Vegetarian Ukrainian Cabbage Rolls (Golubtsi)

• porții: 20 servings
• timp activ: 15 minutes
• timp total: 1 hour 35 minutes

Ingrediente

1 large head green cabbage

1 cup white rice

1 teaspoon fine sea salt, divided

4 tablespoons extra virgin olive oil, divided

1 medium yellow onion, finely diced

1 large or 2 medium carrots (about 8 ounces), peeled and grated (about 1 1/2 cups)

10 ounces cremini mushrooms, trimmed and thinly sliced

1 teaspoon smoked paprika

Freshly ground black pepper, to taste

3 medium garlic cloves, minced

1 tablespoon soy sauce

One 15-ounce can white beans (cannellini or great northern)

6 ounces (one standard American can) tomato paste

3 cups vegetable broth (store-bought or homemade)

Half 13-ounce can full-fat unsweetened coconut milk (about 1 cup)

1 tablespoon granulated sugar

Dill and sour cream, for serving

Instrucțiuni

Prep the cabbage

Trim off the root end of the cabbage to make the base more flat. Using a small knife, cut around and down into the core (about a third of the way through the cabbage) to remove the cone-shaped core. You want to cut/scrape the entire core out so you can start to see the cabbage layers inside.

Boil the cabbage

Place the cabbage in a large pot and fill with water. Cover tightly with a lid and bring to a boil. Then keep at a moderate simmer until the leaves soften and appear more translucent, 15 to 20 minutes. Carefully drain the water and transfer the cabbage to a plate to cool.

Cook the rice

Meanwhile, in a small pot, combine the rice with 1 1/2 cups water and 1/4 teaspoon salt. Cover tightly with a lid and bring to a boil. Then reduce the heat to low and simmer until all the water is absorbed, 6 to 8 minutes (do not stir during cooking). Then turn the heat off and let stand covered (still without stirring) for another 10 minutes.

Start the filling

Heat 3 tablespoons oil in a large high-sided skillet over medium heat. Add the onions, carrots, mushrooms, and paprika with 1/2 teaspoon salt, and lots of black pepper. Cook, stirring occasionally, until the vegetables are soft and pasty, and all the liquid has evaporated from the pan, 12 to 15 minutes. Add the garlic and soy sauce, and cook for 30 more seconds. Turn the heat off.

Finish the filling

Drain the beans in a colander and rinse under running water. Transfer to a flat bowl and mash until most of them are smashed. Add to the vegetable mixture in the skillet, along with the rice (reserve the rice pot) and lots of black pepper. Stir to combine. Taste and season with more salt if needed. Set the filling aside to cool.

Make the sauce

Place the pot where you cooked the rice over medium heat and add the remaining tablespoon of oil. Add the tomato paste and cook, stirring frequently, letting it sizzle for about 2 minutes. Stir in the broth, coconut milk, sugar, and the remaining 1/4 teaspoon salt, making sure the tomato sauce is fully dissolved. Bring the mixture to a boil, then turn the heat off. The sauce should be sweet, salty, and tangy; taste it and adjust the seasonings if needed.

Form the rolls

When the cabbage is cool enough to handle, gently peel a leaf off and place flat on a work surface. Trim down the thick spine to make the leaf more flat, keeping the rest of the leaf intact. Spoon a generous heap of the filling on the bottom of the leaf. Roll the leaf over the filling, fold the edges over, and roll upward to complete the roll. Repeat with the remaining ingredients.

Simmer the rolls

Carefully place the rolls in a Dutch oven/large pot seam-side down. Pour the tomato sauce over the rolls. The liquid should reach almost to the top but not cover the rolls entirely. Cover the pot tightly with a lid and bring to a boil. Then reduce the heat to low and simmer covered for 30 minutes. Serve golubtsi drizzled with the tomato sauce and sprinkled with dill, alongside sour cream.

Nutriție

• Dimensiune porție: 3 rolls
• Calorii: 320
• Grăsime totală: 9 g
• Carbohidrați totali: 51 g
• Fibre dietetice: 8.4 g
• Proteine: 13.2 g