This recipe is a vegan adaptation of the typical Polish cabbage roll dish called Golabki. Not only is it really nutritious and high in fiber and vitamin content, it is also delicious and actually pretty easy to prepare. The filling choices are infinite (traditionally it would be beef or lamb) and you can also choose your favorite sauce. For this particular entry, we will prepare couscous and lentil stuffed cabbage leaves with curry sauce.
100gr cooked lentils
1 garlic clove
10 cabbage leaves
100ml soy cream
1 tablespoon olive oil
Onion, Garlic and Curry Powder
Salt and pepper
- Chop up the onion and the garlic.
- Heat oil in a skillet and sauté the onion until translucent and add the garlic. Stir for another 5 minutes and add the lentils and lower heat.
- In the meantime, boil water in a medium saucepan, add olive oil and couscous. Turn off the heat and let sit until cooked (3-5 minutes).
- Add the couscous to the lentils and the spices to taste.
- Bring water to a boil in a large pot and add the cabbage leaves. Cover and reduce heat to medium-high and simmer for 5 to 10 minutes until softened.
- Transfer the cabbage leaves to a clean work surface to cool (like a cutting board).
- Warm up soy cream in a small sauce pan adding onion, garlic and curry powder to taste. Mix until well combined.
- With a spoon, distribute the lentil couscous filling equally on to each cabbage leaf center.
- Roll halfway, fold in sides so that stuffing doesn’t fall out, and continue to roll each filled leaf.
- Place on serving plate and add curry sauce.