Gołąbki, also known as stuffed cabbage rolls or cabbage parcels, are a traditional Polish dish. These used to be one of my favourite things EVER as a kid.
Traditionally, these little parcels are stuffed with a filling made up of rice, onions and minced beef or pork. They are usually served with a rich tomato sauce and this is my take on the Polish classic. My vegan cabbage parcels are stuffed with rice, red pepper, onions, garlic and aubergine.
Vegan Cabbage Parcels
- 1/2 aubergine, finely chopped
- 1 red pepper, finely chopped
- 1 cup white rice
- salt and pepper to taste
- 2 garlic cloves, pressed
- 1 medium onion, finely chopped
- oil for frying
- 9 savoy cabbage leaves
- Cook the rice according to instructions. Drain and set aside.
- Preheat the oven to 190ºC, gas mark 5.
- Remove 9 outer leaves from the cabbage, wash and cook them whole in a large pan of boiling water for around 4-5 minutes or until tender.
- Drain and pat dry with kitchen roll.
- Heat a little oil in a large frying pan and add all the remaining ingredients. Season with a little salt and pepper and cover the pan. Cook over medium heat for around 10 minutes until soft. Stir in the rice.
- Using a spoon, divide the mixture between the cabbage leaves. Roll up into little parcels, folding in the ends. Place onto a baking tray and bake in the over for around 15 –20 minutes until heated through.
- Serve on their own, or with a rich tomato sauce or gravy!