Vegan Russian Cabbage Rolls (Golubtsi)

Ingredients

• 1 head Large green cabbage
• 2 cups Cooked brown rice
• 1 medium Onion, finely chopped
• 1 medium Carrot, grated
• 1 medium Bell pepper, finely chopped
• 2 tablespoons Tomato paste
• 4 cups Vegetable broth
• 1/4 cup Fresh dill, chopped
• 2 tablespoons Olive oil
• 1 teaspoon Salt
• 1/2 teaspoon Black pepper

Instructions

1. 1Carefully remove the core from the 1 head Large green cabbage. Gently separate the leaves. Place the separated leaves in a pot of boiling water and blanch for 2 to 3 minutes, or until the leaves are softened and pliable. Drain the leaves and set them aside to cool slightly.
2. 2In a large bowl, combine the 2 cups Cooked brown rice, 1 medium Onion (finely chopped), 1 medium Carrot (grated), and 1 medium Bell pepper (finely chopped).
3. 3Add the 2 tablespoons Tomato paste, 1/4 cup Fresh dill (chopped), 1 teaspoon Salt, and 1/2 teaspoon Black pepper to the rice and vegetable mixture. Mix everything together thoroughly until well combined.
4. 4Lay out a softened cabbage leaf. Place a spoonful of the rice mixture near the stem end of the leaf. Fold the sides of the cabbage leaf inward over the filling, then roll it up tightly from the stem end towards the tip, creating a neat roll.
5. 5Heat the 2 tablespoons Olive oil in a large pot or Dutch oven over medium heat, approximately 350°F (175°C).
6. 6Carefully place the prepared cabbage rolls into the heated pot, ensuring they are seam-side down to prevent unraveling. Pour the 4 cups Vegetable broth over the cabbage rolls, making sure they are mostly submerged.
7. 7Bring the liquid in the pot to a gentle simmer. Once simmering, reduce the heat to low, cover the pot tightly, and cook for 45 to 60 minutes. The cabbage rolls are ready when the cabbage leaves are tender when pierced with a fork.
8. 8Serve the Vegan Russian Cabbage Rolls hot. You can garnish with extra fresh dill if desired.

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