Description
Delicious stuffed cabbage rolls filled with a savory mix of vegan ingredients, perfect for a wholesome meal.
Ingredients
Scale
- 2 tablespoons olive oil
- ½ yellow onion, minced
- ½ teaspoon salt
- 3 cloves garlic, minced
- 28 oz tomato sauce
- 1 cup vegetable broth
- Pinch of sugar
- ¼ teaspoon black pepper
- 24 oz vegan ground beef
- ½ yellow onion, minced
- 1 cup parboiled white rice
- ¼ cup grated carrot
- ¼ cup raisins (optional)
- 2 tablespoons chopped fresh parsley
- 2 cloves garlic, minced
- ½ teaspoon smoked paprika
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 1 medium green cabbage
- Fresh dill, chopped (for garnish)
Instructions
- Heat the olive oil in a large skillet over medium heat. Add the minced onion and salt and sauté until translucent, about 2-3 minutes.
- Add the garlic and sauté for another 2 minutes or until fragrant.
- Add the tomato sauce, vegetable broth, sugar, and black pepper. Stir together and bring to a simmer.
- Simmer for 10 minutes, stirring occasionally. Adjust salt and black pepper to taste, then set aside.
- Fill half of a large pot with salted water and bring to a boil.
- Use a paring knife to carefully remove the core by cutting a cone-shaped hole into the base of the head, about 1-2 inches deep.
- Very carefully place the whole head into the pot of boiling water. Flip it around a bit and cover. As it boils and steams, the leaves will be easier to remove. Uncover after 1-2 minutes, and gently peel off the softened outer leaves using kitchen tongs. Continue boiling, covering, and removing layers until you have enough leaves, about 16.
- Set the cabbage leaves aside until cool enough to handle. Remove the pot from the heat, then either discard the remaining cabbage or use it in another recipe.
- Add all of the filling ingredients, along with ½ cup of the prepared sauce, to a large bowl. Mix until well combined.
- Preheat the oven to 350°F.
- Pour 1 cup of the sauce into the bottom of a 9×13-inch baking dish and spread it out evenly.
- If the stems on the cabbage leaves are thick, shave them to make them thinner and more pliable.
- Take about ¼ cup of the filling, shape it into an oval, and place it at the bottom of the cabbage leaf. Roll the bottom over the filling, fold in the sides, then roll it up like a burrito. Place it seam-side down in the baking dish. Repeat until you’ve used all the filling (you should get 12-16 rolls).
- Pour the remaining sauce over the cabbage rolls, making sure each roll is coated.
- Cover the baking dish tightly with aluminum foil and bake for 60 minutes.
- Remove from the oven and allow to cool for at least 10 minutes before serving. Top with fresh dill and enjoy!
Notes
- Optional: Add more vegetables to the filling for added nutrition.
- These rolls can be made ahead of time and frozen before baking.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 roll
- Calories: 210
- Sugar: 5g
- Sodium: 350mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 0mg