Best 2 Vegetarian Polish Cabbage Rolls Recipes

Embark on a culinary journey to Poland with our delightful Vegetarian Cabbage Rolls recipe. These traditional rolls, known as Gołąbki, are a symphony of flavors and textures, combining tender cabbage leaves, savory rice filling, and a rich tomato sauce. This article presents two variations of the classic recipe: the traditional Polish version featuring a filling of rice, mushrooms, and vegetables, and a unique Mexican-inspired rendition that incorporates black beans, corn, and zesty spices. Both recipes offer a delectable twist on this beloved dish while catering to diverse dietary preferences. Whether you're a vegetarian seeking a hearty and flavorful meal or simply looking to expand your culinary horizons, our Vegetarian Polish Cabbage Rolls are sure to tantalize your taste buds and leave you craving more.

Let's cook with our recipes!

GOLABKI (POLISH STUFFED CABBAGE ROLLS) (VEGETARIAN VERSION)

Golabki (Polish Stuffed Cabbage Rolls) (Vegetarian Version) image

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

Ingredients

1 large cabbage, with big leaves, core removed
175 g long grain rice
50 g butter
2 large onions, peeled and minced
450 g mushrooms (canned or fresh)
5 ml Worcestershire sauce (optional)
5 ml salt
2 ml pepper
5 ml garlic powder
9 ml sweet paprika
1 ml parsley
1 1/2 liters vegetable stock or 1 1/2 liters mushroom stock
6 -9 ml sweet paprika

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.

VEGETARIAN POLISH CABBAGE ROLLS

Vegetarian Polish Cabbage Rolls image

Easy and delicious recipe for cabbage roll. A variation of a recipe found in my grandmother's recipe box.

Provided by Member 610488

Categories Brown Rice

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 14

Ingredients

1 large cabbage
2 cups brown rice, cooked
1 lb veggie crumbles
1/2 cup onion, minced
1 garlic clove, minced
1 teaspoon ground ginger
1 tablespoon sweet paprika
1 tablespoon parsley, chopped
1 teaspoon black pepper
2 eggs
1/2 cup vegetable broth
2 tablespoons olive oil
1 (12 ounce) can diced tomatoes
1 (12 ounce) can tomato soup

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.

Tips:

Use fresh cabbage leaves. Older leaves are more likely to tear when you roll them.
Blanch the cabbage leaves before filling them. This will make them more pliable and easier to roll.
Don't overfill the cabbage rolls. Otherwise, they will be difficult to roll and may fall apart during cooking.
Use a variety of fillings. This will add flavor and texture to your cabbage rolls.
Cook the cabbage rolls in a flavorful sauce. This will help to keep them moist and flavorful.
Serve the cabbage rolls with your favorite sides. Some popular options include mashed potatoes, roasted vegetables, and a dollop of sour cream.

Conclusion:

Cabbage rolls are a delicious and versatile dish that can be enjoyed by people of all ages. They are a great way to use up leftover vegetables and rice, and they can be made ahead of time, making them a convenient option for busy weeknights. With so many different variations to choose from, there is sure to be a cabbage roll recipe that everyone will love. So next time you are looking for a hearty and satisfying meal, give cabbage rolls a try!

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