Golubtsi | Голубцы

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I am gonna use the same veg-nut concoction (inspired by ChefSteps) for this Russian recipe too. It took me a while to decide what kinda fillings for this awesome Russian rolled cabbage dish. I figured that the rest of the ingredients will not go well with ground chicken (as you all know that I do not consume other cuts of meat like beef, mutton or pork), so a vegetarian option might be a better idea. Agree?

Why vegetarian? Butter is used. You can of cos replace the butter with any vegan option to make this dish 100% vegan. Golubtsi originated as a way to use any leftover food. It consists of cooked cabbage leaves wrapped around a variety of fillings.

I have heard that different households actually prepare Golubtsi with their own unique fillings and sauces. The filling traditionally consists of ground beef, lamb or pork which is typically seasoned with garlic and onion. Grains such as rice or barley can often be included in the filling as well. Make your own Golubtsi fillings!

Helen Rennie is a genius! I also discovered an excellent way to reheat any leftover Golubtsi from Helen Rennie. If you do not know who she is, it is time to check her YouTube channel out. Give her a follow while you are at it. I know it is a long process. But it is kinda therapeutic to take the mind off from this troubled world, right? Anyway, in closing, this is my humble version of Golubtsi and I hope you will enjoy making this dish as much as eating it as I do.

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Ingredients:

Inspired by ChefSteps & Helen Rennie

(Serve 12)

• Veg:

• Shiitake Mushrooms Coarsely Sliced, 400g

• Cauliflower Coarsely Sliced, 800g

• Pecans / Walnuts, 200g

• Fillings:

• White Cabbage, 1 About 1.5kg

• Sea Salt, Pinch

• Basmati / Jasmine Rice Washed, 100g

• Yellow Onion Coarsely Sliced, 1

• Garlic Coarsely Minced, 5 Cloves

• Celery Coarsely Sliced, 2 Ribs

• Unsalted Butter, 45g

• Silken Tofu, 300g

• Panko, 30g

• Mushroom Powder, 1 TBSP

• Black Pepper, 1 TBSP

• Nori Flakes, 1 TBSP

• Stew:

• High Quality Olive Oil, For Cooking

• Sea Salt, Pinch

• Black Pepper, Pinch

• Shallots Finely Sliced, 5

• Granulated Sugar, Pinch

• Carrots Grated, 2 Large

• Yukon Gold Potatoes Grated, 2

• Garlic Finely Minced, 3 Cloves

• White Wine, 120ml

• Canned Tomatoes, 2 Cans / 800g

• Balsamic Vinegar, 2 TBSP

• Dried Dill, For Garnishing

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Equipment:

• Cast Iron Skillet / Pan

• Oven

• Food Processor

• Heavy Sauce Pot

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Directions:

1. Prepare the Veg-Nut Base

2. Roast cauliflower and mushrooms at 70°C (160°F) for 2.5 hrs.

3. Pulse roasted veg in a food processor until coarse.

4. Blitz pecans and combine with veg. Use a 1:2:4 ratio of nuts:mushrooms:cauliflower.

5. Measure out 500g for the filling.

6. Prep the Cabbage

7. Core cabbage and boil in salted water, cored side down.

8. Peel off layers as they soften. Set aside to cool.

9. Reserve smaller or damaged layers separately.

10. Prep the Rice and Filling

11. Boil rice for 10 mins.

12. Blitz onion, garlic, celery, and butter into a paste.

13. Mix with veg-nut blend, tofu, panko, mushroom powder, seasonings, and cooked rice.

14. Taste and adjust seasoning.

15. Roll the Cabbage

16. Add 2 TBSP of filling onto a cabbage leaf.

17. Roll tightly, folding sides in. Place seam-side down.

18. Stack smaller leaves to use for extra rolls if needed.

19. Prep the Stew Base

20. Thinly slice leftover cabbage and sauté with olive oil until caramelized (15 mins).

21. Remove, then sauté shallots with salt, pepper, and sugar.

22. Add carrots, potatoes, garlic, wine, cabbage, and tomatoes.

23. Finish with balsamic vinegar. Adjust seasoning.

24. Bake the Rolls

25. Preheat oven to 165°C (325°F).

26. Layer stew and cabbage rolls in a pot: 1/4 stew → rolls → repeat up to 3 layers.

27. Cover with reserved cabbage leaf or parchment. Add lid.

28. Bake for 1 hr or until rolls are tender (skewer inserts easily).

29. Serve

30. Spoon stew onto plates. Place rolls on top. Garnish with dried dill.

31. Optional – Pan-Seared Finish

32. Chill leftover rolls. On serving day, sear seam-side down in olive oil until crisp.

33. Baste with butter. Rest.

34. Reheat stew with a splash of water. Plate with seared rolls and garnish.

1 part pecan, 2 parts mushrooms and 4 parts cauliflower. Fantastic plant-based alternative.

Helen Rennie's way of cwisping up the leftover rolled cabbage...

Sure beats ground chicken...

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Recipe Video: