Take each leaf (make sure it is sturdy, the outer leaves may be thinner and rip when rolled) and cut off some of the rib (this will be a little V cut).
8. Fill with about an ice scream scoop worth of filling. Pull the leaf tightly around the filling and tuck it under. Fold the left and right ends in and next roll tightly like a burrito.
9. Carefully pack the leaves into the bottom of the large stock pot seam side down. Start a second layer if necessary.
10. In a large bowl add tomato paste, 1/2 tsp salt, and several cups of boiling water. Stir until tomato paste is fully dissolved..
11. Pour tomato sauce over cabbage rolls (they should be entirely submerged).
12. Using the bottom of a pop out round cake pan cover the rolls (this will apply some pressure so they don't rupture during cooking.
14. Spoon the tomato sauce over the golabki and serve warm.
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| Pack cabbage rolls in large stock pot seam side down |
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| Finished product. So yum! |
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