Step into the world of Eastern European comfort food with a modern, healthy twist! Today, we're making Vegetarian Golubtsy, or stuffed cabbage rolls. Traditionally filled with meat, our version features a savory mix of mushrooms, rice, and vegetables, all wrapped in delicate savoy cabbage leaves. Instead of stewing, we'll be steaming them to preserve their vibrant color and nutrients, resulting in a dish that's as light and beautiful as it is delicious. Perfect for a wholesome family dinner!
Vegetarian steamed savoy cabbage rolls with mushrooms
Ingredients for Vegetarian Steamed Savoy Cabbage Rolls
- 4 large savoy cabbage leaves
- 150 g fresh button mushrooms
- 100 g short-grain rice
- 120 g onion
- 2 cloves of garlic
- 80 g carrots
- 130 g bell pepper
- 1 chili pepper
- salt, pepper, vegetable oil
- soy sauce, Dijon mustard, cilantro, and soy yogurt for the sauce
How to Make Vegetarian Steamed Savoy Cabbage Rolls
Start by preparing the ingredients for the filling. Wipe fresh button mushrooms with a paper towel or rinse them under cold running water. Slice the cleaned mushrooms thinly.
Slicing the cleaned button mushrooms
Pour a tablespoon of vegetable oil into a frying pan. When the oil is hot, add the mushrooms. Cook the mushrooms for a few minutes, stirring to ensure they brown evenly. Do not salt them at this stage!
Remove the mushrooms from the pan. In the same oil, cook the vegetables. Quickly sauté the thinly sliced onion half-rings, then add the sliced chili pepper and finely chopped garlic. When the onion becomes translucent, add the fresh carrots, cut into thin strips, and fry over medium heat for a few minutes.
Add the sweet bell pepper, diced into small cubes, to the vegetables. Cook the vegetables over moderate heat for 10 minutes.
Sautéing the mushrooms
Sautéing the vegetables
Add the sweet bell pepper and cook the vegetables over moderate heat for 10 minutes
While the vegetables are simmering, prepare the cabbage leaves for the vegetarian golubtsy (a traditional Eastern European dish of cabbage leaves stuffed with a filling). Remove large, undamaged leaves from the head of cabbage. With a sharp knife, trim the thick stem from each leaf. Bring 2 liters of water to a boil and salt it. One by one, dip the cabbage leaves into the water and blanch for 3 minutes. Place them in a colander to drain.
Preparing the cabbage leaves
Cook the short-grain rice until done. First, rinse the raw grains in cold water. Then, place the rice in a saucepan, add 150 ml of cold water, bring to a boil, cover with a lid, and cook on low heat for 10 minutes (do not salt!).
Place the cooked rice in a bowl and add the mushrooms.
Place the cooked rice in a bowl and add the mushrooms
Add the stewed vegetables to the rice and mushrooms. At this stage, salt the filling to your taste and sprinkle with freshly ground black pepper.
Add the stewed vegetables, salt, and pepper
Divide the filling into 4 parts. Place a portion of the filling on the edge of a blanched cabbage leaf, closer to the thicker end.
Fold the sides of the leaves inward and roll them up into neat parcels.
Grease the rack of a steamer with a thin layer of vegetable oil. Place the vegetarian savoy cabbage golubtsy on the rack and steam over a moderate boil for 20 minutes.
Place the filling on the edge of a blanched cabbage leaf
Roll up neat little parcels
Place the cabbage rolls on the rack and cook at a moderate boil for 20 minutes
Serve the vegetarian cabbage rolls with mushrooms hot, drizzled with sauce.
Serve the vegetarian cabbage rolls with sauce
And there you have it—beautiful, flavorful, and healthy vegetarian golubtsy! These steamed cabbage rolls are wonderfully versatile. Serve them hot, drizzled with the suggested soy-mustard sauce or a simple dollop of plant-based sour cream. Feel free to experiment with the filling by adding different grains or spices. We hope this recipe inspires you to explore the lighter side of classic comfort food. Enjoy your delicious and wholesome meal!
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