Smothered Vegan Cabbage Rolls {Recipe}

Galubtsi is a traditional Russian dish that’s also found across the Balkans, Central and Eastern Europe, and Asia. Bursting with flavor, galubtsi takes time to make but is well worth the wait. Let this dish reveal its versatility by mixing up the vegetable-and-spice combinations used for the stuffing.

Serves 2

What You Need:

For the sauce:
1 tablespoon olive oil
1 medium onion, chopped
28 ounces sliced tomatoes
5½ ounces tomato paste
1 cup vegetable broth
Salt and pepper to taste

For the cabbage rolls:
1 head cabbage
16 cups water

For the stuffing:
½ cup toasted onions
1 ounce chopped carrot
1 ounce beet
1 ounce parsley
½ cup cooked rice

What You Do:

1. For the sauce, into a pan, pour the oil and place the onions, and roast until golden and soft. Add sliced tomatoes. Next, place the remaining sauce ingredients and bring the mixture to a boil. Let the mixture simmer at minimum heat for 20 minutes.

2. For the cabbage rolls, peel the cabbage into sheets. Into a large saucepan, heat water, place the cabbage inside, and bring to a boil (they should get soft enough to roll). When they're ready, remove sheets from the water and cool.

3. For the stuffing, mix the ingredients into the pan and add ¼ cup tomato sauce. Spread some in the center of each sheet and carefully wrap them (try not to add too much stuffing). If necessary, pin them closed with a toothpick and remove them after cooking.

4. To assemble, fold the cabbage rolls and place them at the bottom of the pan from the largest to the smallest. Fill the saucepan with sauce and add vegetable broth or water. Bring to a boil, and then reduce heat as much as possible. Stew for approximately 40 minutes, or until soft.

Photo courtesy of Marina Anferova, BioFoodLab