Easy Vegan Stuffed Cabbage Rolls or “Golubtsi”
From kitchens across Eastern Europe, stuffed cabbage rolls are a beloved recipe, are always a crowd-pleaser, especially among my family and friends. A common question I get as a chef is what I enjoy cooking and eating the most. This question always seemed unfair to me, as it’s impossible to choose. You can’t possibly choose just one favorite movie, restaurant, or homemade dish, can you? However, while recreating a treasured family and country recipe, I unexpectedly realized, “This is it!”
Videos You May Also like
Having grown up in the U.S. after immigrating as a child from Belarus, nothing comforts me more than enjoying the foods of my ancestors. As time races forward, I’ve realized how crucial it is to keep your origins alive as part of who you are, no matter where life takes you.
5 Popular Dishes Eastern Europe
Borscht (Борщ)
This famous beet soup is a cornerstone of Russian cuisine, often served hot or cold. It can vary by region, but the classic version features beets, cabbage, potatoes, carrots, and sometimes meat (beef or pork). The soup is flavored with vinegar, garlic, and dill, and traditionally topped with sour cream. It's often accompanied by rye bread and is a favorite in homes and restaurants alike.
Blini (Блины)
Blini are thin, crepe-like pancakes that are traditionally served during Maslenitsa, the Russian festival marking the end of winter. These pancakes are usually topped with sour cream, jam, honey, or caviar. Blini can be savory or sweet, filled with everything from smoked salmon and eggs to sweetened cheese or berries. They're enjoyed throughout the year, often served as a light meal or snack.
Russian Vinaigrette (Винегрет)
is a traditional beetroot-based salad that is a staple in Russian cuisine. It’s a colorful and hearty dish, made with boiled vegetables, usually including beets, potatoes, carrots, and pickles, all dressed in a tangy vinaigrette dressing (hence the name). The salad is typically served cold and is especially popular during the colder months and festive occasions like New Year’s.
Buckwheat with mushrooms (Гречка с грибами, grechka s gribami)
When combined with earthy, aromatic mushrooms, this dish becomes even more satisfying and flavorful. Mushrooms are widely used in Russian cooking, and varieties like wild mushrooms (often foraged, like chanterelles, porcini, and boletus) or cultivated mushrooms like button mushrooms are often added to grains like buckwheat for extra texture and depth
Olivier Salad (Салат Оливье)
Known outside of Russia as "Russian salad," Olivier is a creamy potato salad that combines boiled potatoes, carrots, peas, pickles, eggs, and either chicken or bologna, all mixed with generous amounts of mayonnaise. It’s a staple at Russian celebrations, particularly during New Year’s and other festive gatherings. The salad is rich, comforting, and beloved for its combination of textures and flavors.
Having been a vegetarian for nearly a decade, I want to show you how to create plant-based versions of traditional meat dishes from my country. For instance, this recipe usually calls for ground pork and beef, but I replaced it with plant-based ground meat and found it even tastier.
Pro Tip for Removing Cabbage Leaves:
Blanching the Cabbage is key to softening the leaves and making them easier to remove. But here’s a technique to make it even smoother:
Core the Cabbage:
Begin by removing the cabbage’s core. Using a sharp knife, make a V-shaped incision around the base of the cabbage’s stem. This will allow the leaves to loosen and come off more easily.
Blanch the Cabbage:
Bring a large pot of salted water to a boil. Then carefully place the whole cabbage into the pot. You want to blanch it, not fully cook it.
Tip: To make the process easier, you can cut a small “X” shape in the bottom of the cabbage (opposite the stem) before boiling. This will help the leaves separate more easily when the cabbage is blanched.
Remove the Leaves:
Between 3 and 5 minutes of boiling, the outer leaves will start to come apart. Using tongs or a slotted spoon, carefully remove the cabbage from the pot.
Let it sit for a few moments to cool slightly, then gently peel off the outer leaves one by one, starting from the outside and working your way in. Use a paring knife to trim the thick vein in the middle of each leaf to make them more flexible.
If you make our Easy Vegan Stuffed Cabbage Rolls or “Golubtsi”, please let us know by leaving a rating below!
And make sure to sign up for our Newsletter and follow along on Instagram, TikTok, and Pinterest for more Victoria’s Earth Kitchen recipes! Don’t forget to tag us on our social channels when you make a recipe at #victoriasearthkitchen! We LOVE seeing what you’re up to in the kitchen!
Golubtsi (Vegan Russian Cabbage Rolls)
Ingredients
Instructions
- Prepare the cabbage. Begin by taking the core out of the cabbage. Using a small knife, cut around and into the cabbage, about a third of the way through, to remove the core.
- Boil the cabbage. Fill a large pot with water and bring to a boil. Carefully add the cabbage to the pot and cook for 15 minutes, or until the leaves soften and become see-through. As the cabbage leaves naturally detach, use a large tweezer to remove them and place them on a half sheet pan to cool. Keep peeling leaves until you can’t peel any more.
- Prepare the rice. Meanwhile, in a 2-quart pot, combine the rice with 1 1/2 cups water and 1/4 teaspoon salt. Bring to a boil, then cover the pot with a lid. Reduce flame to a simmer and cook until all the water is absorbed. See rice instructions on total cooking time.
- Start the filling. In a big bowl, mix together plant-based ground meat, onions, garlic, coconut aminos, tomato sauce, salt, and pepper. Mix until the ingredients are fully incorporated.
- Finish the filling. When the cabbage leaves have cooled, add approximately 1-2 tablespoons of the plant-based ground meat to the broader side of the leaf. Fold the sides over the filling, then fold the bottom of the leaf over the mixture and tuck it underneath. Roll to seal. Repeat for the rest of the cabbage leaves. Save inner cabbage leaves.
- Make the Red Sauce. Combine the tomato sauce and 2 cups of vegetable stock in a 2-quart pot over low heat. Stir regularly for about 5-10 minutes, ensuring the broth and sauce are fully incorporated. Set aside.
- Simmer the rolls. Line the bottom of a medium pot with inner cabbage leaves. Gently placing the rolls on top seam-side down. Cover the cabbage rolls with tomato sauce and remaining vegetable stock, ensuring they’re fully submerged. Put in bay leaves. Put the lid on, bring to a boil, then let it simmer for approximately 45-50 minutes, or until the plant-based meat is cooked through. For the best results, serve hot and top with sour cream and dill.
Meet Victoria
Reader Favorites
