Alissa Timoshkina’s layered cabbage pie (golubsty) is an superior, one-pot dish that makes a powerful but modest centrepiece; it’s additionally a superb means to make use of up robust outer cabbage leaves and leftover rice. Alissa, who with Olia Hercules co-founded the #cookforukraine initiative, makes use of dill or parsley within the combine, including: “This dish works very well with simply the stalks. And in case your herbs aren’t all that contemporary, put them in on the very begin – the stalks soften and the flavour will get fairly intense.”
Vegetarian golubtsy (for the very lazy)
I’ve written this recipe in assist of the #CookforUkraine initiative – please go to its JustGiving page to become involved with the hassle to make meals a power for fundraising.
Alissa calls her pie “for the lazy” as a result of it takes all the hassle out of stuffing and rolling particular person cabbage leaves. M vegetarian model is simplified even additional, making it each an ideal midweek meal and a simple dish so as to add to a celebratory dinner. Leftover cooked rice makes it very fast and easy to organize. Bigger outer cabbage leaves, which are sometimes discarded, make nice golubtsy, layered as an alternative choice to pastry, as they’re right here, or stuffed, as within the conventional recipe.
Serves 4 as a part of a variety
6-7 outer cabbage leaves
Salt and black pepper
1 tbsp vegetable oil, plus additional for greasing
1 small onion, peeled and diced
1 carrot, trimmed and grated
250g mushrooms, minced
3 garlic cloves, peeled and finely chopped
1 tsp smoked paprika
¼ tsp floor nutmeg
½ tsp chilli flakes
250g cooked rice, or buckwheat
2 tbsp tomato puree
6 dill fronds
Soured cream and rye breadcrumbs, to serve
Blanch the cabbage leaves in salted boiling water for 10 minutes, till delicate, then fastidiously elevate out and drain. Use three of the leaves to line the bottom and sides of an oiled, heavy-based, 20cm frying pan.
To make the filling, gently fry the onion, carrot and mushrooms in a tablespoon of vegetable oil for 10 minutes, till they start to caramelise. Stir within the garlic, smoked paprika, nutmeg and chilli flakes, prepare dinner for a couple of minutes, then add the cooked rice, the tomato puree and two tablespoons of water.
Finely chop the thicker ends of the dill fronds, stir into the combo, then convey to a boil and season; add a contact extra water if the combination appears dry.
Scrape the filling combine into the cabbage-lined pan, then use the remaining blanched cabbage leaves to make a lid, tucking them in across the edges to create a seal. Drizzle with somewhat extra oil, place a weight on prime (a plate or smaller pan will do), then prepare dinner gently over a low warmth for half-hour, till the underside has caramelised.
Prove the pie on to a big plate and serve scorching or chilly with soured cream, the frilly dill tops and a scattering of rye breadcrumbs.
