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.
Provided by littleturtle
Categories One Dish Meal
Time 1h10m
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.
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S S Love
[email protected]These golabki were delicious! The cabbage leaves were tender and the filling was flavorful. I loved the combination of rice, mushrooms, and vegetables. I will definitely be making these again.
Ak Marri
[email protected]I was looking for a vegetarian golabki recipe and this one did not disappoint. The golabki were delicious and the instructions were easy to follow. I will definitely be making these again!
Elia Deleon
[email protected]I've made golabki many times before, but this recipe is by far the best. The filling is so flavorful and the cabbage leaves are cooked to perfection. I will definitely be making these again and again.
Suudi Omar
[email protected]These vegetarian golabki were a great way to use up some leftover cabbage. They were easy to make and turned out delicious. I served them with a side of roasted vegetables and they were a hit.
Shrijana Mandal
[email protected]These golabki were amazing! The cabbage leaves were perfectly cooked and the filling was delicious. I loved the combination of flavors. I will definitely be making these again.
Roshandra Robinson
[email protected]I'm not a fan of cabbage, but I loved these golabki. The cabbage leaves were tender and the filling was flavorful. I served them with a side of mashed potatoes and they were perfect.
Tlhareseng Primary
[email protected]These golabki were a lot of work, but they were worth it! They were so delicious and everyone at my dinner party loved them. I will definitely be making them again.
Uwais
[email protected]I've never made golabki before, but this recipe made it easy. The instructions were clear and concise, and the golabki turned out perfectly. They were delicious and my family loved them!
Raby Hasso
[email protected]These vegetarian golabki were a bit bland for my taste. The filling was dry and the cabbage leaves were tough. I think I would have liked them better if I had used a different recipe.
MIHIYA BOT MP40
[email protected]I'm not a vegetarian, but these golabki were so good, I didn't even miss the meat. The filling was packed with flavor and the cabbage leaves were cooked to perfection. I will definitely be making these again!
HERO ALAMIN
[email protected]This recipe was easy to follow and the golabki turned out great! The cabbage rolls were hearty and flavorful, and the sauce was delicious. I will definitely be making these again.
Victor McLaughlin
[email protected]These vegetarian golabki were a hit! The cabbage leaves were perfectly tender, and the filling was flavorful and satisfying. I loved the combination of rice, mushrooms, and vegetables. I served them with a dollop of sour cream and a sprinkle of fresh