Golabki Polish Stuffed Cabbage Rolls Vegetarian Version
Delight in the comforting flavors of Eastern Europe with this Vegetarian Golabki (Polish Stuffed Cabbage Rolls) recipe, a plant-based twist on a classic dish. Tender green cabbage leaves are carefully blanched and stuffed with a hearty blend of cooked white rice, sautéed mushrooms, carrots, onions, and garlic, seasoned to perfection with fresh parsley, salt, and black pepper. The rolls are simmered in a rich tomato sauce infused with vegetable broth, smoky paprika, and a hint of sweetness for the ultimate depth of flavor. Ideal for vegetarians and anyone seeking a meatless alternative, this dish makes a satisfying main course for family dinners or special occasions. Serve these warming, saucy cabbage rolls straight from the pot and sprinkle with fresh parsley for an authentic and wholesome meal everyone will love. Keywords: vegetarian Golabki, Polish stuffed cabbage rolls, meatless cabbage rolls, plant-based Polish recipes, comfort food.
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Recipe Information
Ingredients
- 1 head Green cabbage
- 2 cups Cooked white rice
- 1 cup Button mushrooms
- 1 medium Carrot
- 1 medium Yellow onion
- 2 pieces Garlic cloves
- 2 tablespoons Fresh parsley
- 1 cup Breadcrumbs
- 2 tablespoons Vegetable oil
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 2 cups Vegetable broth
- 2 cups Tomato sauce
- 1 teaspoon Paprika
- 1 teaspoon Sugar
Instructions
Remove the core of the cabbage with a knife and carefully peel off 12 large leaves. Set these aside, being cautious to avoid tearing them.
Bring a large pot of salted water to a boil, then add the cabbage leaves. Blanch for 2-3 minutes until softened. Drain and pat dry. Set aside.
Finely dice the mushrooms, onion, and garlic. Shred the carrot, and chop the parsley.
Heat vegetable oil in a large pan over medium heat. Sauté the onion for 2 minutes, then add garlic and cook for an additional minute. Stir in the mushrooms and carrot, cooking until softened, about 5 minutes.
In a large bowl, combine the cooked rice, sautéed vegetable mixture, breadcrumbs, parsley, salt, and black pepper. Mix thoroughly to create the filling.
Lay a cabbage leaf flat on a clean surface. Place 2-3 tablespoons of the filling in the center. Fold the sides of the leaf over the filling, then roll tightly to secure. Repeat with the remaining leaves and filling.
In a large pot or deep skillet, spread a layer of tomato sauce on the bottom. Arrange the stuffed cabbage rolls seam-side down in a single layer.
In a mixing bowl, combine the remaining tomato sauce, vegetable broth, paprika, and sugar. Pour this sauce mixture over the cabbage rolls to cover them.
Bring the pot to a gentle boil over medium heat, then reduce to low heat. Cover and simmer for 60-70 minutes, basting occasionally with the sauce.
Serve the golabki warm, garnished with additional parsley if desired. Enjoy!
Nutrition Facts
Calories |
1600 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.9 g | 59% | |
| Saturated Fat | 7.2 g | 36% | |
| Polyunsaturated Fat | 18.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6699 mg | 291% | |
| Total Carbohydrate | 265.1 g | 96% | |
| Dietary Fiber | 29.2 g | 104% | |
| Total Sugars | 48.3 g | ||
| Protein | 45.5 g | 91% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 402 mg | 31% | |
| Iron | 15.3 mg | 85% | |
| Potassium | 2219 mg | 47% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
