Hella Good Golumpkis a.k.a Cabbage Rolls

January 7, 2017

We all treasure the memories of growing up as a child and eating those home cooked meals by our family. If you're like us most of them were traditional dishes from our nationality. I (Christina) - having a Polish background - grew up eating all types of sausages, pastas, and rolls. Going vegan can be hard when you think about all the amazing things you ate growing up. So today it was time to get our creative juices flowing and recreate those amazing meals ... vegan of course! And this meal in particular was hands down one of my favorites my grandmother use to make me as a child. We're talking golumpkis here! Also known as cabbage rolls.




The traditional golumpkis consisted of soft-boiled cabbage leaves wrapped around minced pork or beef, chopped onions, and rice or barley, which are baked in a casserole dish and are usually served with a creamy tomato sauce. It was pretty easy to veganize these, since the only ingredient we needed to change was the meat. So we got our creative juices flowing and came up with the perfect substitute. The end result was love at first bite and a walk down memory lane, eating those golumpkis my culinary genius of a grandma use to serve the family. This definitely won't be the last time making these and we hope the same for you. So what are you waiting for let's let the good times roll ... get it? Because they're cabbage rolls ;)





For the Filling:

1 1/2 cups of rice

1 head of cabbage

1 cup chopped portobello mushroom

1/2 cup chopped shiitake mushroom

1 cup green lentils 1 cup chopped onion

1 1/4 tsp garlic powder

3/4 tsp pink salt

1/2 tsp black pepper

1 tsp paprika

2 tsp of lemon juice

3/4 tsp of onion powder

1 1/4 soy sauce






For the Sauce

4 cloves of garlic

3 tbs of olive oil

4 Vine ripe tomatoes (chopped)

Pink himalayan salt to taste

Black pepper to taste





1. Cook rice and set aside (we seasoned ours with salt and olive oil).

2. Remove core from cabbage then boil water in a large pot. Place cabbage inside, cook on medium heat covered for 15 minutes drain water, set aside once down

3. In a skillet on medium heat, cook shittak and portobello mushrooms about 5 to 8 minutes. Then place in food processor

4. Boil lentils in a small pot and drain when finished. Then add to food processor.

5. Put chopped onion in skillet and cook til slightly brown about 5 to 7 minutes set aside.

6. Add seasonings to food processor and blend all ingredients until well combined.

7. Place filling in a large bowl and add rice and onion. Mix until everything is combined.

8. Add olive and garlic into a small pot stir until fragrant. Add tomatoes and simmer for 25 minutes.

9. Preheat oven to 375° use a large baking dish, pour half the sauce on bottom of dish, peel cabbage leaf by leaf (start from each side to prevent tearing) use a tablespoon to scoop filling onto leaf and roll place on dish. Repeat process until finished.

10. Pour last half of sauce on top place in oven for 20 minutes garnish with fresh parsley and enjoy.





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