Vegan Gołąbki (Cabbage Rolls)

Ingredients

• 1 large head Cabbage
• 2 cups Cooked Rice
• 8 ounces Mushrooms
• 1 medium Onion
• 24 ounces Tomato Sauce
• 2 tablespoons Olive Oil
• 1 teaspoon Dried Thyme
• 1 teaspoon Salt
• 1/2 teaspoon Black Pepper

Instructions

1. 1Core the 1 large head Cabbage. Place the cored cabbage in a large pot and cover with water. Bring the water to a boil over high heat, then reduce the heat to medium-low and simmer for 10-15 minutes, or until the outer leaves are soft and pliable enough to peel off without tearing. Carefully remove the cabbage from the pot and let it cool slightly. While the cabbage cools, finely chop the 1 medium Onion.
2. 2Heat the 2 tablespoons of Olive Oil in a 12-inch skillet over medium heat (175°C/350°F). Add the chopped 1 medium Onion and cook, stirring occasionally, for 5-7 minutes, or until softened and translucent. Finely chop the 8 ounces Mushrooms and add them to the skillet with the onions. Cook, stirring occasionally, for another 8-10 minutes, or until the mushrooms have released their liquid and are nicely browned.
3. 3In a medium bowl, combine the 2 cups of Cooked Rice with the cooked onion and mushroom mixture. Add the 1 teaspoon Dried Thyme, 1 teaspoon Salt, and 1/2 teaspoon Black Pepper. Stir everything together until well combined. This is your filling.
4. 4Carefully peel off the softened leaves from the 1 large head Cabbage, one by one. If any leaves tear, set them aside to use as a base for the bottom of the pot later. For each roll, place about 1/4 cup of the rice mixture onto the wider end of a cabbage leaf. Fold the sides of the leaf inward over the filling, then tightly roll the leaf up from the wider end towards the tip to form a neat package.
5. 5Arrange the stuffed cabbage rolls seam-side down in a large, heavy-bottomed pot (at least 5-quart capacity). If you have any torn cabbage leaves, place them on top of the rolls to form a protective layer. Pour the 24 ounces of Tomato Sauce over the cabbage rolls. If the sauce does not almost cover the rolls, add a little water (about 1/2 cup) to bring the liquid level up.
6. 6Place the pot over medium-high heat (200°C/400°F) and bring the liquid to a gentle simmer. Once simmering, reduce the heat to low (150°C/300°F), cover the pot tightly with a lid, and let the cabbage rolls cook for 1 hour and 30 minutes. The rolls are done when the cabbage is very tender and the sauce has thickened slightly.

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