Vegetarian Cabbage Rolls
Traditional cabbage rolls, or Golubtsi, are usually filled with either pork or beef, rice and various spices. To make this version plant based, we use wild rice as the main filling ingredient.
By Jon Doe
These rolls are perfectly delicious on their own.
Ingredients Avocado oil OR olive oil Onion, diced Garlic, minced Mushrooms, finely chopped Pinch red pepper flakes Dried thyme Dried basil Pepper Salt Cabbage, leaves carefully removed
Let's make this Vegetarian Cabbage Rolls
In a small saucepan add in all of the sauce ingredients. Over medium heat, bring the sauce to a simmer. Cover and simmer for 5 minutes. Coat the bottom of a 9×13 inch baking dish with a thin layer of the sauce.
Cook the rice according to the package directions. While the rice cooks, heat the oil in a large skillet over medium. Add in the onion and sauté until translucent, about 5-7 minutes. Add in the garlic, mushrooms, red pepper flakes, thyme, basil, pepper, and salt.
Add the cabbage leaves to a large bowl. Fill the bowl with boiling water and cover the bowl with a plate, lid, or even a cookie tray. Let sit for 10 minutes so the cabbage softens and becomes easier to roll.
Grab a cabbage leaf, shaking off the excess water and add 2-4 tablespoons of the filling mixture to one end of the cabbage leaf. Roll the leaf up like a burrito, tucking in the sides. Depending on the size of the leaf, you will need more or less filling. Line up filled and rolled leaves in the baking dish.
Continue rolling and adding to the baking dish until all the leaves are filled.
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