Golubtsy
By Mira Lieberman
Ingredients
For the filling:
1 cup rice, rinsed uncooked
1 packet Meatless Farm vegan mince
2 medium organic carrots, peeled and grated
For the podliva (sauce):
1 can organic chopped tomatoes
1 organic white onion, finely chopped
2 organic garlic cloves, minced
½ tsp basil, oregano, parsley, salt, pepper
2 bay leaves
1 tbsp vegan butter
3 medium organic sweetheart cabbages
1 tbsp vinegar
Method
Begin by prepping the cabbage leaves. Fill a large pot with 1.8 litres of water and bring to the boil. Add 1 tbsp vinegar and 1 tsp salt. Gently separate the cabbage leaves without tearing, sweetheart cabbage is a very easy to work with cabbage. Place 3-4 leaves in the boiling water, cover and let soften, about 10 minutes a batch.
Meanwhile, prepare the filling. Rinse the rice well and cook in 1 and ¾ cups of water with 1 tbsp olive oil and 1 tsp salt. Cover and simmer for about 20 minutes or until all the water is absorbed. Turn off the heat and let stand for 10 minutes.
Place the vegan mince in a large bowl and add the rice.
Grate and sauté the 2 carrots in 1.5 tbsp olive oil and 1 tbsp vegan butter over medium-high heat. Add to the mince and rice bowl.
Prepare the podliva: in a small saucepan sauté the onion until translucent. Add the garlic and cook for 2-3 minutes. Add the remaining carrot, herbs and stir for 1 more minute. Add the chopped tomatoes and cook for 10 minutes.
Add ½ cup of the podliva to the mince and rice bowl and mix.
Stuff the cabbage leaves with the filling: making small kebab-like patties, place the filling in the middle of the cabbage leaf, discard the hard stem part by cutting it out, and roll the cabbage like a burrito. Place the prepared cabbages in a large pot as tight as possible to one another.
Once all the cabbage leaves have been stuffed and placed in the pot, pour the podliva over them and add enough water to almost cover the cabbages. Cover the pot and simmer for 40 minutes.
Serve with vegan sour cream and chopped dill.