Here's good news for you! A fun way of preparing cabbage! Casserole dishes rule! Have you ever tried making cabbage rolls? This recipe just might inspire you to level up special occasions, these vegan cabbage rolls recipe is a great way to use a whole cabbage head and it even gets better the next day. Perfect for the whole family as a main dish any night of the week.
A little background
The history of stuffed cabbage is uncertain, all that is known is that it’s lineage came from Jewish cooking as far back as 2000 years ago. Recipes differ depending on the Jewish community’s region. Romanians and Northern Poles prefer savory while Jews from Galicia and Ukraine prefer sweet and sour. It is also called many names. Sarmi, Sarmale, Sarma, Holishkls, Golabki to name a few. Traditionally stuffed with a variety of ground meat. But in this recipe we will be making it vegan as we always do. Updating traditional recipes making it healthier and tastier.
Ingredients
- Head of Cabbage - our good green leafy friend
- Vegan meat - feel free to try out different brands. I used impossible for this one.
- Onions - it always starts with an onion
- Kale - we love kale, full of vitamins and minerals
- Beans - will add heartiness to this dish
- Marinara - we used Trader Joe’s Vegan Marinara
- Vegan Cheese - traditionally, it doesn’t call for vegan cheese, but I added it just for kicks.
Steps
- Core whole head of cabbage and submerge in a large pot of boiling water for 5-7 minutes.
- Prepare filling. Sauté onions in a large pan in medium-high heat till aroma fills up the air. Toss in vegan ground beef, keep stirring and seasoning as you go. Add in your kale and beans. I used mushroom seasoning, garlic powder fresh herbs and coconut aminos for seasoning. set aside.
- Make sure cabbage leaves are fully cooked. The hard fibrous center taken out. As it cooks in the pot and softens, its good to gently dismantle the cabbage. If you feel that it is still hard to roll with. Just put it back to the water.
- Assemble and bake. Roll each leaf with stuffing as if you were rolling a small burrito.
lay them nicely in a cast iron pan or a baking pan. Pour the marinara sauce and vegan cheese (optional), bake till bubbly piping hot and serve.
Pro tip
Really cook the leaves in this dish. I could have made the leaves softer. Use flax egg to bind the filling, i skipped this step but i imagined the filling wont be as crumbly if I used a binder. Take the fibrous middle part of the cabbage leaf.
Use this recipe as an inspiration. feel free to substitute ingredients and make it your own. Happy cooking!
Substitutions
1. Olive Oil
Substitute: Avocado oil or sunflower oil. Reason: These oils have a similar high smoke point and neutral flavor, suitable for sautéing and baking.
2. Soy Sauce
Substitute: Tamari or coconut aminos. Reason: Both tamari and coconut aminos provide a similar umami flavor and are great for those avoiding soy or gluten.
3. Brown Rice
Substitute: Quinoa or white rice. Reason: Quinoa adds a nutty flavor and higher protein content, while white rice offers a lighter texture for the filling.
Variations
1. Middle Eastern-Inspired Cabbage Rolls
Variation: Add a teaspoon of cumin and a tablespoon of chopped fresh mint to the filling mixture. Reason: These spices and herbs introduce a distinctive Middle Eastern flavor, enhancing the overall taste of the cabbage rolls.
2. Lentil and Rice Cabbage Rolls
Variation: Use a mix of brown lentils and brown rice as the filling. Reason: Lentils add a rich, earthy flavor and extra protein, making the rolls more nutritious and hearty.
3. Tofu and Vegetable Cabbage Rolls
Variation: Substitute half of the rice with crumbled tofu and add finely chopped vegetables like bell peppers and carrots. Reason: This variation adds texture and increases the vegetable content, making the dish more colorful and nutrient-dense.
FAQ
1. Can I use a different type of cabbage for this recipe?
Yes, you can use savoy cabbage or Napa cabbage. These types of cabbage have tender leaves that are easy to work with and offer a slightly different texture and flavor.
2. How do I store leftover cabbage rolls?
Store leftover cabbage rolls in an airtight container in the refrigerator for up to 3-4 days. Reheat them in a baking dish covered with aluminum foil to retain moisture.
3. Can I freeze cabbage rolls?
Yes, you can freeze cabbage rolls. Arrange them in a single layer on a baking sheet to freeze individually, then transfer them to a freezer-safe container. Reheat directly from frozen in a covered baking dish.
4. What can I serve with vegan stuffed cabbage rolls?
Serve the cabbage rolls with a side of vegan sour cream, a fresh green salad, or roasted vegetables for a complete meal.
5. How do I prevent the filling from being too dry?
Ensure that the filling mixture is well-moistened with ingredients like tomato paste and vegetable broth. You can also cover the rolls with extra sauce before baking to keep them moist.
6. Can I make this recipe gluten-free?
Yes, substitute the soy sauce with tamari or coconut aminos and ensure all other ingredients, like broth and tomato paste, are gluten-free.
By using these variations, substitutions, and helpful tips, you can enjoy a delicious and versatile vegan stuffed cabbage rolls dish. This recipe is perfect for a comforting meal, full of rich flavors and wholesome ingredients.
Storage
Leftover stuffed cabbage rolls can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat in the oven or microwave until heated through before serving.
Hint
Softening Cabbage Leaves
Hint: Blanch the cabbage leaves in boiling water for a couple of minutes until they are pliable.
Reason: Softening the leaves makes them easier to roll and prevents them from tearing.
Other Stuffed Cabbage Recipes
https://thecheekychickpea.com/vegan-cabbage-rolls/</a>
https://www.connoisseurusveg.com/quinoa-lentil-stuffed-vegan-cabbage-rolls/</a>
Enjoy your delicious vegan stuffed cabbage! This recipe combines the flavors of tender cabbage leaves and a savory filling for a comforting and satisfying meal. Feel free to customize the filling and sauce to your taste preferences.
Vegan Stuffed Cabbage
Ingredients
- 1 Cabbage
- 16 Oz Vegan Meat
- 1 Can Beans
- 1 Piece Onion
- 1 Cup Kale
- Drizzle Olive oil
- 16 Oz Marinara
- 8 Oz vegan cheese
Instructions
- Prepare and cook cabbage. Core cabbage using a knife. In a pot of salted boiling water cook cabbage till leaves are soft. Be sure to set aside outer layers of cooked cabbage leaf as you go along. Outer leaves will soften faster than inner leaves. Make sure leaves are thoroughly cooked and soft enough to wrap with.1 Cabbage
- Create your filling. In a pan sauté your aromatics. For this one we used onions, let aromas fill up your kitchen or home. Add your vegan meat, for this one we used Impossible meat. Stirring every once in a while to develop browning. Next is the beans and kale. Season as you go with aminos, pink Himalayan salt and mushroom powder.16 Oz Vegan Meat, 1 Piece Onion, 1 Cup Kale, 1 Can Beans
- Make rolls wrapping your vegan meat mixture with the softened cabbage leaves. Arrange in a baking dish or a cast iron pan. Pour in Marinara to cover the tolls. Top with vegan cheese.16 Oz Marinara, 8 Oz vegan cheese, Drizzle Olive oil
- Pop it in the oven at around 450 for 30 minutes till piping hot and vegan cheese is melted.
- let rest for 20 minutes and serve with delight.
