Tags
(Polish Stuffed Cabbage Rolls)
Golabki (gaw-WUMP-kee), means ‘Little pigeons.’ Typically stuffed with meat and rice and spiced, wrapped in cabbage and drenched in tomato sauce, this is our vegetarian alternative for our meat free Christmas Eve. This is probably one of my favorite Polish dishes we serve during our Christmas Eve dinner (Wigilia).
Ingredients
- 1 large cabbage
Stuffing
- 2 cups wild rice, cooked
- 1 lb Kasha, cooked (Polish Buckwheat)
- 1⁄2 cup onion, minced
- 1 garlic clove, minced
- 1 teaspoon ground ginger
- 1 teaspoon marjoram
- 1 tablespoon sweet paprika
- 1 tablespoon parsley, chopped
- 1 teaspoon black pepper
- 2 large eggs
- 1⁄2 cup vegetable broth
- 2 tablespoons olive oil
- Salt and pepper to taste
Sauce
- 1 cup tomato juice (or vegetable juice)
- 1/2 tsp of dill (to taste, or omit)
Directions
- Core cabbage, boil in pot, covered. Turn down to medium heat and cover with a lid again. Once slightly softened, remove cabbage and place aside to cool.
- Sauté onions and garlic in the olive oil until transparent. Add kasha, rice, spices, egg, and vegetable broth. Mix well.
- Preheat oven to 375°F.
- When cabbage slightly warm, peel leaves. You should have six very large leaves.
- Divide filling mixture into six equal parts.
- Fill cabbage leaves and roll. Place filled rolls with folded end down into baking dish.
- Combine tomato soup and dill in a separate bowl. Mix well.
- Ladle over rolls. Cover baking dish with rolls in aluminum foil and bake for 45 minutes or until cabbage is fork tender.
* You may add mushrooms to the stuffing for a more traditional Wigilia Golabki.
This recipe has been adapted from this recipe.
