Vegan Stuffed Cabbage Rolls
User Reviews
0.0
0 reviews
Unrated
-
Prep Time
20 mins
-
Cook Time
20 mins
-
Total Time
1 hr 5 mins
-
Servings
10 cabbage rolls
-
Calories
214 kcal
-
Course
Main Course, Appetizer
-
Cuisine
Vegan
Vegan Stuffed Cabbage Rolls
Report
Vegan stuffed cabbage rolls with rice, green peas, and a simple, flavorful tomato sauce! This wholesome recipe, which requires just simple plant based ingredients, is great for a weeknight dinner and batch cooking. The ideal crowd-pleasing comfort food!
Share:
Ingredients
- 1 head savoy cabbage
For the filling
- ½ cup sushi rice
- 1 tbsp olive oil
- 1 large onion diced
- 2 cloves garlic minced
- 2 tbsp ginger grated
- 1 cup carrots diced
- 1 cup green peas
- 3 tbsp soy sauce
- ½ tsp black pepper
- 1 cup Coriander chopped
For the sauce
- 1 tbsp olive oil
- 1 tsp cumin
- 1 tsp paprika
- 1 tsp Turmeric
- 1 tbsp dried oregano
- 1 tbsp tomato paste
- 1 cup tomato passata
- 1 tbsp coconut sugar
- ½ tsp salt
- ½ tsp black pepper
- ½ cup vegan cheese
Instructions
Prepare the cabbage
- Microwave the cabbage on full power for 5-7 minutes. Carefully remove the leaves, and submerge them in boiling water for 3-4 minutes. This will make it easier to wrap the cabbage rolls.
Make the filling
- Cook the sushi rice according to instructions on packaging. This usually takes around 10-12 minutes.
- Heat olive oil in a large pan or skillet over a medium-high heat. Add onion, garlic and ginger, cooking for 3-4 minutes. Next, add carrots and green peas, and cook for a few minutes more, until the vegetables soften.
- Add the cooked sushi rice, soy sauce, fresh coriander and black pepper. Stir everything together.
Make the sauce
- Heat olive oil in a saucepan and add cumin, paprika, turmeric and and dried oregano and tomato paste. Cook over a medium heat for 2 minutes, until fragrant.
- Add the tomato passata, coconut sugar, salt and pepper. Simmer for 5 minutes, stirring frequently.
Assemble and bake
- Preheat a conventional oven to 180 degrees C/350 F.
- Lay out each cabbage leaf on a flat surface, cut around the stem, and trim off the edge. Place 3 tbsp-¼ cup of the filling on the opposite end. Roll the leaf carefully, making sure it doesn't break, and tuck in the sides as you go.
- Arrange the cabbage rolls tightly in a rectangular baking dish. Add a generous layer of the tomato sauce on top, followed by vegan cheese. Cover with aluminium foil and bake in the preheated oven for 40-45 minutes.
Notes
- Instructions for storage and freezing
- To store in the fridge, transfer the cabbage rolls to an airtight container and leave in the fridge for up to 3-4 days. You can also prepare the rolls ahead of time, but bake before you're about to serve for the freshest taste.
- To freeze, prepare the filling and wrap the vegan cabbage rolls as instructed up to baking. Next, place them on a baking tray lined with parchment paper, and place in the freezer for 2-3 hours. Next, transfer them to freezer-friendly bags and freeze for up to 2 months.
- When ready to bake, allow them to thaw fully in the fridge overnight, then prepare the sauce and bake according to the instructions above.
Nutrition Information
Show Details
Calories
214kcal
(11%)
Carbohydrates
37g
(12%)
Protein
10g
(20%)
Fat
6g
(9%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Sodium
583mg
(24%)
Potassium
1537mg
(44%)
Fiber
8g
(32%)
Sugar
8g
(16%)
Vitamin A
4796IU
(96%)
Vitamin C
173mg
(192%)
Calcium
362mg
(36%)
Iron
12mg
(67%)
Nutrition Facts
Serving: 10cabbage rolls
Amount Per Serving
Calories 214 kcal
% Daily Value*
| Calories | 214kcal | 11% |
| Carbohydrates | 37g | 12% |
| Protein | 10g | 20% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Sodium | 583mg | 24% |
| Potassium | 1537mg | 33% |
| Fiber | 8g | 32% |
| Sugar | 8g | 16% |
| Vitamin A | 4796IU | 96% |
| Vitamin C | 173mg | 192% |
| Calcium | 362mg | 36% |
| Iron | 12mg | 67% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
0.0
0 reviews
Unrated
Other Recipes
You'll Also Love
