Lechon-Stuffed Golabki

 

🥬🐖 Lechon-Stuffed Golabki

Polish comfort meets Filipino flavor in this bold fusion dish. Crispy lechon and garlic rice wrapped in tender cabbage, baked in a tangy tomato-coconut sauce. It’s heritage on a plate—perfect for Sunday dinners, cultural celebrations, or just sharing your story through food.Roll with a rich Filipino twist.


Recipe:

🍽️ Yields: 6–8 rolls

⏱️ Prep Time: 30 min | Cook Time: 45 min

🧾 Ingredients

For the Cabbage Rolls:

  • 1 large green cabbage (whole leaves separated and blanched)

  • 2 cups crispy lechon (finely chopped)

  • 1 cup cooked garlic rice

  • 1 small onion, finely diced

  • 2 cloves garlic, minced

  • Salt & pepper to taste

For the Sauce:

  • 1 cup tomato sauce

  • ½ cup coconut milk

  • 1 tbsp banana ketchup (optional for sweetness)

  • 1 tsp vinegar

  • 1 tsp soy sauce

  • 1 bay leaf

  • Salt & pepper to taste

👨‍🍳 Instructions

1. Prep the Cabbage: Bring a large pot of water to a boil. Carefully peel off whole cabbage leaves and blanch for 2–3 minutes until soft. Drain and set aside.

2. Make the Filling: In a bowl, combine chopped lechon, garlic rice, onion, garlic, salt, and pepper. Mix well.

3. Roll the Golabki: Place 2–3 tablespoons of filling in the center of each cabbage leaf. Fold sides inward and roll tightly from the stem end. Place seam-side down in a baking dish.

4. Prepare the Sauce: In a saucepan, combine tomato sauce, coconut milk, banana ketchup, vinegar, soy sauce, bay leaf, salt, and pepper. Simmer for 10 minutes until slightly thickened.

5. Bake: Pour sauce over the cabbage rolls. Cover with foil and bake at 375°F (190°C) for 35–40 minutes. Uncover for the last 5 minutes to let the tops caramelize slightly.

6. Garnish & Serve: Top with chopped parsley or scallions. Serve hot with extra sauce spooned over.

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