Vegan Russian Stuffed Cabbage Rolls (Golubtsi)

Ingredients

• 1 large head Cabbage
• 2 cups Cooked Rice
• 1 medium Onion
• 1 medium Carrots
• 4 oz Mushrooms
• 28 oz Tomato Sauce
• 1 cup Vegetable Broth
• 2 tbsp Olive Oil
• 2 tbsp Fresh Parsley
• 2 tbsp Fresh Dill
• 1 tsp Salt
• 0.5 tsp Black Pepper

Instructions

1. 1Bring a large pot of water to a rolling boil over high heat (212°F / 100°C). Carefully place the 1 large head of cored cabbage into the boiling water and cook for 5-7 minutes, until the outer leaves are softened and pliable. Carefully remove the cabbage from the pot, let it cool slightly, and gently peel off 12-15 individual leaves, setting them aside.
2. 2Dice the 1 medium Onion into 1/4-inch pieces, grate the 1 medium Carrots, and slice the 4 oz Mushrooms into 1/4-inch slices. Heat the 2 tbsp Olive Oil in a large skillet (e.g., 10-12 inch) over medium heat (300-325°F / 150-160°C). Add the diced 1 medium Onion and grated 1 medium Carrots, cooking for 5 minutes until softened and translucent. Stir in the sliced 4 oz Mushrooms and cook for 5-7 minutes more, until browned and their liquid has evaporated.
3. 3In a large mixing bowl, combine the 2 cups Cooked Rice with the sautéed 1 medium Onion, 1 medium Carrots, and 4 oz Mushrooms. Finely chop the 2 tbsp Fresh Parsley and 2 tbsp Fresh Dill, then add them to the bowl along with the 1 tsp Salt and 0.5 tsp Black Pepper. Mix all ingredients thoroughly until well combined.
4. 4Lay one prepared cabbage leaf flat on a clean work surface. Spoon approximately 1/4 to 1/3 cup of the rice mixture onto the center of the leaf, near the stem end. Fold the sides of the cabbage leaf inward over the filling, then tightly roll the leaf upwards from the stem end to form a compact cylinder. Repeat this process with the remaining cabbage leaves and filling to make approximately 6 rolls.
5. 5Place the assembled cabbage rolls, seam-side down, in a single layer in a large heavy-bottomed pot or Dutch oven (e.g., 6-quart capacity). Pour the 28 oz Tomato Sauce and 1 cup Vegetable Broth evenly over the rolls. Bring the liquid to a boil over medium-high heat (350-375°F / 175-190°C), then reduce the heat to low (180-200°F / 80-95°C), cover, and simmer for 60 minutes, or until the cabbage leaves are very tender.

Related Guides