Vegan MoFo Day 22 - golumkies

It’s Sunday so it’s family recipe day!  I made this plant base version of these cabbage rolls a while ago.  I really haven’t had them in a long time because we usually have them at one of my husband’s family’s get togethers and I think we’ve pretty much either gone out for them or it’s either been Thanksgiving or Christmas and we don’t normally have them for those holidays. 

Here’s the recipe I made this time.  Honestly they are pretty good but a little mushy on the inside.  I need to experiment more with different fillings.  I love the flavor though.

Golumkies

½ medium/large onion finely chopped

2 T. vegan butter

Small container white mushrooms – cleaned and finely  chopped

½ tsp. salt

1/8 tsp. pepper

1 cup cooked rice

Cabbage

1 big can of tomato sauce

¼ cup sugar (up to ½ cup if you like it really sweet)

1 tsp. salt

¼ tsp. pepper

Sauté the onion in vegan butter until soft.  Add finely chopped mushrooms and cook down.  Add the rice, salt and pepper.  Cool.

Core the cabbage.  Put core side down into a pot of boiling water.  Cook covered until outer leaves become soft and tender.  Start to peel off the outer leaves.  Allow to cool. 

In a small saucepan put the tomato sauce, sugar, salt and pepper.  Cook over medium heat for about 10 minutes.

Take about ¼ cup of mushroom/rice mixture and put in the middle of a cabbage leaf.  Roll up like a burrito – middle, side, side and then roll.  Continue making rolls until all filling is used.  Put a little bit of the tomato sauce on the bottom of a casserole dish.  Placed cabbage rolls on top of sauce.  Spoon sauce over top.  (At this point cabbage rolls can be put on a baking sheet lined with foil and frozen to cook later.)  

Cover with foil and bake at 350 degrees until middle of the cabbage rolls are hot which is approximately 30 minutes.