Pisni Holubts (Meatless Cabbage Rolls)

chefs-mate chefs-mate 0 Comments
Servings: 6 servings Difficulty: Advanced
Jump To Recipe Print Recipe
Hearty meatless cabbage rolls filled with rice and mushrooms in a savory tomato sauce
Pisni Holubts (Meatless Cabbage Rolls recipe image
Pisni Holubts (Meatless Cabbage Rolls recipe image
Print Recipe

Pisni Holubts (Meatless Cabbage Rolls)

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 6 servings Calories: 162.2
Dietary:
V Vegan

Description

These Pisni Holubts are a comforting, plant-based twist on traditional Ukrainian cabbage rolls. The filling combines fluffy cooked rice, earthy mushrooms, and sautéed onions, wrapped in tender cabbage leaves. Simmered slowly in a rich tomato and bouillon broth, the rolls absorb the savory flavors while remaining tender but intact. This dish is perfect for a cozy family dinner, a vegetarian holiday meal, or a hearty lunch.

Directions

  1. Combine the rice and water in a medium saucepan.
  2. Bring to a boil, stir gently, cover and cook for about 20 minutes until tender.
  3. Transfer cooked rice to a large bowl to cool.
  4. Core the head of cabbage.
  5. Place the cored cabbage in a large pot or Dutch oven half filled with water, cover, and bring to a boil.
  6. Cook for about 2 minutes, or until the outer leaves become translucent and soft.
  7. Using a wooden spoon, pry off and remove the softened outer leaves.
  8. Continue removing leaves until the head is about 5 inches in diameter.
  9. Trim the thick part of the rib from each leaf by paring it down.
  10. In a large skillet, sauté the chopped onions in melted butter until lightly cooked.
  11. Add the mushrooms to the onions and cook until softened.
  12. Add the onion and mushroom mixture to the cooled rice.
  13. Stir gently to combine, being careful not to mash the rice.
  14. Season the filling with salt and pepper to taste.
  15. Line the bottom of a baking dish with the tough outer cabbage leaves.
  16. Place a large spoonful of the filling at the stem end of each leaf.
  17. Fold over the sides and roll from the bottom to the top to form a cylinder.
  18. Arrange the rolls in neat layers in the baking dish without crowding.
  19. Cover the last layer of rolls with a few extra cabbage leaves.
  20. Coarsely chop the canned tomatoes and pour them over the rolls.
  21. Add the bouillon cube or Maggi seasoning.
  22. Add enough tomato juice or water to ensure there are 2 to 3 inches of liquid at the bottom of the dish.
  23. Cover the dish and bake in a preheated 325°F (163°C) oven for about 2 hours.
  24. Check occasionally and add more liquid if needed to maintain the sauce level.

Nutrition Facts

Servings 6 servings

Amount Per Serving
Calories 162.2kcal
% Daily Value *
Total Fat 0.4g1%
Saturated Fat 0.1g1%
Cholesterol 0.0mg0%
Sodium 5.7mg1%
Total Carbohydrate 35.1g12%
Dietary Fiber 1.1g5%
Sugars 0.8g
Protein 3.6g8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Recipe Card powered by WP Delicious