Vegan Golabki (Cabbage Rolls)

Ingredients

• 1 large head Cabbage
• 2 cups Cooked rice
• 1 pound Mushrooms
• 1 medium Onion
• 28 ounces Tomato sauce
• 1 cup Vegetable broth
• 2 tablespoons Olive oil
• 1 teaspoon Dried marjoram
• 1 teaspoon Salt
• 1/2 teaspoon Black pepper

Instructions

1. 1Prepare the 1 large head of cabbage by carefully removing the core. Place the cored cabbage in a large pot and fill with water. Bring to a boil and cook for 10-15 minutes, or until the leaves are soft enough to peel away easily. Carefully remove the cabbage from the water and let it cool slightly.
2. 2While the cabbage cools, prepare the filling. Heat the 2 tablespoons of olive oil in a 10-inch skillet over medium heat (350°F / 175°C). Add the 1 medium onion, diced, and cook for 5-7 minutes, until softened and translucent. Add the 1 pound of mushrooms, chopped, and cook for another 8-10 minutes, until they have released their liquid and are browned.
3. 3In a large bowl, combine the 2 cups of cooked rice, the sautéed onion and mushrooms from the skillet, 1 teaspoon of dried marjoram, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Mix everything together thoroughly.
4. 4Carefully peel off the softened leaves from the cooled cabbage. For each leaf, place about 1/4 cup of the rice and mushroom mixture near the stem end. Fold the sides of the cabbage leaf inward over the filling, then roll it up tightly from the stem end to create a neat package.
5. 5Arrange the rolled cabbage rolls, seam-side down, in a large, heavy-bottomed pot (at least 6-quart capacity). You may need to stack them slightly to fit.
6. 6Pour the 28 ounces of tomato sauce and 1 cup of vegetable broth over the cabbage rolls in the pot. Ensure the liquid covers most of the rolls. Bring the liquid to a boil over medium-high heat (400°F / 200°C).
7. 7Once boiling, reduce the heat to low, cover the pot tightly, and let the cabbage rolls simmer for 1 hour and 30 minutes (90 minutes). The cabbage should be very tender when pierced with a fork.

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