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Meaty Vegetarian Galumpkis
[Vegan]

DM By: Deena Mehta

Author Bio

Hi, I’m Deena, a creative and balance-seeking Libra. As a designer, foodie and mom, I... Read More

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Cabbage Recipes

Meaty Vegetarian Galumpkis [Vegan]

6-8

Dairy Free

Basically, galumpkis are cabbage stuffed with ground meat and rice, topped with a sweet and sour tomato sauce. This is a vegan Polish comfort food based on the classic dish.

Ingredients You Need for Meaty Vegetarian Galumpkis [Vegan]

For the Galumpkis:

2 large heads green cabbage
1 1/2 cup cooked rice
1 tablespoon olive oil
1 small onion
1 medium carrot
1 medium celery stalk
4 oz can of mushrooms, drained
2 tablespoon tomato paste
1 tablespoon dry red wine (or water)
6 oz vegetarian ground “meat”
1 teaspoon garlic powder
1 tablespoon dried parsley
1/4 teaspoon red pepper flakes
salt & pepper

For the Sauce:

1 tablespoon olive oil
2 cloves garlic, minced
35 oz can crushed tomatoes
1 tablespoon + 1 teaspoon apple cider vinegar
2 teaspoon sugar
salt & pepper

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How to Prepare Meaty Vegetarian Galumpkis [Vegan]

Heat oven to 350°F.
Remove the bottom core from the cabbage with a paring knife, and carefully peel leaves off. Set the very large outer leaves aside to use later. In a pot of boiling water, submerge the remaining cabbage leaves and boil 5 minutes. You may need to work in batches a few at a time. Remove gently with tongs to a baking sheet or tray to cool.
Make the sauce. Heat olive oil in a small saucepan over medium heat. Add garlic and cook 2-3 minutes to soften. Add tomatoes, vinegar and sugar. Heat through and season with salt and pepper to taste.
Cook the rice according to package directions and set aside.
Prepare the stuffing. Place onions, carrot, celery and mushrooms in the small bowl of a food processor or chopper. Pulse until finely minced but not a paste. In a large skillet, heat olive oil over medium heat and cook vegetables about 5 minutes to soften. Stir in tomato paste and wine or water. Add the grounds and cook, stirring, about 8 minutes until thawed and heated through. Season with garlic powder, parsley, red pepper, salt and black pepper. Add 1 cup of the tomato sauce and mix in the rice.
Line a large rectangular baking dish with the outer unused cabbage leaves. Spoon a little sauce over the leaves.
Prepare cooked cabbage leaves by cutting the center vein from leaves. Lay each flat, and hold the stem opening closed overlapped a little, and spoon on a fat tablespoon of stuffing. Roll up starting with the stem edge of leaf, tucking the sides in as you go, like a burrito. Place seam side down in baking dish 1-2” apart. Spoon the tomato sauce over the rolls. Any extra sauce can be kept to top leftovers later.
Bake at 350°F for 45 minutes. Serve hot.

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