Vegan Golabki (Cabbage Rolls)

Ingredients

• 1 head Large cabbage
• 2 cups Cooked rice
• 1 cup Mushrooms
• 1 medium Onion
• 28 ounces Tomato sauce
• 2 tablespoons Olive oil
• 2 cloves Garlic
• 1 teaspoon Dried herbs (marjoram, thyme)
• 1/2 teaspoon Salt
• 1/4 teaspoon Pepper

Instructions

1. 1Carefully remove the core from the 1 head Large cabbage. Place the cored cabbage in a large pot with enough water to cover it. Bring the water to a boil over high heat, then reduce the heat to medium and simmer for 5 to 10 minutes, or until the outer leaves are pliable and easy to peel away. Carefully remove the cabbage from the pot and gently peel off the leaves, setting them aside. You should have at least 8-10 pliable leaves.
2. 2While the cabbage is steaming, finely chop the 1 medium Onion and mince the 2 cloves Garlic. Heat the 2 tablespoons Olive oil in a 10-inch skillet over medium heat. Add the chopped onion and cook for 5 to 7 minutes, stirring occasionally, until it is softened and translucent. Add the minced garlic and cook for 1 minute more until fragrant.
3. 3Add the 1 cup Mushrooms, chopped, to the skillet with the onions and garlic. Cook for 5 to 8 minutes, stirring occasionally, until the mushrooms have released their liquid and are tender. Remove the skillet from the heat.
4. 4In a medium bowl, combine the 2 cups Cooked rice, the cooked mushroom and onion mixture from the skillet, 1 teaspoon Dried herbs, 1/2 teaspoon Salt, and 1/4 teaspoon Pepper. Mix everything together until well combined.
5. 5Lay a pliable cabbage leaf flat. Place about 2 tablespoons of the rice 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 to create a neat package. Repeat this process with the remaining cabbage leaves and rice mixture.
6. 6Arrange the rolled cabbage rolls snugly in a baking dish or a large, heavy-bottomed pot. Pour the 28 ounces Tomato sauce evenly over the cabbage rolls, ensuring they are mostly covered.
7. 7Cover the baking dish or pot tightly with a lid or aluminum foil. Bake in a preheated oven at 350°F (175°C) for 60 minutes. Alternatively, if using a pot on the stovetop, bring the tomato sauce to a gentle simmer over medium-low heat, cover, and cook for 60 minutes, ensuring the sauce does not boil rapidly.

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