Because it’s my husband’s favorite… so I have no choice😬😀🤭
Vegan Stuffed Cabbage Rolls
Ingredients:
• 1 whole cabbage
For the filling:
• 10 oz (280 g) cooked rice
• 14 oz (400 g) mushrooms, finely chopped
• 1 onion, diced
• 2 garlic cloves, minced
• 2 carrots, grated
• Fresh parsley & dill, finely chopped
• Salt & black pepper
For the sauce:
• 28 oz (793 g) crushed tomatoes
• 1 tbsp tomato paste
• 1 onion, diced
• 2 carrots, grated
• 3 garlic cloves, minced
• 2 bay leaves
• Salt & black pepper
How to make:
1. Prep the cabbage:
Cut out the core and boil the whole cabbage in salted water for about 3 minutes. Remove the softened leaves.
Repeat until you have enough leaves. Don’t overcook – they should stay flexible, not mushy.
2. Make the filling:
Sauté the onion in oil until soft. Add mushrooms and cook until browned. Stir in carrots, garlic, herbs, salt and pepper.
Mix with the cooked rice. Set aside.
3. Roll the cabbage:
Trim the thick stems from cabbage leaves. Add 1-2 heaping tablespoons of filling, roll it up tightly, like a wrap.
Line a baking dish with leftover cabbage leaves and arrange the cabbage rolls snugly.
4. Make the sauce:
Sauté the onion until soft. Add carrots and cook for a few minutes.
Stir in tomato paste, then add crushed tomatoes. Simmer for 5 minutes.
Add garlic, salt and pepper.
5. Bake:
Pour sauce over the cabbage rolls. Add bay leaves on top.
Cover and bake at 350°F (180°C) for 50-60 minutes.
Serve warm with vegan sour cream and fresh herbs. Pairs beautifully with mashed potatoes😍
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