Cabbage Wraps

Golabki which is a Traditional Polish meal is a simple rice and meat filling wrapped with cabbage leaves. I have changed the traditional recipe into Vegan, turning it into Asian Style Cabbage wraps with vegetable filling.

The dish is very healthy. If you are looking to lose fat or for a healthy dish that will not support the weight gain but will do opposite or you simply have no idea what to cook today for you and your family use this recipe. It is delicious.

Cabbage is an excellent source of Vitamin K , C , A , Niacin, Pyridoxine, Panthotenic acid  and Folates, Sodium, Potassium, Calcium, Iron, Magnesium, Manganese, Phosphorus and Zinc, promoting overall heath, supporting immune system , skeletal and muscular systems.

There are many variations for filling, also you may use different cabbage. I have choosen a savoy cabbage with rice – vegetable filling. You can add any vegetable you want and mix it with beans, quinoa, millet or buckwheat. Try your own variations.

To make this version all you need is :

  • 1 savoy cabbage (about 12 wraps)

You will need two liters of hot water to steam the cabbage leaves before. Heat 2 l of water. Get ready big bowl. Cut of the heart of the cabbage deeply, than place it in a large bowl, pour hot water over, cover with a lid and wait 15 minutes. Leaves will start to peel off them self, you can help it with a fork. Remove leaves one after the other. Leave it on the plate and wait until they cool down.

For a filling:

  • 1 large onion (sliced)
  • 1 medium leak (sliced)
  • 2 medium carrots (grated)
  • 3 tbs coconut oil
  • 1 inch chili chopped (or more)
  • 1 inch ginger chopped (or more)
  • 2 tbs whole cumin seeds
  • 1 tbs turmeric powder
  • Himalayan Salt (for taste)
  • 100 g green beans cut on half
  • 2 bags rice cooked

Preheat the saucepan with 2 tbs of coconut oil. Add chili, ginger, cumin seeds and fry on high heat for 2-3 minutes stirring once at the time. Throw in onion and leek, stir and keep on cooking for another 5 minutes stirring in, add carrots and beans, stir in. Turn on medium heat and keep on cooking for another 6-8 minutes. Season well with Himalayan salt, add the rest of coconut oil and stir in, cook for another 2 minutes. Add cooked rice, turmeric and stir in on very low heat. Make sure you mix the mixture well.

Prepare the leaves, place in a spoon of ready filling on the bottom of the leaf, start wrapping from the bottom of the leaves (the thickest part) up to the most thin. Make sure you wrap in the leaves corners.

Prepare a large bowl, place two remaining leaves leftovers on the bottom, place ready wraps and pour 250 ml of water on the top. Cook for 20-30 minutes on medium heat under lid.

Serve on its own or use this tomato sauce:

  • 1 large onion (sliced)
  • 2 garlic cloves  (sliced)
  • 1 inch fresh chili (chopped)
  • 1 inch fresh ginger (chopped)
  • 250 g baby tomatoes
  • Himalayan Salt

Boil the water. Place baby tomatoes into the bowl, pour hot water over and steam for about 5 minutes. When you see the skin starts to peel of , pour over cold water, and peel the rest of the skin. Leave on the side.

Preheat the saucepan with coconut oil. Throw all remaining ingredients except tomatoes. Fry on medium heat until onion is brown. Throw ready peeled baby tomatoes and stir in occasionally. Cook on medium heat for 5-7 minutes. When ready pour the mixture into a bowl and blend all until smooth. Season well with salt. Your sauce is ready.


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