Vegan Gołąbki (Cabbage Rolls)

Ingredients

• 1 large Cabbage
• 2 cups Cooked rice
• 1 lb Mushrooms
• 1 large Onion
• 1 large Carrot
• 4 tbsp Tomato paste
• 28 oz Crushed tomatoes
• 1 cup Vegetable broth
• 2 tbsp Olive oil
• 1 tsp Dried marjoram
• 1 tsp Salt
• 1/2 tsp Black pepper

Instructions

1. 1Prepare the cabbage: Carefully remove the tough core from the bottom of the 1 large cabbage. Place the whole cabbage in a large pot and cover with boiling water. Let it boil for 5-10 minutes, or until the outer leaves feel pliable. Carefully remove the cabbage from the water and let it cool slightly. Gently peel off the softened leaves one by one, trying not to tear them. You should aim to get about 8-10 usable leaves.
2. 2Prepare the filling: Finely chop the 1 lb mushrooms, 1 large onion, and 1 large carrot. Heat 2 tbsp olive oil in a 12-inch skillet over medium heat (350°F / 175°C). Add the chopped onion and carrot and cook for 5-7 minutes, until they begin to soften. Add the chopped mushrooms and cook for another 8-10 minutes, until the mushrooms have released their liquid and started to brown. Remove the skillet from the heat.
3. 3Combine the filling ingredients: In a large bowl, combine the 2 cups cooked rice, the sautéed vegetable and mushroom mixture from the skillet, 1 tsp dried marjoram, 1 tsp salt, and 1/2 tsp black pepper. Mix everything together thoroughly until well combined.
4. 4Assemble the rolls: Lay a prepared cabbage leaf flat on a clean surface. Place about 1/4 cup of the rice and vegetable mixture near the stem end of the leaf. Fold the sides of the cabbage leaf inward over the filling, then tightly roll the leaf up from the stem end towards the tip. Repeat this process with the remaining cabbage leaves and filling.
5. 5Prepare the sauce and arrange the rolls: In a large, heavy-bottomed pot (at least 6-quart capacity), whisk together 4 tbsp tomato paste, 28 oz crushed tomatoes, and 1 cup vegetable broth. Carefully place the assembled cabbage rolls seam-side down into the pot, arranging them snugly in a single layer. If you have extra rolls, you can stack them carefully.
6. 6Simmer the gołąbki: Place the pot over medium-high heat and bring the liquid to a gentle simmer. Once simmering, reduce the heat to low, cover the pot tightly with a lid, and let the gołąbki cook for 1.5 to 2 hours. The cabbage should be very tender when pierced with a fork, and the sauce will have thickened slightly.
7. 7Serve the gołąbki: Carefully remove the cabbage rolls from the pot using a slotted spoon. Serve the vegan gołąbki hot, spooning some of the rich tomato sauce from the pot over each serving.

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