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Vegetarian Ukrainian Cabbage Rolls (Golubtsi) Recipe

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4.5 from 109 reviews

Delicious Vegetarian Ukrainian Cabbage Rolls (Golubtsi) featuring tender cabbage leaves stuffed with a savory mixture of rice, cremini mushrooms, carrots, onions, and creamy white beans, all simmered in a flavorful tomato and coconut milk sauce. This comforting Eastern European classic is perfect as a hearty main dish, served with fresh dill and sour cream for added richness.

Ingredients

Scale

Cabbage and Rice

  • 1 large head green cabbage
  • 1 cup white rice
  • 1 teaspoon fine sea salt, divided

Vegetable Filling

  • 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

Tomato Sauce

  • 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

To Serve

  • Dill, for garnish
  • Sour cream, for serving

Instructions

  1. Prep the cabbage: Trim off the root end of the cabbage to create a flat base. 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 completely, exposing the cabbage layers.
  2. Boil the cabbage: Place the whole cabbage in a large pot filled with water. Cover tightly with a lid and bring to a boil. Then reduce heat to a moderate simmer and cook until the leaves soften and become translucent, approximately 15 to 20 minutes. Carefully drain and transfer the cabbage to a plate to cool.
  3. Cook the rice: In a small pot, combine rice with 1 1/2 cups water and 1/4 teaspoon salt. Cover tightly with a lid and bring to a boil. Reduce heat to low and simmer until water is absorbed, about 6 to 8 minutes. Without stirring, turn off heat and let stand covered for another 10 minutes.
  4. Start the filling: Heat 3 tablespoons olive oil in a large high-sided skillet over medium heat. Add diced onions, grated carrots, sliced mushrooms, smoked paprika, 1/2 teaspoon salt, and freshly ground black pepper. Cook, stirring occasionally, until vegetables soften, become pasty, and liquid evaporates, about 12 to 15 minutes. Add minced garlic and soy sauce, cook for 30 seconds, then turn off heat.
  5. Finish the filling: Drain and rinse the white beans under running water. Mash them until mostly smashed and add to the vegetable mixture in the skillet along with cooked rice and freshly ground black pepper. Stir to combine thoroughly. Taste and adjust salt as needed. Set filling aside to cool.
  6. Make the sauce: Use the pot where the rice was cooked and heat remaining 1 tablespoon olive oil over medium heat. Add tomato paste and cook, stirring frequently, for about 2 minutes until it sizzles. Stir in vegetable broth, coconut milk, sugar, and the remaining 1/4 teaspoon salt. Bring to a boil, then turn off heat. Taste the sauce and adjust seasoning to achieve a balance of sweet, salty, and tangy flavors.
  7. Form the rolls: Once the cabbage is cool enough to handle, gently peel a leaf and place it flat on a work surface. Trim the thick spine to flatten the leaf while keeping the rest intact. Spoon a generous amount of filling near the bottom edge of the leaf. Fold the sides over the filling and roll upwards tightly to form a cabbage roll. Repeat with all remaining leaves and filling.
  8. Simmer the rolls: Place the cabbage rolls seam side down in a Dutch oven or large pot. Pour the tomato sauce over the rolls so the liquid comes almost to the top but does not fully cover them. Cover the pot tightly with a lid, bring to a boil, then reduce heat to low and simmer covered for 30 minutes. Serve hot drizzled with the tomato sauce, sprinkled with fresh dill, and accompanied by sour cream.

Notes

  • Ensure the cabbage leaves are soft and pliable before rolling to prevent tearing.
  • Do not stir the rice while it cooks to avoid mushy texture.
  • Mash the beans to retain some texture for a hearty filling.
  • The coconut milk adds creaminess and depth to the tomato sauce, balancing acidity.
  • Adjust seasoning of the filling and sauce after tasting to suit your preferences.
  • Leftover rolls keep well in the fridge for up to 3 days and can be reheated gently on the stove or in the oven.

Keywords: vegetarian cabbage rolls, golubtsi recipe, Ukrainian cuisine, stuffed cabbage, meatless cabbage rolls, vegan-friendly Ukrainian dish

Find it online: https://nayabaker.com/vegetarian-ukrainian-cabbage-rolls-golubtsi-recipe/