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Keto Golabki

Keto Golabki

Author: By Kasia Yoko
Date: 2025-05-28

Lately, I've taken on a new challenge-75 Hard, a mental and physical reset program created by American lifestyle guru Andy Frisella. The idea is simple but tough: 75 days of no excuses. Daily exercise. A gallon of water. No alcohol. Read 10 pages a day. Stick to a clean, strict diet. No cheat meals.

For me, the hardest part? Saying goodbye (for now) to my beloved sourdough bread. That golden, crusty, probiotic-rich loaf has been a cornerstone of my kitchen-and my soul. But I'm in. Fully. So now I'm exploring light, nutritious meals that honour my heritage and still fit the rules.

Enter: Keto Golabki (pronounced go-wump-kee). Traditionally, Polish golabki are made with rice, minced meat, and mushrooms, wrapped in cabbage leaves and baked in a tomato sauce. Comfort food at its finest. But today I'm sharing my vegan, carb-free spin-clean, satisfying, and bursting with flavour.

Ingredients

• 1 head of cabbage

• 1 head of cauliflower

• 1 large punnet of mushrooms (about 400-500g)

• 1 large onion

• 1 whole head of garlic

• 1 can (400g) of tomatoes (diced or crushed)

• 1 bunch of green onions (for garnish)

• Salt and pepper to taste

• Optional: fresh herbs like dill or parsley

Instructions

1. Prep the cabbage:

Bring a large pot of water to a gentle boil. Carefully place the whole cabbage in and simmer until the outer leaves are tender and pliable-about 10-15 minutes. Remove from water and let cool slightly. Gently peel away the leaves, keeping them whole.

2. Make the 'rice':

Grate the cauliflower or pulse it in a food processor until it resembles rice. Set aside.

3. Cook the filling:

In a large sauté pan, heat a splash of oil (or water for oil-free). Add chopped onion and garlic, and sauté until fragrant and golden. Add chopped mushrooms and cook until soft and slightly browned. Stir in the cauliflower 'rice,' season with salt and pepper, and cook for a few more minutes until everything is well combined. Let the mixture cool slightly.

4. Assemble the rolls:

Place a generous spoonful of filling in the centre of each cabbage leaf. Fold in the sides and roll tightly, like a burrito.

5. Bake:

In a large baking dish, pour in the canned tomatoes. Season with salt, pepper, and any herbs you love. Nestle the cabbage rolls seam-side down into the sauce. Cover with foil and bake at 180°C (350°F) for 45-60 minutes, until the cabbage is tender and the flavours have melded.

6. Garnish and serve:

Sprinkle with chopped green onions and fresh herbs. Serve warm with a crisp green salad.