Golubsty is a classic Russian dish made of cabbage leaves stuffed with rice and beef. I made a vegetarian version of Golubsty with mushroom and rice. I made this for this month's Daring Cook's challenge. This month's host Olga gave us three versions of cabbage rolls for this month's challenge, one the authentic version, one with fish and the other with vegetables. I chose to do the vegetarian version and made some changes to Olga's recipes to give an Indian touch to it. I added chilly powder to make it more spicy and hubby dear liked it so much. It was such a satisfying dinner. I added lots of sauce and the rolls turned out so saucy. If you want, you can decrease the amount of sauce you add to the rolls.
The procedure is quite interesting. Usually large cabbage is used but as I get only medium sized cabbage here, I bought it home. You need to cook the whole cabbage in water until the leaves come apart and becomes transparent and soft. You need to prepare the filling and the sauce, then stuff the cabbage leaves with the prepared filling, roll it, arrange in a baking pan, our the sauce over and bake. You can also do it on stove top but you need to ensure that the flame is on the lowest setting as it takes 1 1/2 hours to finish cooking.
For The Filling:
Cooked Rice-1 cup
Ginger Garlic Paste-2 tbs
Masoor Dhal-1/2 cup
Red Chilly Powder-1 tsp
Coriander Leaves-3 tbs
For The Sauce:
Pepper Powder-1/4 tsp
Red Chilly powder-1/2 tsp
Garam Masala-1/4 tsp
Preparing The Cabbage:
1. Remove the core of the cabbage and add it to a large pot of water and bring it to boil.
2. When it starts boiling, reduce flame and let it boil for 10-15 minutes.
3. When the cabbage looks soft enough, remove it from water and with the help of a knife, remove the leaves. Be careful as it is really hot.
4. Allow the leaves to cool completely.
5. Remove the tough ribs without slicing the leaf.
6. Keep them aside.
For The Filling:
1. Heat oil and add onions and ginger garlic paste.
2. Saute until the onions turn golden.
3. Add mushrooms and saute until lightly browned.
4. Add chilly powder and mix.
5. Boil masoor dhal and when it is cooked, drain it in a sieve.
6. Add this to the mushroom mixture along with salt.
7. When the mushroom is cooked, add cooked rice and coriander leaves.
8. Give a nice stir, remove from flame and set aside to cool.
For The Sauce:
1. Make a cross cut on the base of tomatoes and add to boiling water.
2. Let it boil for 15 minutes.
3. Remove tomatoes from water and allow them to cool.
4. Remove the skin and grind to a fine puree.
5. Heat oil and add minced garlic.
6. Add the puree along with the pepper powder, chilly powder, garam masala and salt.
7. Add sugar and let it boil until the sauce thickens.
8. Set aside to cool.
Assembling and Baking:
1. Preheat oven to 190C.
2. Butter a baking tin. I used a 7" square tin.
3. Place some filling in each roll and roll the leaf as shown in the picture.
4. Arrange the stuffed leaves in the tin.
5. Finally pour the sauce over.
6. Cover with a foil. I used two foils.
7. Bake the rolls in oven for 1 1/2 hours.
8. Remove foil, arrange the rolls on a serving plate and serve them hot.
Precook masoor dhal.
Add spice powders.
Add dhal and salt.
Add rice and coriander leaves.
Filling is ready...
Mix the tomato puree with other spices.
Remove once thick..
Remove the core of cabbage.
Let it boil in a huge pot.
Remove once soft.
Take the leaves out.
Remove the tough ribs.
Keep them ready.
Place some filling.
Fold the sides over the top.
Roll it tightly.
Arrange in a tin.
Pour sauce over, cover with foil and bake.
Labels: BAKES, CABBAGE, DARING COOK CHALLENGE, EGGLESS, MUSHROOM, RUSSIAN, SAVORY, TOMATO, VEGETABLES