I love cabbage rolls and adapting them to a vegan acceptable dish was beyond easy. If you have a favourite cabbage roll recipe just substitute the meat for any of the vegan ground “Meat”. I think I used vegan ground beef from the company Yves. Another great thing about cabbage rolls, you can freeze them! As a single person, recipes usually make way too much for me. So a recipe that is easily vegan adaptable and freezable, that is right up my alley. Warning: Cabbage rolls take a long time to make, at least they take me awhile.
This was my second time making these bad boys and I think they are delicious
Package of vegan ground “Beef”
Head of cabbage
2 TBSP of olive oil
1 large onion, finely chopped
2 cloves of garlic, chopped
1 medium green pepper, chopped
1/2 TSP salt
1/4 TSP pepper
2 cups of cooked brown rice, or a wild rice blend
1 can of tomato sauce
Dash of sage (optional)
In a large stock pot boil the head of cabbage until the top 10-12 leaves are fairly soft
In a large skillet, heat oil on medium heat. Add garlic, peppers and onion and sauté until onions begin to become translucent. Add the ground “beef” and brown. Add salt and pepper. *I added a couple dashes of sage as well*
As the “meat” begins to brown, add rice. Mix well and sauté for a couple of minutes. Then add 3/4 of the tomato sauce to the skillet mixture. And let simmer for 5 minutes. Blend well.
To fill the cabbage rolls. Add about 1/3 of a cup of the filling to the leaf. I place it about a quarter of the way up the leaf, from the stem end. Fold the stem over the billing and tuck underneath, then roll the leaf up, tucking in the sides. You can use a toothpick to hold the cabbage roll together if you need to.
It is at this step that I would free the cabbage rolls.
If you aren’t freezing the rolls for a later use then place the cabbage rolls in an ungreased baking dish. Combine the remaining tomato sauce and 2 TBSPs of water together and pour over the cabbage rolls. Add the remaining water to the bottom of the dish and place in a 350 preheated over for about 30-40 minutes.
The pictures show the cabbage rolls topped with a vegan bruschetta mix.