Vegetarian Mushroom Cabbage Rolls Polish Golabki Recipe

Baked vegan cabbage rolls (gołąbki) Lazy Cat Kitchen

WEBJan 9, 2022 · Set the oven to 200° C / 390° F and grab a large oven proof dish / saucepan, ideally with a fitting lid but you can also use a piece of kitchen foil. Pour 480 ml / 2 cups …

Rating: 5/5(6)

Preview

See Also:

Show details

Mushroom Stuffed Vegetarian Cabbage Rolls Vanilla …

WEBFeb 3, 2024 · First, place the cabbage head in a large pot of boiling water to soften the leaves. Drain and set in a colander to cool. Then remove …

1. Bring a large stock pot, large enough to hold a head of cabbage, of water to a boil. Add the whole head of cabbage and simmer for 9 minutes turning it over once 1/2 way through cooking since it will float. Remove the cabbage and set in a colander to cool. When cool enough to handle, gently remove the leaves attempting to keep them in tact as much as possible. To do this, use a pairing knife to cut around the base of the stem, releasing the cabbage leaves so you can gently pull them away from the head. You'll want to try and obtain at least 10, large in tact leaves for rolling. Set aside the torn leaves and/or other leaves which can be used to line the baking dish and/or eat for lunch the next day.The leaves closest to the core won't fully soften, so if more leaves are needed, you can place these individually in the pot of hot water to soften or store the remaining head in the fridge to be later used in a another recipe.
2. Rehydrate the Porcini: Place the porcini in a bowl. Scoop out 2 C (472g) of that very hot water the cabbage is cooking in and pour over the porcini mushroom. Cover the mushrooms with a lid and rehydrate 30 minutes. Strain, reserving the soaking liquid. Squeeze out as much soaking liquid from the mushrooms as possible. Rough chop the mushrooms and set aside.
3. To the same pan you sautéed the mushrooms in, pour in the reserved mushroom broth. Simmer on medium for about 2 minutes. The broth will begin to cook down a bit. Stir in the remaining tomato paste until dissolved. Add 1/4 tsp of salt and a few grinds of black pepper. Stir in the diced tomatoes and cook on low for about 2-3 minutes. Set aside.
4. Preheat oven to 350F (180C). Lightly spray a large casserole dish with pan spray.

Preview

See Also:

Show details

Vegan Cabbage Rolls FatFree Vegan Kitchen

WEBJan 23, 2013 · Finely shred the cabbage remaining on the head and add it to the sauce along with the raisins. Keep the sauce covered and …

1. Sauce: Heat a large non-stick pan and add the onions and a pinch of baking soda. Cook until the onion softens, about 3-5 minutes. Stir in the garlic and cook for another minute. Add all remaining sauce ingredients except the raisins, reduce heat to low, and cover. Cook for at least 30 minutes as you prepare the cabbage leaves and filling.
2. Fill a large deep pan with enough water to cover a cabbage and bring it to a boil. Remove all torn or ragged outer leaves from the cabbage. Use a paring knife to cut at an angle around the core and remove as much of it as you can. Put the cabbage core-end up into the boiling water and cook until the leaves soften and begin to come free of the cabbage; you may use a fork or tongs to loosen leaves if they become stuck, but be careful not to tear them. Remove each leaf and repeat until you have 10-12 whole cabbage leaves. (I’ve also read that you can freeze the cabbage overnight and let it thaw the next day; the leaves will be softened the same as after boiling. I haven’t tried this, though.)
3. Place the leaves and the remaining cabbage head in a strainer and rinse under cold water. Finely shred the cabbage remaining on the head and add it to the sauce along with the raisins. Keep the sauce covered and continue to cook on very low.
4. In a medium bowl, mix the lentils and all remaining ingredients, adding salt and pepper to taste. Dry each cabbage leaf gently and trim the thick rib near the stem end of each leaf.

Preview

See Also: Vegan RecipesShow details