Sweet & Sour Vegetarian Golabki (Stuffed Cabbage Rolls)
- Ready In:
- 1hr 35mins
- Ingredients:
- 17
- Serves:
-
4
ingredients
- 1 large head green cabbage
-
FILLING
- 1 large onion, ground
- 453.59 g vegetarian beef substitute (or ground veggie burger)
- 118.29 ml uncooked brown rice
- 236.59 ml mushroom, ground
- 1 slice bread, soaked in milk
- 1 egg
- 3.69 ml ketchup
- 4.92 ml garlic powder
- 4.92 ml salt or 4.92 ml celery salt
- 2.46 ml black pepper
-
SAUCE
- 822.13 g Hunts tomato sauce
- 236.59 ml vegetarian beef (use apple juice instead of water) or 236.59 ml mushroom broth (use apple juice instead of water)
- 29.58 ml brown sugar
- 1 lemon, juice of
- 9 gingersnaps, ground fine
- 1 small onion, pierced with clove
directions
- In a large pot, bring salted water to a boil.
- Plunge cored head of cabbage in the water cooking about 5 minutes on each side, using tongs to turn.
- While cabbage is cooking, prepare other ingredients.
- In a large bowl, mix onion, vegetarian beef, rice, mushrooms, bread w/ milk, egg, ketchup and spices.
- Mix well.
- When cabbage is done, let cool for 5 minutes.
- When ready to use, carefully peel back outer leaves and fill with about 2 Tablespoons of filling.
- Roll the leaves up as you would for a burrito or an envelope, making sure you secure all the filling but not overly tight.
- Carefully place rolls closely together in a large pot, packing them tightly until all the filling is used up.
- Put the onion with cloves in the pot.
- Pour tomato sauce and broth over the rolls and bring to a bubble.
- Lower heat to low and simmer one hour, covered.
- Add lemon juice, brown sugar and ginger snaps gently incorporating into the sauce (use a baster if you need) and let simmer for another 15 minutes.
- Serve.
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RECIPE SUBMITTED BY
Pescetarian. Musician. Cook. Bartender. Wannabe gardener. I aspire to be a rock star and a farmer.