Main Course

Golubtsy (Vegetarian Stuffed Cabbage Rolls with Mushrooms and Rice)

Original name: Golubtsy Vegetarian (with Mushroom and Rice)

Prep

PT30M

Cook

PT1H10M

Servings

RussianEasyDinnerVegetarianDairy Free

About this dish

These hearty vegetarian golubtsy are a Russian classic reimagined with a savory mushroom and rice filling. Tender cabbage leaves wrap a rich, earthy mixture that's braised in a tomato sauce until meltingly soft.

Perfect for a cozy dinner, this dish brings the soul of Eastern European comfort food to your table without any meat.

Ingredients

UK and US measurements are both included for every recipe.

Green cabbage

vegetable

1 large head (about 1.5 kg)

Imperial: 1 large head (about 3.3 lbs)

White rice

grain

150 g

Imperial: 3/4 cup

Cremini or button mushrooms, finely chopped

vegetable

400 g

Imperial: about 4 cups chopped

Onion, finely chopped

vegetable

1 large (about 200 g)

Imperial: 1 large

Carrot, grated

vegetable

1 medium (about 100 g)

Imperial: 1 medium

Tomato paste

seasoning

2 tablespoons

Vegetable broth

liquid

500 ml

Imperial: 2 cups

Bay leaf

herb

2 leaves

Fresh dill, chopped

herb

3 tablespoons

Salt

spice

to taste

Black pepper, freshly ground

spice

1/2 teaspoon

Potato starch (for thickening, optional)

other

1 teaspoon dissolved in 2 tablespoons cold water

Sunflower oil (or other neutral oil)

fat

3 tablespoons

Method

Prepare the Rice

PT20M

Rinse the rice under cold water until the water runs clear. Cook it in boiling salted water according to package instructions until al dente (about 12-15 minutes). Drain and let cool.

Blanch the Cabbage

PT15M

Bring a large pot of water to a boil. Carefully cut around the core of the cabbage to loosen the leaves. Submerge the whole head in the boiling water for 2-3 minutes, then peel off the softened leaves one by one as they become flexible. You will need about 12 large leaves. Trim the thick rib on the back of each leaf if needed. Reserve the remaining cabbage for other uses.

Make the Filling

PT15M

Heat 2 tablespoons of oil in a large skillet over medium heat. Add the onion and carrot and sauté until soft, about 5 minutes. Add the chopped mushrooms and cook, stirring occasionally, until they release their liquid and become golden, about 8-10 minutes. Season with salt and pepper. Remove from heat and let cool slightly.

Combine Filling

PT5M

In a large bowl, mix the cooled rice with the mushroom mixture, half of the dill, and additional salt and pepper to taste.

Blend the Sauce

PT5M

In a small bowl, whisk together the vegetable broth and tomato paste until smooth.

Assemble the Golubtsy

PT15M

Preheat your oven to 180°C (350°F). Place a cabbage leaf on a work surface. Put about 2 tablespoons of filling in the center of the leaf. Fold in the sides and roll up tightly, like a burrito. Repeat with remaining leaves and filling.

Braise in the Oven

PT1H

Place the rolls seam-side down in a lightly oiled baking dish. Pour the tomato-broth sauce over the rolls, add the bay leaves, and cover the dish with a lid or aluminum foil. Bake for about 45 minutes, then remove the cover and bake for another 15 minutes to lightly brown the tops.

Thicken the Sauce (Optional)

PT5M

If the sauce seems thin, carefully transfer the rolls to a serving platter, remove the bay leaves, and set the dish on the stovetop over medium heat. Whisk in the potato starch slurry and cook, stirring, until the sauce thickens slightly. Return the rolls to the dish.

Serve

PT2M

Sprinkle the golubtsy with the remaining fresh dill and serve hot, spooning some of the sauce over each portion.

Equipment

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Nutrition facts

360 kcal

Calories

6 g

Protein

38 g

Carbohydrates

16 g

Fat

4 g

Fiber

780 mg

Sodium

Tips

If you prefer a richer filling, sauté the mushrooms until they are deeply browned, this adds an intense savory, almost meaty flavor.
To make the cabbage leaves easier to work with, trim the thick center rib with a sharp knife or gently pound it flat with a rolling pin.
The golubtsy can be assembled a day ahead and refrigerated. When ready to bake, add an extra 15–20 minutes to the cooking time since they start cold.
Leftover golubtsy freeze beautifully for up to three months, simply thaw overnight in the fridge before reheating.

Serving suggestions

Serve with a dollop of dairy-free sour cream or yogurt (if not strict vegan), along with crusty rye bread and a side of pickles for a true Eastern European feel. A sprinkle of fresh dill adds brightness.

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Recipe by

Mikhail Petrov

Specialises in Russian cuisine

Mikhail makes borscht that stains your soul purple. He grows his own beets.

Describe yourself in three words: Earthy, purple-fingered, hearty.