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WATCH OUR VIDEOSDid you know “gołąbki” mean “little pigeons” in Polish? Unique name for a dish, but I bet you have seen it before. Variations of this traditional Polish stuffed cabbage dish are common throughout Europe and the Middle East. In fact, over 35 countries make this dish, and now you can try a vegetarian version of gołąbki, too, with our recipe below!
Ingredients.
Serves: Approx. 6 Gluten free (GF): use quinoa instead of textured vegetable protein (TVP) and gluten-free rolled oatsNut free: sunflower seeds instead of nuts
• 1 head of cabbage
• 2 ½ cup of hot vegetable broth
• 2 cups TVP or quinoa (GF)
• 3 tbsp. soy sauce (low sodium)
• 1 ½ cups cooked lentils
• ½ cup pecans or walnuts or sunflower seeds (GF)
• 1/3 cup diced red onion
• ¼ cup sun-dried tomato slices
• 2 tbsp. olive oil
• ½ cup rolled oats
• ¼ tsp. salt
• ¼ tsp. black pepper
Tomato Sauce:
• 2 cans of tomato sauce
• ¾ tsp. Italian seasoning
• ½ tsp. onion powder
• ¼ tsp. garlic powder
• ¼ tsp. salt
• 1/8 tsp. black pepper
• 1/8 tsp. crushed red pepper flakes
Preparation.
1. Preheat the oven to 375 degrees.
2. 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.
3. Once the water is boiling, lower the heat to medium, cover the pot, and boil for 15-20 minutes.
4. While the cabbage is boiling, soak the TVP granules in the vegetable broth and soy sauce for 10 minutes, or until most of the liquid is soaked up.
5. Then, take the TVP mixture, along with the lentils, nuts, 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.
6. Fold the rolled oats into the filling mixture, set aside.
7. 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.
8. To make the cabbage easier to roll, trim the tip of the ridge off. You will likely use 1/2 cup filling in each leaf, depending on their size. Tuck in the side before setting them in the casserole dish.
9. In a medium-sized saucepan, over medium heat, stir together the tomato sauce, and spices until the mixture starts to simmer.
10. Carefully take the pan off of the stove pour it over the golabki.
11. Place the casserole dish in the oven and bake for 20 minutes.
12. Once done baking, let them cool for 5-10 minutes, and serve warm.
All this Polish cooking got you hungry for some Polish language learning? Yup, us too.
Do you have a culturally-inspired recipe you'd like us to try? Share it in the comments section below!
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