Recipe: Yummy Vegan cabbage roll

Vegan cabbage roll. Stir in the garlic and cook for another minute. Get ready to cook the cabbage rolls. One helpful tip from my mom: top the cabbage rolls with a small plate, this keeps them well in place and prevents them from opening up or getting messy.

Vegan cabbage rolls would probably have to be one of my favourite dishes ever! I wanted to make this recipe easy to make so I used fresh cabbage leaves and canned brown lentils. Where I'm from, this dish is originally made with meat and is called sarma. You can have Vegan cabbage roll using 19 ingredients and 9 steps. Here is how you achieve it.

Ingredients of Vegan cabbage roll

1. It's 1 of small cabbage/ half big cabbage.
2. You need 2 spoons of vegan butter/olive oil.
3. Prepare of Salt.
4. It's of Fillings.
5. It's 1,5 cup of rice.
6. You need 50 gr of frozen mushroom (any kind).
7. You need 2 slices of bread (without crust).
8. Prepare 2 spoons of soy milk.
9. You need 1 clove of garlic.
10. Prepare 1 of dice of vegetable broth (knorr).
11. Prepare 2 spoons of olive oil.
12. Prepare of Oregano.
13. You need of Salt.
14. You need of Pepper.
15. It's of Sauce.
16. It's 12 spoons of canned tomato sauce/soup.
17. It's 1 clove of garlic.
18. Prepare 1/3 glass of cooking white wine.
19. Prepare 2 spoons of olive oil.

Vegan Cabbage Rolls Recipe is a special comfort food. Steamed cabbage becomes the perfect holder for a flavorful mushroom, lentils and rice mix. Spoon lentil mixture into softened cabbage leaves and roll tightly. These stuffed vegan cabbage rolls are made with tender leaves of steamed cabbage wrapped around a savory, smoky mixture of quinoa and lentils, baked up in tomato sauce until piping hot.

Vegan cabbage roll instructions

1. Prepare 18 sheets of cabbage leaves. Wash well with running water..
2. Boil water and put a pinch of salt. When the water is boiled, put cabbage leaves for 4 minutes and take out from the water..
3. Cut bread into small pieces and soften it with 3 spoon of soy milk. Crush and mix well. Cut 1 clove of garlic into small pieces and mix with the bread.
4. Boil 1.5 cups of rice with 3 cups of water. Put 1 dice of vegetable broth dice. close with the lid for 10 mins. Tips: quick mix the rice when the dice is melted and close again with the lid..
5. After 10 mins, put olive oil, mushrooms, and bread mixture. Add 1 glass of water if it is too much dry. Mix with the rice and close the lid. It will be ready after 5 mins with medium high heat..
6. Put the filling into the cabbage leaves. Fill all 18 leaves. Tips: use a toothpick to seal the roll if you find it difficult to close..
7. Melt butter on the pan. Once melted, put all cabbage roll on the pan. Close with a lid. Leave for 5-7 minutes with medium heat..
8. On another pan, heat olive oil and 1 clove of garlic. Once you smell the garlic, put 12 spoons of tomato sauce/soup and 1/3 glass of white wine. Leave for 10 mins..
9. Serve cabbage roll with the tomato sauce and enjoy your vegan cabbage roll!.

Keyword healthy stuffed cabbage, vegan stuffed cabbage. Drain on a paper or kitchen towel. Repeat until the whole cabbage is done. Only use the biggest, best leaves. Mix together all ingredients for the rolls and add ½ C of the sauce mixture to help bind.

Tweet

Subscribe to receive free email updates: