Pairing Polish Delicacies with Beer

Vegetarian Golabki (Cabbage Roll) Casserole

Ingredients:

1 large or 2 small heads green cabbage

For the Tomato Sauce:

1 tablespoon extra-virgin olive oil

3 cloves garlic, chopped

2 28-ounce cans diced tomatoes

2 tablespoons white wine vinegar

1 tablespoon sugar

½ teaspoon kosher salt

¼ ground black pepper

For the casserole filling:

1 tablespoon extra-virgin olive oil

1 medium onion, chopped

2 cloves garlic, minced

2 tablespoons tomato paste

2 tablespoons red wine

2 12-ounce packages vegetarian “meat” crumbles

1 large egg, lightly beaten

1-1/2 cups cooked long grain rice

½ teaspoon kosher salt

¼ teaspoon ground black pepper

Directions:

Set a large pot of water over high heat and bring to a boil.

Remove any damaged outer leaves from the cabbage. Carefully peel off the remaining leaves and add to the boiling water. Blanch for about 5 minutes and then drain in a colander and rinse with cold water. Shake the colander to get as much water off the leaves as possible and set aside.

Preheat the oven to 350°F.

Make the tomato sauce: Place a saucepan over medium heat and add a tablespoon of olive oil to it. Add the garlic and sauté for about a minute. Stir in the cans of diced tomatoes and cook for about 3 minutes, stirring occasionally. Add the vinegar and sugar and simmer for about 5 minutes, or until the sauce starts to thicken. Season with salt and pepper and remove from heat. Set aside.

Make the filling: To a large skillet, add a tablespoon of olive oil and place over medium heat. Sauté the onion and garlic for about 5 minutes, until the onion is translucent. Stir in the tomato paste, red wine, and ¾ cup of the previously prepared tomato sauce. Cook until heated through, then remove from heat.

In a large mixing bowl, combine the vegetarian crumbles with the egg, the cooked rice, the onion/garlic mixture, and salt and pepper. Stir together until thoroughly combined.

To assemble, pour about a half a cup of the tomato sauce into the bottom of a 13x9-inch baking dish and spread evenly. Over the sauce, line the dish with a single layer of cabbage leaves. Spoon half the vegetarian crumble mix over the leaves, spreading it out until it is evenly distributed.

Repeat this – tomato sauce, cabbage leaves, second half of vegetarian crumble mix. Finish with a final layer of cabbage leaves and top with the remaining tomato sauce.

Cover the dish with aluminum foil and bake for 1 hour.

Makes 8 servings.