Golabkis AKA Stuffed Cabbage Rolls, veganized! Made with plant-based ingredients for a filling, comforting, nutritious meal.
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. 😉 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!
Rika’s blog is now gone, so I’ve reposted my contribution below!
Sometimes, I feel as though I don’t get culinary inspiration from my heritage as much as I should. You see, I am half Polish, and the second generation to be born in the US. My grandparents came to the United States during WWII and continued growing and raising a family. I remember my visits with them, mostly during humid Michigan Summers, when they would make traditional Polish dishes for their children and grandchildren.
A lot of these dishes are not vegan-friendly, but can be made so pretty easily. But, there has always been one meal on my mind that I hadn’t enjoyed in years. 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.
Vegan Golabki (Cabbage Rolls)
Golabkis AKA Stuffed Cabbage Rolls, veganized! Made with plant-based ingredients for a filling, comforting, nutritious meal.
Ingredients
Cabbage Rolls
- 1 Head of Cabbage
- 2 1/2 cups Vegetable Broth, Hot
- 2 cups TVP (Textured Vegetable Protein)
- 3 tablespoons Liquid Aminos or Soy Sauce
- 1 1/2 cups Cooked Green Lentils
- 1/2 cup Pecans
- 1/3 cup White Onion, Diced
- 1/4 cup Smoky Sun-Dried Tomato Slices
- 2 tablespoons Olive Oil
- 1/2 cup Rolled Oats
- 1/4 teaspoon Salt
- 1/4 teaspoon Black Pepper
Tomato Sauce:
- 28-ounce can Tomato Sauce
- 3/4 teaspoon Italian Seasoning
- 1/2 teaspoon Onion Powder
- 1/4 teaspoon Garlic Powder
- 1/4 teaspoon Salt
- 1/8 teaspoon Black Pepper
- 1/8 teaspoon Crushed Red Pepper
Instructions
- Cut the core out of the bottom of the cabbage head. Place it into a large/deep pot filled with water and 1 tsp. of salt, and bring the water to a boil over high heat. Once the water is boiling, lower the heat to medium and boil (covered) for 15-20 minutes.
- While the cabbage is boiling, soak the TVP granules in the vegetable broth and liquid aminos for 10 minutes, or until most of the liquid is soaked up.
- Then, take the TVP mixture, along with the lentils, pecans, onion, sun-dried tomato, olive oil, salt and pepper, and pulse it in a food processor until the mixture resembles a ground-beef-like texture. Fold the rolled oats into the filling mixture, set aside.
- When the cabbage is done boiling, place it in a colander to drain and cool slightly. Peel off the leaves very carefully so that they do not tear. Take each leaf and slice off part of the rib so that it is thinner (as shown in the picture above), and easier to roll up.
- Depending on the size of your cabbage, you will use roughly ½ C. of filling in each leaf. Then tuck in the sides and roll completely, setting it down into a casserole dish (on top of the loose end).
8. Repeat step 7 until the entire filling mixture is used up and preheat the oven to 375°F. - In a medium-sized sauce pan, over medium heat, stir together the tomato sauce, Italian seasoning, garlic powder, onion powder, peppers and salt until the mixture starts to simmer. Then take the pan off of the stove and carefully pour it over the Golabki. Place the casserole dish in the oven and bake for 20 minutes.
- Once they are done baking, let them cool for 5-10 minutes and serve warm. This would be great served alongside a cool, vegan yogurt-based cucumber salad.
Other delicious Polish-inspired recipes:
Kabocha Squash Feta Salad - Vegan Yack Attack
Monday 20th of November 2023
[…] 2 years: Fall Farro Protein Bowl // 3 years: Smoky Sesame Crostini // 4 years: Pumpkin Banana Nut Muffins with Chocolate Chips // 5 years: Roasted Tofu Kale Tacos // 6 years: Golabkis (Stuffed Cabbage Rolls) […]
Naomi L Christenson
Thursday 2nd of December 2021
I've been making this recipe for years and LOVE it! Unfortunately, i never wrote it down and now none of the links in this blog are working. Is there any other way for me to get the recipe?
Jackie @ Vegan Yack Attack
Thursday 2nd of December 2021
@Naomi L Christenson, OK! Was able to find the post via Wayback Machine and the recipe is now here on this blog post!
Jackie @ Vegan Yack Attack
Thursday 2nd of December 2021
@Naomi L Christenson, Oh no! Let me see what I can do and I'll add the recipe to this post!
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[…] written about my Polish heritage before on the blog, namely for Golabki, Kluski, and Pierogi. So, you know this cabbage roll soup comes as no surprise. I first made it for […]
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[…] convenient. But, I did get to make them with my grandparents when we would visit! Those, along with golabki and kluski, were dishes my grandmother would make for us, each […]
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[…] Crostini // 5 years: Pumpkin Banana Nut Muffins // 6 years: Roasted Tofu Kale Tacos // 7 years: Vegan Golabki // 8 years: Smoky Mushroom Slow Cooker […]