Name: Vegetarian Ukrainian Cabbage Rolls (Golubtsi) Recipe
Prep time: 25 min
Cook time: 55 min
Total time: 1 h 20 min
Cuisine: Ukrainian
Ingredients: 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), drained and rinsed; 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, for garnish; Sour cream, for serving

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Introduction

These Vegetarian Ukrainian Cabbage Rolls, known as Golubtsi, are a comforting dish packed with savory mushrooms, rice, and creamy tomato sauce. Perfect for a hearty family meal, they bring traditional Eastern European flavors to your kitchen in a meatless version.

A white plate with a gold rim holds two stuffed cabbage rolls covered in a reddish-orange tomato sauce. Each roll is topped with a small dollop of white sour cream and a sprig of fresh green dill. The plate sits on a wooden table next to a folded green cloth napkin. In the background, parts of other plates and small bowls with white contents add context to the setting. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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

Instructions

Step 1: Trim off the root end of the cabbage to make the base flat. Use a small knife to cut around and down into the core about a third of the way through, removing the cone-shaped core completely so you can separate the cabbage leaves.
Step 2: Place the whole cabbage in a large pot, fill with water, cover tightly with a lid, and bring to a boil. Simmer gently for 15 to 20 minutes until the leaves soften and become translucent. Drain and transfer the cabbage to a plate to cool.
Step 3: In a small pot, combine rice, 1 1/2 cups water, and 1/4 teaspoon salt. Cover and bring to a boil, then reduce heat to low and simmer without stirring until water is absorbed, 6 to 8 minutes. Turn off heat and let stand covered for 10 minutes.
Step 4: Heat 3 tablespoons of olive oil in a large skillet over medium heat. Add diced onion, grated carrots, sliced mushrooms, smoked paprika, 1/2 teaspoon salt, and black pepper. Cook, stirring occasionally, until vegetables are soft and liquid evaporates, about 12 to 15 minutes. Add garlic and soy sauce, cook 30 seconds, then turn off heat.
Step 5: Drain and rinse the beans, then mash them in a bowl. Add the mashed beans and cooked rice to the vegetable mixture, seasoning with more black pepper and salt if needed. Stir well and let the filling cool.
Step 6: Return the rice pot to medium heat, add remaining tablespoon of oil, and cook tomato paste for 2 minutes, stirring frequently. Stir in vegetable broth, coconut milk, sugar, and remaining 1/4 teaspoon salt. Bring to a boil, then turn off heat. Taste and adjust seasoning as desired.
Step 7: Once the cabbage is cool enough to handle, peel off a leaf and trim the thick spine to flatten it. Place a generous spoonful of filling near the bottom of the leaf, fold in the edges, and roll tightly from bottom to top. Repeat with remaining leaves and filling.
Step 8: Arrange the rolls seam-side down in a large pot or Dutch oven. Pour the tomato sauce over the rolls so it comes close to the top but does not fully cover them. Cover tightly and bring to a boil, then reduce heat to low and simmer covered for 30 minutes.
Step 9: Serve the golubtsi drizzled with the tomato sauce, sprinkled with fresh dill, and alongside a dollop of sour cream.

Tips & Variations

Use leftover cooked rice to speed up the filling preparation.
For a gluten-free option, ensure the soy sauce is gluten-free or substitute with tamari.
Add chopped fresh herbs like parsley or dill to the filling for extra brightness.
Use any mild mushrooms if cremini aren’t available, such as button mushrooms.
For a vegan version, omit the sour cream or serve with a plant-based alternative.

Storage

Store leftover cabbage rolls in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat until warmed through, adding a splash of vegetable broth or water if needed to keep moist. You can also freeze the rolls in the sauce for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

A white plate with a gold rim holds two stuffed rolls covered in a red sauce, each topped with a dollop of white cream and a small sprig of green dill. The plate sits on a white marbled surface next to a green cloth napkin, a small bowl of white cream, and another white plate partially visible with more food. The lighting is warm, creating a cozy feel. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of cabbage?

Green cabbage works best for its pliability and mild flavor, but you can substitute savoy cabbage for a more tender leaf that’s easier to roll.

Is it necessary to boil the cabbage leaves first?

Yes, boiling softens the cabbage leaves, making them flexible enough to roll without breaking. Skipping this step may result in leaves that tear easily during rolling and cooking.