Vegan Stuffed Cabbage Rolls

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I can not say that I have even had cabbage rolls ever in my life. I had no idea what was involved, what they consisted of, or what they tasted like. For some reason, however, I have wanted them. And, of course, I wanted them vegan. Honestly I think it’s due to all the cabbage I have been seeing inside grocery stores lately. I get it, marketing people, St. Patty’s Day is coming and you want us to eat corned beef and cabbage. Sorry, I won’t be one of those people. However, I will try to stuff the green leaves with some sort of vegan meat alternative.

After searching around the world wide web for a bit, I came up with an interesting recipe. If you have ever eaten stuffed cabbage rolls, these probably don’t do them justice. Then again, I wouldn’t know. So I guess I’ll let you be the judge.

Here is what my version entailed:

Vegan Stuffed Cabbage Rolls
Ingredients:
1-2 Tbsp olive oil
2 cloves of garlic, chopped
2 cups chopped mushrooms
1/2 cup low-sodium vegetable broth
1/4 cup mixed herbs and spices (thyme, oregano, onion powder, salt, pepper)
2 Tbsp nutritional yeast
1 cup ground almonds
6-8 cabbage leaves, rinsed
marinara sauce of choice

Directions:
1. Heat olive oil and garlic in a large pan. When garlic become fragrant, add mushrooms and saute until tender.
2. Add vegetable broth, nutritional yeast, and mixed herbs/spices and bring mixture to a simmer. Continue simmering mushrooms until most of the liquid is gone.
3. Transfer mushrooms to a food processor and pulse a few times. Add the ground almonds and pulse until mixture is well combined.
4. In the same pan you sauteed the mushrooms, pour marinara sauce and heat to a simmer.
5. Heat about 4 cups of water to a boil in a large stock pot. Place steamer basket in stock pot with 3-4 cabbage leaves at a time. Steam for 4-5 minutes or until tender enough to be rolled, but not too much to where they will rip. Continue steaming in two batches. Transfer to a plate lined with paper towels.
6. Lay a cabbage leaf flat. Spoon a couple tablespoons of the mushroom mixture onto leaf about one inch from the bottom. Fold in sides and begin rolling, similar to the way you would roll a burrito.
7. Lay filled cabbage rolls, seam down, into the simmering sauce. Cook for 30 minutes and serve immediately.

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These cabbage rolls would be great atop mashed potatoes, rice, couscous or other grains. I chose to serve them up with homemade bread. Enjoy!

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