Cabbage and Rice

31 Jan

We got cabbage in a recent Boston Organics delivery and while trying to think of a good recipe, I remembered a meal my grandmother made once when I was little. I called my mom to ask about it and she said it was a polish dish called gołąbkis (gaw-WOHP-kee). Because they traditionally have meat in them and because they seemed kind of complicated to make I googled a bit to find something similar. I found this great recipe from VegWeb and made a few changes based on my preferences and some of the comments. It’s become a new favorite!


4 tablespoons olive oil
1 medium onion, chopped
2 cups basmati rice
3 cups vegetable broth
1 small head cabbage, chopped
1 15oz can diced or crushed tomatoes (I like San Marzano)
1/2 teaspoon ground pepper
2 heaping teaspoons Hungarian paprika, divided
1 bay leaf
1 teaspoon sea salt


Preheat the oven to 350 degrees F. Heat the olive oil in a large pan and add the chopped onion. Sauté onion for a few minutes until translusent. Add the rice and saute for about five minutes.


Add the remaining ingredients in the following order: pepper, 1 teaspoon of the Hungarian paprika, broth, cabbage, tomatoes, bay leaf, salt. Stir well and cook for about 5 minutes.


Pour the cabbage and rice mixture into a rectangular baking pan and sprinkle with remaining paprika. (Add a little extra if you’d like – it’s delicious!) Bake for 30 minutes. Enjoy!

Cabbage and Rice

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