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Golabki (Cabbage Rolls)

What you need: 

1 head white cabbage or 2 heads green cabbage
3/4 cup uncooked rice
1 1/4 cups textured soy protein
1 1/4 cups veggie broth
4 tablespoons margarine
1 large onion, chopped
3 tablespoons vegan Worcestershire sauce
1 tablespoon soy sauce
1 teaspoon pepper
1/2 teaspoon garlic powder
1 1/2 teaspoons egg substitute powder
2 tablespoons water Sauce:
2 tablespoons margarine
2 tablespoons flour
1 (28 ounce) can chopped tomatoes
1 clove garlic, crushed
1/2 cup veggie chicken broth
1/2 teaspoon dried thyme
1/2 teaspoon sugar
2 tablespoons tomato paste
4 tablespoons fresh parsley, chopped

What you do: 

1. Halve and cut the core out of the cabbages. Boil cabbage in salted water for 10-15 minutes. Remove and drain in a colander or on paper towels and let cool. Cook rice in boiling salted water for 10 minutes or until almost tender. Drain and rinse to remove starch. Leave in a colander to cool and drain.
2. Rehydrate the textured soy protein using the veggie broth. Saute onion in margarine for about 3 minutes, or until slightly softened. Add the textured soy protein and cook for about 3 more minutes. In a large bowl, mix the onion and textured soy protein with rice. Add Worcestershire sauce, soy sauce, pepper and garlic powder. Preheat oven to 375 degrees F.
3. In a separate bowl, combine powdered egg replacer and water, then add to the textured soy protein/rice mixture. Separate the cabbage leaves and place all the leaves out on a clean work surface. Divide the filling evenly among all the leaves. To roll up, fold in the sides around the filling and roll up from the thick end to the thin end.
4. Place all the cabbage rolls tightly into the casserole dish. It may be necessary to have two layers of rolls and possibly three. Pour water into the casserole to come about 1/2 way up the rolls. Cover the casserole dish tightly, and bake for 30 minutes.
5. For sauce, melt margarine in a large skillet and stir in the flour. Cook for 1-2 minutes, and add all the remaining ingredients except the chopped parsley. Bring to a boil, stirring continuously. Partially cover the pan and cook for 20 minutes over low heat. Break up the tomatoes with a fork as the sauce cooks.
6. Check the level of liquid in the casserole. Pour away all but 1/2 cup. Pour on the tomato sauce and cook, uncovered, for 20 minutes. Sprinkle with chopped parsley before serving.

Preparation Time: 
1 hour
Cooking Time: 


mmmm...delicious and great to freeze and take to work (coworker:  "mmm, smells like cooking in here, who brought in the good food?"  me thinking:  "me, again, you fast food junkies!!"  :)  )   

didn't have worstershire sauce and used tamari instead and came out ok.  I mistakenly thought that it would be too juicy and tomatoey so I used about half the tomato and drained it a bit.  don't do it folks, these would be good when they're a bit saucy.  great way to eat your cabbage and can't beat the cost.

brought me back to my Polish family's potlucks...stuffed cabbage like my old aunts used to make...


I made these with a filling of pumpkin, white rice, shredded cabbage, onions, seasonings.  I omitted the tvp, smoke flavor, egg sub, the margarine and flour, sugar and soy sauce (didn't have them) and added chopped apples in the tomato sauce, I used water (no stock) to cover it.  At first it was too tomatoey (acidic) for me and I left it in the fridge overnight.  Surprisingly, the following night it tasted great.  So now I've packaged it into smaller meals to enjoy throughout the week.  After it sat in the fridge for a while I guess the flavors came together, I will make this again using tvp or tofu.


i love these ! im german and they are a favorite food of mine. i always include sauerkraut in the filling and on the side, perhaps you will try it sometime :)


Thia was great. I overate. Smoke flavor I substituted for 1 tsp of the worchester sauce. And  added a little raddichio for color.


Haven't tried this recipe yet, but used to live in Poland and eat them all the time.  In Polish, the are definitely called "Golabkie" (pronounced: ga WOM kee).  Polish has some wierd letters in its alphabet so things don't always sound the way they look.  Anyway, I'm excited to try this version, thanks!


Holy cow these look scrumptious!  I've noticed from previous posts that this is a dish is known by other names but my polish grandma used to make these and we called them 'pigs in a blanket' which is stuffed cabbage with ground meat, and topped with a tomato-based sauce.  Anyone else familiar with this version of "pigs in a blanket"? 

My mother (who is German/Italian) always called that dish pigs in a blanket...  but apparantly to some people a pig in a blanket is a sausage wrapped in a pancake.

My father, who is 100% Polish (raised in US by Polish born/speaking parents) called them golabki...  sometimes...  but sometimes he called them Polish hand granades!  ;D

I say golabki or just stuffed cabbage.


Holy cow these look scrumptious!  I've noticed from previous posts that this is a dish is known by other names but my polish grandma used to make these and we called them 'pigs in a blanket' which is stuffed cabbage with ground meat, and topped with a tomato-based sauce.  Anyone else familiar with this version of "pigs in a blanket"? 


It  had a very good taste,  I really thought it was de-lish I had to ommitted soy sauce(don't like salt taste) and chicken broth  (didnt have it in vegan) Used veggie broth instead. Although I am use to 30 min meals it was well worth the make. ;D


My mom was Czech and we call this dish "halupki".  I think I'll post our family recipe (veganized, of course).  I just need to figure out measurements, as we've never measured anything out and just "eyeballed" it.  My mom passed away this past November and so I made the halupki all on my own this Christmas.  It came out pretty good, if I do say so myself!  Briefly, I used ground beef substitute (gimme lean), uncooked rice or barley (I did a bit of both), chopped onion sauteed in soy margarine...mix it all up with some salt and pepper...steam cabbage leaves and roll with a handful of mixture in it...layer in deep roasting pan with crushed tomatoes and sauerkraut and pour on some V-8 juice...cover and bake at 350 for several hours.


it's called `golubci`. C sound is more like `ts`.
I make them very often, and sometimes add some shredded carrots for colour. ;)

there is a version of this called Lazy Golubci. where you don't have to wrap each cabbage leaf. you just make something lasagna-like. put cabbage leaves on a greased cooking sheet, spread the filing and top with the remaining leaves. pour the sauce over and bake until ready.



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