Golabki Polish Stuffed Cabbage Rolls Vegetarian Version Recipe

Pronounced gaw-wump-kee, these 'little pigeons' are a beloved Polish comfort food! While the classic version features ground meat, this vegetarian recipe bursts with flavor. Experience the hearty goodness of tender cabbage leaves filled with savory rice, mushrooms, and aromatic spices, all simmered in a rich tomato sauce. This easy-to-follow recipe delivers a satisfying and authentic vegetarian twist on a Polish culinary treasure. Perfect for a cozy weeknight dinner or a special occasion.

Prep Time 30 mins
Cook Time 70 mins
Calories 446.4 kcal
Protein 27g
Rating 2.8 (5 Reviews)
Golabki Polish Stuffed Cabbage Rolls Vegetarian Version 44

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Golabki Polish Stuffed Cabbage Rolls Vegetarian Version

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How to Make Golabki Polish Stuffed Cabbage Rolls Vegetarian Version

  1. Remove the core from the cabbage and carefully separate the leaves. Bring a large pot of salted water to a boil. Add the cabbage leaves and blanch for 5-7 minutes, or until tender enough to easily peel apart.
  2. Once cool enough to handle, gently peel off the cabbage leaves. Set aside.
  3. Rinse the rice under cold water. In a separate saucepan, cook the rice according to package directions until just tender. Drain well and set aside to cool.
  4. In a large skillet, melt the butter over medium heat. Add the chopped onions and cook until softened, about 5 minutes.
  5. Add the sliced mushrooms and Worcestershire sauce (if using). Cook until the mushrooms are tender and have released their moisture, about 5-7 minutes.
  6. Stir in the cooked rice, salt, pepper, garlic, paprika, and parsley. Mix well to combine.
  7. Place a generous spoonful of the rice mixture onto each cabbage leaf. Fold the sides inward, then roll up tightly from the base to create a tight roll.
  8. Preheat your oven to 400°F (200°C).
  9. Grease a large baking dish (9x13 inch or similar). Arrange the stuffed cabbage rolls seam-side down in the dish, packing them tightly together.
  10. Pour the vegetable broth or tomato juice evenly over the cabbage rolls, ensuring they are mostly submerged.
  11. Sprinkle the remaining paprika lightly over the top.
  12. Cover the baking dish with foil.
  13. Bake for 20 minutes covered.
  14. Remove the foil and bake for an additional 10 minutes, or until the cabbage is lightly browned and the filling is heated through.

Nutrition Information (Approximate per serving)

Sodium

73 g

Sugar

113g

Fat

33g

Carbs

26g

Recipe Categories (Choose a category and find related recipes!)

Main Courses Main Dish / Dinner Vegetarian Proteins Mushroom Recipes European Healthy Vegetarian Fall Recipes

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Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Low Protein Healthy Casseroles Main Dish Side Dishes Rice Vegetables American Canadian Oven Easy European Beginner Cook Potluck Dinner Party Holiday Event Kid Friendly Low Fat Easter Polish Stove Top Dietary One Dish Meal Gluten Free Low Cholesterol Low Saturated Fat Low Calorie Comfort Food Low Carb Inexpensive Healthy 2 Free Of Something Low In Something Pasta Rice And Grains Long Grain Rice Taste Mood To Go Equipment Presentation Served Hot 4 Hours Or Less