I always thought when cooking cabbage rolls that this classic, hardy dish originated in Italy. However, cabbage rolls originated in Germany in the Jewish culture and was later adopted by other European countries.
But, enough of the history lesson. I am bringing an allergy-friendly and vegan twist to this classic. This isn’t the quickest recipe, however, it’s simple and tasty! Not to mention it’s easy on the pockets!
http://https://youtu.be/AWmqrQpKifQ
Here is my Vegan Stuffed Cabbage Rolls!
Ingredients:
- Cabbage
- Plant Beef
- Onion
- Garlic
- Italian Seasoning*
- Balsamic Reduction
- Tomato Paste
- Marinara
- Rice
- Olive Oil
- Arrowroot Powder
- Gluten-Free Breadcrumbs
- Coco Aminos
- Salt & Pepper
Materials:
- 8 Quart Stock Pot
- Medium Saucepan
- Cooking Spoons & Spatulas
- Large Mixing Bowl
- Rectangle Baking Dish
- Measuring Cups & Spoons
- Kitchen Knifes
In your 8qt Stock Pot begin boiling about 3-4qts. of water, while bringing water to a boil begin removing the core of cabbage head with a kitchen knife at the base of cabbage.
Tip: Use a small paring knife and cut around the base of cabbage until the core is loosened, if the core is not budging do not force it, continue to cut around near the center.
Add the head of cabbage to stockpot and cover to allow to cook for 20mins or until softened.
Tip: make sure stock put is deep enough to fit the head of cabbage yet not too deep to removed cabbage from the pot.
While cabbage is softening, in a medium saucepan begin sautéing 3/4 of the diced onions and minced garlic with 1 tbsp of cooking oil.
Once onions turn transparent, add Italian seasoning, balsamic reduction, and tomato paste to the saucepan and mix until onions are coated. Next, add marinara sauce and salt to taste, mix and cover sauce; allow to simmer on low until cabbage is softened and stir occasionally.
Now that cabbage head is softened (and not fully cooked) remove from stove and water and allow to drain and cool and remove tomato sauce from the stove and set 1 cup of tomato sauce to the side.
Tip: Be careful when removing cabbage from the head, use kitchen utensils to remove cabbage will be extremely hot.
While sauce and cabbage cools, prepare meat filling by combining plant beef, rice, GF breadcrumbs, arrowroot powder, olive oil, coco aminos, 1 cup of tomato sauce, and salt & pepper in a large mixing bowl.
Preheat oven to 350 degrees Fahrenheit.
Prep your baking dish, spread half of the remaining tomato sauce in the base of the baking dish.
Begin to prepare cabbage rolls, scoop 1-2tbsps of filling to a leaf of cabbage and roll like a burrito and repeat until the dish is full with 10-12 cabbage rolls.
Tip: Remove the stem of the cabbage leaf and leave the bottom in a “V” shape this will allow for easier rolling and less bulk while cooking.
After filling the baking dish, top cabbage rolls with remaining tomato sauce and cover with aluminum foil and allow cabbage rolls to cook for 1 Hr, allow to cool then serve.
Vegan Stuffed Cabbage Rolls
A vegan and allergy-friendly recipe with a German origin
Ingredients
- 1 head Cabbage
- 1 Ibs Plant Beef, ground
- 1 medium onion, diced
- 2 cloves Garlic, minced
- 2 tbsp Italian Seasoning*
- 1 tbsp Balsamic Reduction
- 2 tbsp Tomato Paste
- 24 oz Marinara Sauce
- 1 cup Jasmine Rice, uncooked
- 1 tbsp Olive Oil
- 1 tbsp Arrowroot Powder
- 1/3 cup Gluten-free Bread Crumbs
- 2 tbsp Coco Aminos
- Salt & Pepper, to taste
Directions
- Step 1 In an 8qt Stock Pot begin boiling about 3-4qts. of water
- Step 2 Begin removing the core of cabbage head with a large kitchen knife at the base of cabbage
- Step 3 Once core is removed, add head of cabbage to stock pot and cover to allow to cook for 20mins or until softened
- Step 4 While cabbage is softening, in a medium saucepan begin sautéing 3/4 of the diced onions and minced garlic with 1 tbsp of cooking oil
- Step 5 Once onions turn transparent add in Italian seasoning, balsamic reduction, and tomato paste to saucepan and mix until onions are coated
- Step 6 Next add marinara sauce and salt to taste, mix and cover sauce
- Step 7 allow to simmer on low until cabbage is softened and stir occasionally
- Step 8 Now that cabbage head is softened (and not fully cooked) remove from stove and water and allow to drain and cool
- Step 9 Remove tomato sauce from stove and set 1 cup of tomato sauce to the side
- Step 10 While sauce and cabbage cools, pre
- Step 11 pare meat filling by combining plant beef, rice, GF breadcrumbs, arrowroot powder, olive oil, coco aminos, 1 cup of tomato sauce and salt & pepper in a large mixing bowl
- Step 12 Preheat oven to 350 degrees Fahrenheit
- Step 13 Prep baking dish, spread half of remaining tomato sauce in base of baking dish
- Step 14 Begin to prepare cabbage rolls, scoop 1-2tbsps of filling to a leaf of cabbage and roll like a burrito
- Step 15 Repeat until dish is full with 10-12 cabbage rolls
- Step 16 After filling baking dish, top cabbage rolls with remaining tomato sauce and cover with aluminum foil
- Step 17 Let cabbage rolls cook for 1 Hr, allow to cool then serve
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