Baked Vegan Cabbage Rolls (Gołąbki)

lazycatkitchen.com

Jake

15 g / ½ oz dried porcini, soaked overnight (ideally)

250 g / 8¾ oz mushrooms (I used cremini / chestnut mushrooms)

30 ml / 2 tbsp olive oil

2 banana shallots (or 1 medium onion), very finely diced

6 garlic cloves, finely diced

1 heaped tsp smoked paprika

½ tsp sea salt, adjust to taste

pepper, to taste

fresh thyme, leaves from about 10 sprigs, to taste

120 ml / ½ cup white wine (or veggie stock)

50 g / ½ cup walnuts, chopped coarsely

10 ml / 2 tsp quality balsamic vinegar, adjust to taste

20 ml / 4 tsp soy sauce / tamari (GF), adjust to taste

200 g / 1 heaped cup (raw) long grain rice*

14 medium-large Savoy cabbage leaves*

500 ml / 2 cups tomato sauce, ready-made or see below

subheading: SIMPLE TOMATO SAUCE* (optional):

30 ml / 2 tbsp olive oil

1 medium onion, finely diced

4 garlic cloves, finely diced

2 x 400 g / 14 oz canned tomatoes (I like plum tomatoes)

15 ml / 1 tbsp tomato paste / tomato concentrate

salt and pepper, to taste

a good pinch of chilli (optional)

1 tsp sugar (optional)

Directions at lazycatkitchen.com

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