Miso Pumpkin Golabki Cups

A creative twist on traditional Polish stuffed cabbage rolls, these flavorful cups combine roasted pumpkin, miso, and rice in tender cabbage leaves for a fusion-inspired, vegetarian delight.

I first made these miso pumpkin golabki cups for a cozy fall dinner with friends, and their unique flavor combination was a delicious surprise that brought everyone to the table.

Ingredients

• Vegetables: 1 small head Savoy or green cabbage, 2 cups peeled and diced pumpkin or butternut squash, 1 small onion finely diced, 2 cloves garlic minced, 2 tablespoons fresh parsley chopped
• Grains: 1 cup cooked short-grain or medium-grain rice (white or brown)
• Seasonings & Sauces: 2 tablespoons white or yellow miso paste, 2 tablespoons soy sauce, 1 tablespoon olive oil, 1 teaspoon smoked paprika, salt and black pepper to taste
• Garnish (optional): 2 tablespoons toasted pumpkin seeds, 2 tablespoons sour cream or plant-based alternative, chopped chives or dill

Instructions

Roast Pumpkin:

Preheat oven to 400°F (200°C). Line a baking tray with parchment paper. Toss diced pumpkin with olive oil, smoked paprika, salt, and pepper. Spread on the tray and roast for 20–25 minutes until tender and golden. Let cool slightly.

Prepare Cabbage Leaves:

Bring a large pot of salted water to a boil. Carefully peel 8 large, intact cabbage leaves from the head. Blanch leaves for 2–3 minutes until pliable, then plunge into ice water. Drain and pat dry.

Make Filling:

In a large mixing bowl mash roasted pumpkin. Add cooked rice, onion, garlic, parsley, miso paste, and soy sauce. Mix until well combined. Adjust seasoning to taste.

Form Cups:

Lay a cabbage leaf on a work surface. Place 2–3 tablespoons of the pumpkin mixture in the center. Fold the sides over and roll up to form a cup or parcel. Repeat with remaining leaves and filling.

Bake:

Arrange cups seam-side down in a lightly greased baking dish. Cover with foil. Bake at 375°F (190°C) for 20–25 minutes until heated through and cabbage is tender.

Serve:

Serve warm, topped with sour cream or plant-based alternative, toasted pumpkin seeds, and herbs.

Zapisz

These cups became an instant favorite around our family dinners, perfect for sharing on chilly evenings and bringing a little Polish comfort to the plate with unexpected flavors.

Serving Suggestions

Serve these golabki cups with extra herbs or a light side salad for added freshness and color.

Variations

Add cooked lentils or chickpeas to the filling for more protein, or try with sweet potato instead of pumpkin for a flavor change.

Storage & Leftovers

Leftover cups can be refrigerated in an airtight container for up to 3 days. Reheat gently in the oven or microwave before serving.

Zapisz

Enjoy these nourishing, fusion-inspired golabki cups for an easy meal or festive gathering. Their comforting flavors and vibrant ingredients make them a standout vegetarian dish.

Najczęściej zadawane pytania dotyczące przepisów

→ Can I use butternut squash instead of pumpkin?

Yes, butternut squash works well in place of pumpkin, providing a similar texture and sweetness.

→ What type of miso is best for this dish?

White or yellow miso are recommended for a mild, savory flavor that pairs with roasted vegetables.

→ Are these cups gluten-free?

If you use gluten-free soy sauce and ensure the miso is gluten-free, this dish is suitable for gluten-free diets.

→ How do I make this vegan?

Opt for a plant-based sour cream alternative and confirm your miso paste is vegan-friendly for a complete vegan option.

→ Can I add extra protein to the filling?

Yes, cooked lentils or chickpeas can be stirred into the filling for added protein and texture.

→ How do I prevent the cabbage leaves from tearing?

Blanch the leaves briefly until just pliable, then cool in ice water and handle gently while rolling the cups.