Vegan Cabbage Rolls

The Whole Food Plant Based Cooking Show

Jill Dalton

Prep Time: 50

Cook Time: 1

Servings: people

Calories: 171kcal

Plant Based Vegan Cabbage Rolls are a delicious treat to make on a lazy weekend day. Being a bit labor intensive, it is best to make them on a day when you can take your time to cook and enjoy the process. The effort is well worth the wait and you will have plenty to enjoy for multiple meals. These earthy, delicious rolls can be served as the main along side a generous serving of roasted potatoes for a filling comforting meal.

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Equipment

Ingredients

1 head green cabbage

Filling

1 onion diced
2 stalks celery diced
2 ½ cups cooked brown rice 1 cup dry(210g)
2 ½ cups cooked lentils 1 cup dry(210g)
3 tablespoons ground flax
1 teaspoon onion powder
2 teaspoon smoked paprika
½ teaspoon cumin
1 tablespoon dijon mustard
2 tablespoons balsamic vinegar
cracked pepper

Tomato Broth

3 cups vegetable broth
3 tablespoons tomato paste
½ teaspoon onion powder
2 teaspoons Bragg liquid aminos
cracked pepper

Yogurt Sauce

½ cup plant based yogurt
1 tablespoon nutritional yeast
½ teaspoon onion powder
1 tsp Bragg liquid aminos or soy sauce
2 tablespoons water

Instructions

Start a large pot of water to boil.
Carefully cut out the core of the cabbage without cutting into the outer leaves.
Place the cabbage, core down into the pot of water and cover with a lid.
Check in a few minutes to see if you can carefully peel off the outer leaf without tearing.
Continue process until all leaves are removed.
In another pan, sauté onions and celery until onions are translucent.
Stir in remaining filling ingredients and set aside.
Whisk together the tomato broth ingredients in a dutch oven or pot with a lid that is oven safe.
Preheat oven to 400°.
Scoop a small portion of the filling onto a cabbage leaf.
Fold up one edge over the filling and then fold the two side edges toward the middle and roll it together like you are making a small burrito.
Place gently into the broth either standing on its edge or on its side depending on how many rolls you need to fit into your pot.
Continue step 11 and 12 until all leaves are filled.
Place lid on pot and bake for 1 hour.
Serve with yogurt sauce poured over each serving.
Store leftovers in an airtight container in the fridge for up to a week.

Notes

Tip for separating cabbage leaves: Just core the cabbage, place it in a plastic bag, and freeze it. You can store it this way for months if needed. The day before using, just take it out to thaw. The freezing breaks down the fiber the same way as boiling and it is easy to peel the leaves off for filling.

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Nutrition