How To Make Polish Vegan Golabki? Easy Vegan Golumpki Recipe.

brown rice

🥗Healthier: quinoa

💰Cheaper: white rice

Quinoa offers more protein and fiber, while white rice is often less expensive.

mushrooms

🥗Healthier: zucchini

💰Cheaper: canned mushrooms

Zucchini provides a similar texture, while canned mushrooms are budget-friendly.

tomato sauce

🥗Healthier: homemade tomato puree

💰Cheaper: canned tomatoes

Homemade puree is fresher, while canned tomatoes are cost-effective.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has health benefits, while canola oil is often less expensive.

Boil a large pot of water with 1 tablespoon of salt.

Remove the outer leaves from the cabbage and cut a square around the core.

Place the cabbage in boiling water to soften the leaves for a few minutes.

Drain the cabbage leaves and set them aside.

In a skillet, heat olive oil and sauté diced onions and garlic until caramelized, about a few minutes.

Dice the champignon mushrooms and fry them in olive oil until softened.

Combine cooked buckwheat, basmati rice, sautéed onions, garlic, mushrooms, 1 teaspoon of salt, and 1 tablespoon of black pepper in a bowl to make the filling.

Preheat the oven to 180°C (356°F).

Form the golabki by placing filling on cabbage leaves, folding the sides, and rolling them up tightly.

Place the rolled golabki in a heat-resistant vessel, adding cabbage leaves to the bottom to prevent sticking.

Pour water into the vessel, about one-third to half full, and cover with a lid.

Bake in the oven for about one hour.

For the tomato sauce, peel and dice tomatoes, cook them, then blend with remaining sautéed onion and garlic, adding homemade tomato juice to desired consistency.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary