Golabkis (Stuffed Cabbage Rolls)

Golabkis (Stuffed Cabbage Rolls)

Golabkis AKA Stuffed Cabbage Rolls, veganized! Made with plant-based ingredients for a filling, comforting, nutritious meal.

Golabkis (Stuffed Cabbage Rolls)

Oh man, I can’t believe that I forgot to share this recipe with everyone! I know quite a few of my readers got really excited when I posted a preview on my instagram (@veganyackattack), but now, it is finally here. I made these Golabki AKA Stuffed Cabbage Rolls, for a guest post at Vegan Miam, run by the wonderful Rika! This also works perfectly with Month of Grains theme, because I used some oats in this recipe. See! There are other ways to use oats, rather than oatmeal. πŸ˜‰ But, you really wouldn’t be able to tell anything different from that judging by how many oatmeal recipes that I have on here.

Let me tell you a little more about Rika so that you can check out her blog and possibly envy her as much as I do. She has been running Vegan Miam for over a year, and uses it to document her travels throughout the world and the vegan food that she finds. Her photography is beautiful, and when she goes on long trips, she gets awesome guest bloggers to offer up some unique posts. So make sure that after you make the Golabki recipe, you check out the rest of her site and what she has to offer!

I’ll leave you with a description of the dish that I made for her blog:

I was inspired by Rika’s travels on Vegan Miam to recreate a dish that could transport you right into the heart of Eastern Europe, as this dish has similar variations through Ukraine and other countries. What is this delectable and comforting dish that I speak of? Golabkis! Or Golumpkis, or phonetically spelt, Gwumpkis. Traditionally, this dish is made up of boiled cabbage, ground beef filling and tomato sauce; but, of course, I took the flavors and the compassion up a few notches by using a plant-based filling. With different notes from the crunchy pecans, the soft lentils and the sweet sun-dried tomato slices, plus a little kick from crushed red pepper, no one will be missing the ground beef filling of old.

Now here is the link to the recipe!

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29 Comments on “Golabkis (Stuffed Cabbage Rolls)

  1. Woah awesome! I’ve been trying to get my recipe for vegan golumpki to be worth sharing for years! I am so excited to try this!

  2. Every fall/winter I say I’m gonna make cabbage rolls! And, DAMN! Those look great πŸ™‚ One day…

    Vegan Fazool Blog
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    • Thank you! I will definitely be making these more often.

    • That’s how my friend Marta wrote it for me! I should fix the symbols in the post, but I don’t know if I can do it in the title. πŸ™

  3. These look scrumptious! I love the way they’re phonetically spelled. Gwumpkis makes me think of grumpy.

    • Ha ha! I’ve never thought of it that way, but you’re right! For the longest time I spelled it that way because I didn’t know better and my Grandparents never wrote it down. It wasn’t until my Polish friend Marta corrected me that I knew how to spell it. πŸ™‚

    • Thank you, so much, Jemma! I had a really good time photographing these, even though I couldn’t wait to dig in. πŸ˜‰

  4. Hi!

    In my country (south-east of Europe) we do a similar thing, but with sauerkraut. Basically, fill the sauerkraut leaves, place them in a pot one on top of the other, pour water and add seasoning and, after an hour (for meat filling) of cooking on medium heat, add either tomato paste or tomato sauce. We serve it with mashed potatoes.

    I found a vegan recipe online: http://recipes.wikia.com/wiki/Posna_Sarma

    And a recipe for pickled cabbage (suerkraut): http://www.sbs.com.au/food/recipe/10602/Sarma_(pickled_cabbage_)


  5. I made this tonight. The taste was fantastic. I changed up the recipe quite a bit though. I have not been able to find TVP in my area. Ever. It’s bizarre, really; we have quite the vegan/vegetarian friendly ecosystem in this city (Salt Lake). What I ended up doing was using protein crumbles en lieu of the TVP. And also, I made the sauce heavier by adding soaked cashews to the base for that cheesy soupΓ§on and heavy fill. This resulted in a sauce that stayed firm on top of the cabbage throughout the baking process. When they came out of the oven there was a fantastic and savory experience to be had. The girlfriend adored the dish, and I will be making it often.

    • That sounds FANTASTIC!! I may just try your trick of adding soaked cashews to the sauce, I love doing that with soups so I can only assume that it would turn out wonderfully.

      Either way, I’m so glad that you tried it out and that you and you girlfriend enjoyed it! πŸ™‚

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  7. actually the name and the whole dish is originally from my country – Poland πŸ™‚ normally it’s stuffed with meat but I also prepared the veg kind of it with sun-dried tomatoes, celery and some grains πŸ™‚ it was really delicious! I’m glad you tried to make your own GoΕ‚Δ…bki πŸ™‚ Here you can check mine: http://alkitchen.blogspot.com/2013/01/goabki-z-suszonymi-pomidorami-i-zioami.html
    and here some other idea for cabbage, which is quite popular here πŸ™‚ http://alkitchen.blogspot.com/2013/01/goabki-z-suszonymi-pomidorami-i-zioami.html

    Greetings from snowy Poland πŸ™‚

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