A raw, plant-based reinterpretation of the beloved Polish classic — nourishing, vibrant, and deeply rooted in tradition.
⏱ Prep Time
30 minutes
🔥 Cook Time
0 minutes
⏰ Total Time
30 minutes
🍽 Servings
4 servings (8–10 rolls)
🥬 Ingredients
For the Cabbage Rolls
- 1 large green or savoy cabbage
- 1 tablespoon fresh lemon juice
- ½ teaspoon sea salt
For the Filling
- 2 cups cauliflower florets (riced)
- ½ cup soaked walnuts (soaked 2–4 hours, drained)
- ¼ cup finely chopped onion or shallot
- ¼ cup fresh dill, finely chopped
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon lemon juice
- 1 tablespoon cold-pressed flax oil or olive oil
- ½ teaspoon sea salt
- ¼ teaspoon white or black pepper
For the Raw Tomato Paprika Sauce
- 1½ cups ripe tomatoes (cherry or Roma)
- 1 tablespoon tomato paste (raw if available)
- 1 tablespoon sweet paprika
- 1 small garlic clove
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
- ¼ teaspoon sea salt
- Pinch of caraway seed (optional, very traditional)
📝 Directions
- Prepare the cabbage leaves
Carefully remove 8–10 large cabbage leaves. Place them in a large bowl and massage gently with lemon juice and sea salt for 1–2 minutes until softened and pliable. Set aside. - Make the filling
In a food processor, pulse the cauliflower florets until rice-like. Add the soaked walnuts and pulse again until finely chopped but not paste-like. - Season the filling
Transfer the mixture to a bowl. Stir in onion, dill, parsley, lemon juice, flax oil, salt, and pepper. Taste and adjust seasoning — it should be savory and herb-forward. - Blend the sauce
Add all sauce ingredients to a high-speed blender and blend until smooth and velvety. Set aside. - Assemble the gołąbki
Lay a softened cabbage leaf flat. Place 2–3 tablespoons of filling near the base of the leaf. Fold in the sides and roll tightly, like a traditional cabbage roll. - Serve
Arrange rolls seam-side down on a serving platter. Spoon the raw tomato paprika sauce generously over the top, or serve on the side for dipping.
🌿 Serving Suggestions
- Garnish with extra dill or parsley
- Serve with raw rye-style flax crackers
- Pairs beautifully with a chilled beet or cucumber soup
🤍 Cultural Note
Traditional gołąbki are slow-cooked with care.
This raw version honors that same intention — patience, nourishment, and love in the kitchen, just expressed through fresh, living ingredients
