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Polish Golabki: Stuffed Cabbage [Vegan, Gluten-Free]

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This was inspired by Food Network’s Diners and Drive-in’s and Dives that my hubby has been watching. He’s been loving this show lately and wanting to veganize everything he sees. Filled with hearty vegan ground beef and smothered in a creamy tomato sauce, I think we came pretty close!

Polish Golabki: Stuffed Cabbage [Vegan, Gluten-Free]

Serves

12

Cook Time

45

Ingredients

  • 1 whole head cabbage
  • 1 large onion, chopped
  • 1 package vegan beef crumbles
  • 1½ cups cooked brown rice
  • 1 clove garlic, chopped
  • 1 teaspoon salt
  • ¼ teaspoon black pepper
  • 1 cup vegetable stock

Cashew Cream Tomato Sauce:

  • ¼ cup raw cashews, soaked for 2-4 hours
  • 1 (28) oz. can whole peeled tomatoes
  • ¼ tsp salt
  • ⅛ tsp black pepper

Preparation

  1. Heat oven to 350 degrees.
  2. Remove core from cabbage. Place whole head in a large pot filled with boiling, salted water. Cover and cook 15-20 minutes, or until softened enough to pull off individual leaves. You will need about 12 leaves.
  3. While cabbage is cooking, prepare tomato sauce. Combine cashews, whole peeled tomatoes, salt and pepper in a blender and puree until smooth. Transfer sauce to medium-sized sauce pot and heat on medium until it simmers.
  4. When leaves are cool enough to handle, use a paring knife to cut away the thick center stem from each leaf, without cutting all the way through.
  5. Chop the remaining cabbage and place it in the bottom of a casserole dish.
  6. Add the chopped onion to a non-stick skillet. When onions start to stick, add 1 tbsp of vegetable stock or water and stir. Saute onions until translucent, adding small amounts of vegetable stock or water if onions start to stick. While onions are cooking, prepare Neat according to package directions. Add Neat Original Mix to a non-stick skillet and brown on medium, breaking it up as you would meat, for seven minutes or until browned.
  7. Mix onions with Neat, cooked brown rice, garlic, salt and black pepper until well combined.
  8. Place about ½ cup of filling on each cabbage leaf. Roll away from you to encase the filling. Flip the right side of the leaf to the middle, then flip the left side. You will have something that looks like an envelope. Once again, roll away from you to create a neat little roll.
  9. Place the cabbage rolls on top of the chopped cabbage in the casserole dish. Pour vegetable stock over rolls, ladle tomato sauce on top and cover. Place in oven and bake for 45 minutes.
  10. Serve cabbage rolls with pan juices and tomato sauce.

EXPLORE MORE VEGAN RECIPES WITH THESE INGREDIENTS


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AUTHOR & RECIPE DETAILS


photo

Jennifer Strohmeyer is the author and photographer of Pure Thyme, a blog that shares her passion for pure food, that is simple and delicious. She also hopes to inspire you to have fun, live well, find balance and embrace a more holistic lifestyle. An award-winning recipe developer, her goal is to make a healthy diet so easy and delicious to follow that the whole family can incorporate it into their lives. Jennifer lives in Georgia with her husband and three children. You can follow her adventures at purethyme.com.


 

 



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0 comments on “Polish Golabki: Stuffed Cabbage [Vegan, Gluten-Free]”

Click to add comment
ambeeJ78
1 Years Ago

Your recipe is really nice. I\'m gonna try baking too. Similar to you, I\'m also eating gluten-free foods. I suggest you to visit http://glutenfreefamily.net as I found out that they provide useful information about gluten free foods and diet.


Reply
ambeeJ78
1 Years Ago

Before practicing any kind of diet, make sure that you have gained information that fits on your health. http://glutenfreefamily.net provides informative and updated information about gluten-free diet and gluten-free foods. Take time to look at it. Thank you.


Reply
Mi Roll
1 Years Ago

As a Pole I would suggest switching to a different main ingredients in this recipe, as this one originates from meet stuffed. There is a vegetarian version well known in a different Poland regions. Regular cabbage is swapped to savoy cabbage and meet swapped to buckwheat groats.
Buckwheat groats is gluten free and tastes very differently than other cereal, by the way it\'s my favourite.
English is not my best ;-)


Reply
moonlit
1 Years Ago

What brand of gluten free crumbles are used? All the crumbles I have come across have gluten in them.


Reply
Aelfgifu
11 Feb 2015

The recipe actually tells you what brand to use if you read it.

hrbdoctr
26 Mar 2015

why use fake "beef" crumbles at all? the kasha, aka "buckwheat groats" filling suggestion is excellent, as would be tempeh crumbles...

moonlit
1 Years Ago

What brand of vegan beef crumbles is used? No vegan beef crumbles I know of are gluten free!


Reply


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