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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: 


Delicious recipe! As a Pollack, I've been looking for a good stuffed cabbage recipe; over 20 years ago I requested one from Vegetarian Times magazine.

For the sauce, I added a bay leaf and more garlic. Since my grandma added fresh parsley to her stuffing, I did here as well.

Julia Child has a great tip for softening cabbage. Wash the head and remove the core, then put the intact head in the freezer overnight. When thawed on the counter the next day, the cabbage leaves are nice and soft without boiling. I did this here and it worked very well.


These were delicious.  I substituted agave for sugar and instead of using margarine and flour for the sauce I doubled up on the tomato paste and cooked it down a little longer. It came out just great. I made enough for leftovers, but my omnivore husband liked them so much the dish was cleaned up.  Definitely a repeat recipe.


would millet work in them as well? instead of rice?


This was good! I didn't have egg replacer, so I left it out and they still turned out fine. Also, I used a packet of yellow rice that comes with seasoning, I think it took it to another level, it was so good!


These were great, I used Kasha (toasted buckwheat) in mine instead of the rice and soy crumbles. It gave it a nutty flavor that replaced the need for soy crumbles. Just a personal preference.


i have been making every dinner for the past 2 weeks of recipes from this site.  i have to say, that this has been my fav of all.  these were the best cabbage rolls i have ever had.  i have only been vegetarian for a year and this recipe left me not wanting any other cabbage roll.
the changes i made?  i used red cabbage, it was the only one at the store.  and instead of soy protein i used a mixture of black beans and red kidney beans.  i mashed them up before adding them to the tomatoe mixture.  also, i neglected to put the sugar in, i figured that there was enough sugar from the tomatoes.
the outcome? i have taken half of the tray and froze the rolls for next week.



this was so good! my first stuffed cabbage meal and i'm a fan. the only problem i ran into was that i used brown rice and i probably should have boiled it a little longer because it was still a little crunchy in the end. however, i have leftovers and i'm sure it'll be in perfect condition the second time around. thanks for the recipe!


Yum!  I added fresh parsley and chopped sun dried tomatoes to the filling.  I wasn't able to find any Worcestershire sauce so I used this recipe:  I also had fresh marinara sauce made so I opted to smoother the cabbage rolls with that.

Tip: Once you have rolled your cabbage with filling, thread a toothpick through the back of the roll.  It is nice not having to worry about them falling apart (remember to remove them upon eating unless you enjoy the taste of wood :P)


These were great!  ;)b


I always get a lot of slack in my family for being a vegetarian polak, but this recipie really convinced my family that you can eat awesome polski food without having huge amounts of meat in it.

next to some tofurky kielbasa, it was awesome  =) 



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