Vegan Polish Stuffed Cabbage (Halupki, Golumpki, Pigs-In-A-Blanket)

February 28, 2012 at 10:26 pm 7 comments

One of the things I miss most about my hometown is the food.  Populated by descendants of European immigrants brought to the anthracite area of Pennsylvania as cheap labor for the booming coal industry in the late 1800′s – early 1900′s, the Wyoming Valley is rich in ethnic heritage and the most wonderful foods you can imagine.  These simple peasant dishes will not be found in any fine restaurant, but families still gather to make and feast on recipes that traveled from Europe and  have been handed down for generations.

I thought Halupki, pure Northeastern PA soul food, was gone from my life forever when I gave up meat, but I have found that with a little imagination and experimentation I can still have my Pigs-In-A-Blanket (as we called them when I was a child) and eat them, too!  This recipe is the result of sheer determination and stubbornness, since I also decided to not use prepackaged fake meat for the traditional ground beef filling. I think this one is a winner. It takes a long time to prepare, so the best thing to do is plan ahead and do it in two stages.  The first day make the brown rice and  Medley’s Vegan Oat Burgers; the second day you can prepare the cabbage, filling, and sauce and assemble the cabbage rolls. It truly is a labor of love (now I know why it took my mother, aunts, and grandmother all together to make these for family gatherings), but to make things easier prepare extra brown rice to freeze, and note that one Oat Burgers recipe is enough for two Halupki casseroles, so making it next time will not be as time-consuming.  Here we go:

MEDLEY’S  VEGAN OAT BURGERS

These are the tastiest vegan burgers ever — on a bun with your favorite toppings or as a substitute for chopped sirloin with mushroom gravy.  This recipe makes a lot so you can freeze some for another time.  The recipe comes from my niece (a wonderful cook just like her mother) who got it from the restaurant where she first enjoyed them. I veganized it.

In a food processor separately grind:

2 c. rolled oats

1 c. walnuts (not too fine, chunky is better)

1 lg. onion

Add:

2 c. rolled oats

2 Tbs. ground flaxseed & 6 Tbs. warm water (mix together and allow to sit a few minutes until thickened)

1 tsp sea salt

1 tsp ground sage

1 tsp garlic powder

1/2 tsp pepper

1 c. unsweetened soy or almond milk (or just enough to hold it all together)

Let mixture sit for 20 minutes.  Form into patties (slightly wet hands so they don’t stick) and brown in olive oil. Then add 2 cups of water with enough soy sauce or Bragg’s Liquid Aminos (about 3 Tbs) to taste.  Pour this over the burgers and simmer uncovered until liquid is absorbed, turning once or twice. Enjoy!

Halupki FILLING:

1/2 recipe Medley’s VEGAN Oat Burgers chopped up after cooking (freeze the other half for next time)

1  – 1 1/2 c. cooked brown rice

1 Tbs parsley

1 Tbs sweet paprika

Saute together: 6 oz. chopped Portobello mushrooms, 1 lg. onion, and 2 Tbs. Annie’s Organic Worsteshire Sauce.  Mix all ingredients together in a large bowl and season to taste with sea salt and cayenne pepper.

Halupki SAUCE:

1 – 10 3/4 oz. can tomato soup and an equal amount to crushed tomatoes

2 Tbs. fresh lemon juice or vinegar

1 soup can water

Mix all together and season with sea salt and pepper as desired.

Method:

(Dealing with a whole head of CABBAGE can be intimidating — don’t worry, you will win).  Core the cabbage and submerge the whole thing in a large pot of boiling water.  It will be somewhat bouyant so you will want to turn it occasionally so that the leaves soften evenly. Cook until the outer leaves become tender, then you can start to peel the leaves off one at a time, and place them on a clean towel to drain. (You can take the cabbage head out of the water to do this, then return it to the water to cook a little while longer until more leaves can be removed.) Repeat until all leaves are removed.

When cabbage leaves are cool enough to handle: In each leaf place 2 – 3 heaping Tbs.filling, tuck in sides and roll to cover filling.  Place cabbage rolls in a large oblong glass baking dish (seam side down).  Pack them tightly together so they don’t unroll.

Pour sauce over all the rolls and cover with aluminum foil.  Bake @ 375 degrees for 45 minutes, or until easily pierced with a fork. This recipe makes a lot (about 30 cabbage rolls).

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7 Comments Add your own

  • 1. Vanessa  |  February 28, 2012 at 10:31 pm

    Love this idea! I need to try this

    Reply
  • 2. joyfulvegancook  |  June 9, 2012 at 11:49 pm

    O.M.G. The vegan oat burgers are to die for! I started the recipe tonight so I could make the golumpki tomorrow–I’m going to have to make another batch tomorrow! My meat-loving hubby devoured the burgers! LOL. Thank you so much for the recipe. I’ve been trying to eat vegan, and this recipe is a KEEPER. I love you. :o) I can’t wait to eat the whole meal deal!

    Reply
    • 3. vegtutor  |  June 10, 2012 at 11:59 am

      I do think this is the best vegan burger recipe there is. Hope you enjoy the golumpki as much!

      Reply
  • 4. Anne  |  November 26, 2012 at 2:31 pm

    DELICIOUS! I have not had this meal since becoming vegetarian 15 years ago. The flavors are JUST as I remember! My last name ends with “ski” so this style of cooking is in my blood. Amazing job, thank you for the recipe. I will certainly be making this again. For time and reduced steps, I used Boca vegan veggie crumbles in lieu of the home made veggie burger. This still took 2 hours of prep with 4 hand working, but was WELL worth it. :)

    Reply
    • 5. vegtutor  |  November 26, 2012 at 5:36 pm

      Veggie Crumbles do a great job, I agree. Sometime try making Medley’s Oat Burgers alone, and see if you like them, too :)

      Reply
  • 6. Whitney Elise Adams  |  January 16, 2013 at 1:05 am

    I just found this recipe after recently deciding to go vegan, and I’m so glad that I can enjoy this staple food of my Polish heritage – meatless style! I do like oat burgers, but I have another recipe for veggie burgers that I have had raving reviews of. 2 cups lentils prepared in chicken broth or stock, 2 cups steamed eggplant, 1 cup cooked rice (or another grain), and any herbs and spices blended in a food processor. Can be baked, sauteed, fried, or even eaten “raw” like refried beans. Best if left overnight before eating :) My husband and I call it “lentil smushy” – tastes better than its name implies! I hope you try it – and enjoy it! Thanks for the golumpki recipe!!

    Reply
  • 7. vegtutor  |  January 16, 2013 at 8:26 am

    As a new vegan, you might like to try a vegan chicken broth called “No Chicken Broth” in your ‘lentil smushy.” recipe(which I will definitely make — thank you!). I use “No Chicken Broth” in any recipe that calls for chicken broth, and you can’t tell the difference. You can find it in any health food store or the organic aisle of most upscale grocery stores. I buy it in our local Giant.

    Reply

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