Vegan Russian Cabbage Rolls (Golubtsi)

Ingredients

• 1 large Cabbage
• 1 cup Rice
• 1 large Carrots
• 1 medium Onion
• 1 28 oz can Canned Diced Tomatoes
• 2 tablespoons Tomato Paste
• 1 cup Vegetable Broth
• 2 tablespoons Olive Oil
• 2 tablespoons Fresh Parsley
• 0.5 teaspoon Salt
• 0.25 teaspoon Black Pepper

Instructions

1. 1Carefully remove the core of the 1 large cabbage using a sharp knife. Place the cored 1 large cabbage into a large pot filled with water, ensuring it is fully submerged. Bring the water to a rolling boil at 212°F (100°C) over high heat. Cook the cabbage for 5-7 minutes, until the outer leaves become pliable and can be easily peeled away.
2. 2Using tongs, carefully remove the softened leaves from the cabbage one by one as they become pliable. Place the removed leaves on a clean surface or baking sheet to cool completely, which will make them easier to handle for rolling.
3. 3In a medium saucepan, combine the 1 cup of rice with 2 cups of water. Bring to a boil over high heat (212°F / 100°C), then reduce heat to low, cover, and simmer for 15-20 minutes, or until all the water is absorbed and the rice is tender. Remove from heat and let stand, covered, for 5 minutes, then fluff with a fork.
4. 4Finely dice the 1 medium onion and grate the 1 large carrot. In a 10-inch skillet, heat the 2 tablespoons of olive oil over medium heat until shimmering (approximately 325-350°F / 160-175°C). Add the diced 1 medium onion and grated 1 large carrot to the skillet and sauté for 8-10 minutes, stirring occasionally, until the vegetables are softened and the onion is translucent.
5. 5In a large mixing bowl, combine the cooked 1 cup of rice, the sautéed 1 medium onion and 1 large carrot, the 2 tablespoons of fresh parsley (finely chopped), the 0.5 teaspoon of salt, and the 0.25 teaspoon of black pepper. Mix thoroughly until all ingredients are evenly distributed.
6. 6Lay a cooled cabbage leaf flat on a clean surface. Place about 2-3 tablespoons of the rice and vegetable filling near the stem end of the leaf. Fold in the sides of the cabbage leaf over the filling, then roll the leaf tightly from the stem end upwards to form a compact roll. Repeat with the remaining leaves and filling.
7. 7Open the 1 28 oz can of diced tomatoes. In a large heavy-bottomed pot (such as a Dutch oven), spread half of the 1 28 oz can of diced tomatoes and half of the 2 tablespoons of tomato paste evenly over the bottom. Arrange a single layer of the prepared cabbage rolls tightly in the pot. Top with the remaining half of the 1 28 oz can of diced tomatoes and the remaining half of the 2 tablespoons of tomato paste. Pour the 1 cup of vegetable broth over the rolls.
8. 8Bring the liquid in the pot to a gentle boil over medium-high heat. Once boiling, reduce the heat to low, ensuring the liquid maintains a gentle simmer (small bubbles breaking the surface), cover the pot tightly, and simmer for 60-75 minutes. The cabbage rolls are done when the cabbage leaves are very tender and easily pierced with a fork, and the filling is heated through.

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