SWEET & SOUR VEGETARIAN GOLABKI (STUFFED CABBAGE ROLLS)

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Sweet & Sour Vegetarian Golabki (Stuffed Cabbage Rolls) image

I have made cabbage rolls many times and was always disappointed until I made them this way. The most delicious recipe, hands down. I will never use another one. The Hunt's and the gingersnaps are essential. If the sauce needs thinning use a little apple juice. I serve these with pierogi, polish cucumber salad and poppy seed dinner rolls.

Provided by Suzy_Q

Categories     One Dish Meal

Time 1h35m

Yield 4-6 serving(s)

Number Of Ingredients 17

1 large head green cabbage
1 large onion, ground
1 lb vegetarian beef substitute (or ground veggie burger)
1/2 cup uncooked brown rice
1 cup mushroom, ground
1 slice bread, soaked in milk
1 egg
1/4 tablespoon ketchup
1 teaspoon garlic powder
1 teaspoon salt or 1 teaspoon celery salt
1/2 teaspoon black pepper
29 ounces Hunts tomato sauce
1 cup vegetarian beef (use apple juice instead of water) or 1 cup mushroom broth (use apple juice instead of water)
2 tablespoons brown sugar
1 lemon, juice of
9 gingersnaps, ground fine
1 small onion, pierced with clove

Steps:

  • In a large pot, bring salted water to a boil.
  • Plunge cored head of cabbage in the water cooking about 5 minutes on each side, using tongs to turn.
  • While cabbage is cooking, prepare other ingredients.
  • In a large bowl, mix onion, vegetarian beef, rice, mushrooms, bread w/ milk, egg, ketchup and spices.
  • Mix well.
  • When cabbage is done, let cool for 5 minutes.
  • When ready to use, carefully peel back outer leaves and fill with about 2 Tablespoons of filling.
  • Roll the leaves up as you would for a burrito or an envelope, making sure you secure all the filling but not overly tight.
  • Carefully place rolls closely together in a large pot, packing them tightly until all the filling is used up.
  • Put the onion with cloves in the pot.
  • Pour tomato sauce and broth over the rolls and bring to a bubble.
  • Lower heat to low and simmer one hour, covered.
  • Add lemon juice, brown sugar and ginger snaps gently incorporating into the sauce (use a baster if you need) and let simmer for another 15 minutes.
  • Serve.

Nutrition Facts : Calories 754.2, Fat 44.5, SaturatedFat 17.8, Cholesterol 102.4, Sodium 1884.8, Carbohydrate 77.2, Fiber 13.8, Sugar 32.3, Protein 17.6

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