Vegetarian Cabbage Rolls (Vegan-Friendly) – Classic Polish Golumpki

An easy-to-make, hearty dish that’s perfect for family dinners or meal prepping for the week ahead.

Cabbage rolls, traditionally known as golumpki in Polish cuisine, are a classic comfort food. This vegetarian (and vegan!) version is filled with a savory rice and tempeh or mushroom mixture, wrapped in soft cabbage leaves, and smothered in a rich tomato sauce. It’s perfect for anyone seeking a plant-based main dish that’s as delicious as it is filling.

Whether you’re a home cook, health-conscious eater, or vegetarian looking for a hearty meal, this recipe is sure to satisfy. Plus, it’s freezer-friendly and can serve up to 8 people!

Vegetarian Cabbage Rolls Recipe

Ingredients:

• 2 yellow cooking onions
• 1 large head green cabbage
• 1 package of tempeh OR 2 cups button or cremini mushrooms (for a vegan option)
• 2 cups cooked rice (white is traditional but brown rice is a great option for added nutrients)
• 2 (28 oz) cans whole tomatoes in juice
• 2 Tbsp. butter or vegan margarine
• Salt to taste
• Pepper to taste

How to Make Vegetarian Cabbage Rolls

This recipe has four main steps: cooking the cabbage leaves, preparing the filling, making the sauce, and assembling the cabbage rolls. Let’s dive in!

Step 1: Prepare the Cabbage Leaves

1. Boil the Cabbage:
   Fill a large pot with water and bring it to a rolling boil. The pot should be big enough to submerge the cabbage without overflowing.
   Cut out the core of the cabbage and carefully peel away the outer leaves, saving the largest ones to use as wraps. These should be pliable and easy to fold.
2. Boil the Cabbage Head:
   Place the whole cabbage head into the pot, on its side, and cook for about 10 minutes. Flip the cabbage to the other side and cook for another 10 minutes, or until the leaves are soft and easy to remove.
   Once cooked, carefully remove the cabbage using tongs and let it cool on a plate. Remove any tough veins from the cabbage leaves so they roll easily.

Step 2: Make the Cabbage Roll Filling

1. Cook the Onion:
   In a frying pan, melt 1 Tbsp. of butter or vegan margarine over medium heat. Dice one onion and sauté until soft, about 5 minutes.
2. Prepare the Filling:
   While the onion is cooking, break up the tempeh or mushrooms and pulse them in a food processor until finely chopped (smaller than a pencil eraser). Combine the chopped tempeh or mushrooms with the cooked rice in a large bowl.
3. Combine the Onion and Filling:
   Once the onion is soft, add it to the bowl with the tempeh/mushroom and rice mixture. Mix well and set aside.

Step 3: Make the Tomato Sauce

1. Blend the Sauce:
   Slice the second onion and add it to a food processor along with the whole tomatoes from the cans. Blend until smooth, leaving no large chunks behind. Season with salt and pepper to taste.

Step 4: Stuff and Cook the Cabbage Rolls

1. Assemble the Rolls:
   In a large pan, melt the remaining butter or vegan margarine and pour in a layer of the tomato sauce. Begin filling each cabbage leaf with about ¼ cup of the rice and tempeh/mushroom mixture. Fold the sides of the cabbage over the filling, then roll upwards into a neat bundle.
2. Cook the Rolls:
   Place the cabbage rolls seam side down into the pan with the sauce. Pour more sauce over the rolls to cover them completely. Cover the pan and simmer on low for about 2 hours, checking occasionally to ensure the sauce doesn’t dry out. If needed, add a little tomato juice or water.

Serve your vegetarian cabbage rolls hot and enjoy!

Nutritional Breakdown (Per Serving)

• Calories: ~300-350 (depending on the use of butter vs. vegan margarine)
• Carbs: 50g
• Protein: 10g (with tempeh)
• Fat: 8g
• Fiber: 6g

These cabbage rolls are rich in fiber, plant-based protein, and heart-healthy fats. They make an excellent source of energy for active individuals and are a filling, nutritious meal.

Recipe Tips & Substitutions

• For Gluten-Free: Use gluten-free rice or omit the tempeh and use mushrooms or another plant-based protein of your choice.
• For a Heavier Dish: Add more rice or incorporate beans for added protein.
• Make-Ahead: Prepare the filling and sauce a day ahead to save time on the day of cooking.
• Freezing Tip: This recipe freezes beautifully. Simply store the rolls in an airtight container, and reheat them with a bit of extra sauce for moisture.

5 Meal Pairing Suggestions

1. Vegan Pierogies – A traditional side dish that pairs perfectly with cabbage rolls.
2. Roasted Root Vegetables – Carrots, beets, and parsnips roasted with olive oil and herbs add a sweet contrast.
3. Mixed Greens Salad – A light, citrusy salad with arugula, spinach, and a lemon vinaigrette to balance the heaviness of the cabbage rolls.
4. Vegan Garlic Bread – A crispy, garlic-infused bread to scoop up all that delicious tomato sauce.
5. Mashed Potatoes – Creamy mashed potatoes (or mashed cauliflower for a lower-carb option) are a classic pairing.

How to Store and Reheat Cabbage Rolls

• Storage: Store leftover cabbage rolls in an airtight container in the fridge for up to 5 days.
• Freezing: Freeze individual rolls on a baking sheet before transferring to a freezer bag. They’ll keep for up to 3 months.
• Reheating: Reheat cabbage rolls in the microwave or in a covered pan on the stovetop with a splash of water or tomato juice.

Frequently Asked Questions (FAQs)

1. Can I make this recipe ahead of time?
   Yes! You can prepare the filling and sauce the day before, then stuff the cabbage rolls and cook them the next day.
2. Can I use a different type of cabbage?
   While green cabbage is traditional, napa cabbage works well too and has a more delicate flavor.
3. Can I make these without tempeh or mushrooms?
   Yes! Try using lentils or another plant-based protein like quinoa for a different texture.

Additional Tips for Perfect Cabbage Rolls

1. Don’t skip the long simmer time – The key to soft, flavorful cabbage rolls is slow cooking, which allows the flavors to meld together.
2. Use large, pliable cabbage leaves – The outermost leaves are the best for wrapping.
3. Season generously – Since cabbage is mild, be sure to taste and adjust the seasoning as you go, especially the salt and pepper in the sauce.

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