Vegan Cabbage Rolls
User Reviews
5
Vegan Cabbage Rolls
Description
This Vegan Cabbage Rolls recipe features cabbage leaves filled with a mixture of cooked rice and finely processed walnuts to mimic a meaty texture. The filling is aromatic with sautéed onion, garlic, dried herbs like thyme and oregano, and seasoned with soy sauce for depth. The savory walnut 'meat' combines with rice to offer a satisfying texture and bite. Tomato plays a central role both in the filling and as a separate sauce prepared with garlic, paprika, and cumin, imparting smoky and warm notes.
The cabbage leaves, ideally large and fresh, are trimmed for easy rolling and briefly cooked or softened to become pliable. The rolls are arranged seam side down in a baking dish and baked, allowing the flavors to meld and the filling to set. The dish balances textures from tender cabbage to crumbly filling, with a tangy tomato sauce tying all components together.
Vegan Cabbage Rolls make a satisfying main dish for plant-based diets or anyone seeking a hearty vegetable-forward meal. The smoky tomato sauce pairs well with the walnut and rice filling and provides a vibrant presentation. They can be served with additional sides like steamed vegetables or a salad for a complete meal.
Using cooked and cooled rice helps the filling hold together better. Ensure cabbage leaves are well drained to avoid excess moisture that might make the filling soggy. Rolls should be packed tightly in the baking dish with the seam side down to prevent leaks during baking.
Ingredients
For the tomato sauce
- 1 teaspoon olive oil
- 2 garlic minced, cloves
- 1 teaspoon smoked paprika
- 1 teaspoon cumin ground
- 2 crushed tomatoes 14oz (400g) cans, or chopped tomatoes
For the walnut 'meat' filling
- ¾ cup rice If uncooked, you will need ¼ cup dry rice, cooked, 155g
- ¾ cups walnuts 75g
- 2 tablespoons olive oil divided
- ½ tablespoon soy sauce or tamari for gluten-free
- 1 onion finely diced
- 1 clove garlic diced
- 1 can chopped tomatoes 14oz/400g, or crushed tomatoes
- 1 teaspoon thyme dried
- 1 teaspoon oregano dried
- salt
- black pepper
To serve
- 8 Cabbage leaves I used savoy cabbage, but white also works, large
- 1 tablespoon olive oil
Instructions
- Preheat the oven to 400°F / 200°C
- If not using leftover rice, cook the rice according to packet instructions.
- For the tomato sauce, heat the oil in a pan over a medium-low heat, then add the garlic and cook, stirring for 1 minute. Stir in the paprika, cumin and canned tomatoes, bring to the boil then reduce the heat and simmer for 5 minutes.
Meanwhile, for the walnut meat:
- Add the walnuts, 1 tablespoon of oil and soy sauce to a food processor. Whiz until crumbly, but don’t over-process it or it will become puree.
- Heat the remaining oil in a frying pan and cook the onion for 3 minutes until soft. Add the garlic and cook for a further minute. Add the can of chopped tomatoes and their juice, along with the dried thyme and dried oregano. Stir well and bring to a boil. Reduce the heat and simmer for 5 minutes, then stir in the rice and walnut meat and season with salt and pepper. Set aside.
For the cabbage leaves:
- Trim the base of the cabbage slightly so you can pull the large leaves off. Cut a slit or ‘v’ shape through the thickest part of each leaf, in order to roll them up easier. Add the cabbage leaves to a large pot of boiling water and boil for 4-5 minutes or until soft. Drain, rinse under cold water to cool and drain again.
- Place a leaf with the cut base closest to you. Add a large tablespoonful of the walnut meat filling and roll, tucking the sides in to create a parcel. Repeat with the remaining leaves.
Tip: any leftover walnut meat is great in stuffed peppers or tacos.
- Add the tomato sauce to a large oven-safe baking dish. Place the stuffed cabbage rolls in, cut seam side down. Drizzle the rolls with the oil.
- Place the dish into the oven and bake for 20-25 minutes or until heated through and the sauce is bubbling.
Notes
- Use pre-cooked, cooled rice for better filling texture and binding.
- Choose large, fresh cabbage leaves to allow for multiple rolls as leaves shrink when cooked.
- Drain cabbage leaves well to avoid soggy filling during baking.
- Arrange cabbage rolls seam side down and pack tightly in the baking dish to keep filling secure while baking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 305 kcal
% Daily Value*
| Calories | 305kcal | 15% |
| Carbohydrates | 16g | 5% |
| Protein | 6g | 12% |
| Fat | 26g | 40% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 12g | 71% |
| Monounsaturated Fat | 10g | 50% |
| Sodium | 142mg | 6% |
| Potassium | 257mg | 5% |
| Fiber | 4g | 16% |
| Sugar | 2g | 4% |
| Vitamin A | 755IU | 15% |
| Vitamin C | 16mg | 18% |
| Calcium | 63mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
