Introduction
Prepare to revolutionize your plant-based cooking with these incredibly satisfying vegan cabbage rolls that prove plant-based cuisine can be just as comforting and flavorful as traditional meat dishes. This recipe transforms simple ingredients into a nutritious, delicious meal that will warm both body and soul, offering a perfect balance of textures and flavors that will make you forget all about meat-based alternatives.
Ingredients
For the Cabbage and Sauce:
- 100 g (¾ cup) carrots, finely diced
- 100 g (¾ cup) onions, chopped
- 100 g (¾ cup) celeriac, diced
- 2 tablespoons olive oil
- 800 g (1.75 pounds) savoy cabbage
- 1 tablespoon tomato paste
- 500 ml (2 cups) vegetable broth
- Sea salt and freshly ground black pepper
- Kitchen twine
For the Vegan Filling:
- 200 g (1.5 cups) brown mushrooms, finely chopped
- 100 g (¾ cup) onions, diced
- 2 garlic cloves, minced
- 2 tablespoons olive oil
- 300 g (10.5 oz) vegan mince (pea protein)
- 1 tablespoon tamari or soy sauce
- Sea salt and freshly ground black pepper
- 100 g (½ cup) vegan sour cream
Step-by-Step Instructions
Preparing the Cabbage:
- Carefully remove cabbage leaves, keeping them whole and intact.
- Blanch leaves in boiling salted water for 2-3 minutes until slightly softened.
- Drain and set aside to cool.
Making the Vegetable Base:
- Heat olive oil in a large skillet over medium heat.
- Sauté carrots, onions, and celeriac until softened, about 5-7 minutes.
- Add tomato paste and cook for an additional 2 minutes.
- Pour in vegetable broth and simmer for 10 minutes.
- Season with salt and pepper.
Preparing the Vegan Filling:
- In another skillet, heat olive oil over medium heat.
- Sauté onions and garlic until translucent.
- Add chopped mushrooms and cook until they release their moisture.
- Incorporate vegan mince and tamari sauce.
- Cook for 5-7 minutes, breaking up the mince.
- Season with salt and pepper.
Assembling Cabbage Rolls:
- Place a spoonful of filling in the center of each cabbage leaf.
- Fold sides inward and roll tightly.
- Secure each roll with kitchen twine.
Cooking:
- Arrange rolls in the vegetable base.
- Cover and simmer for 25-30 minutes.
- Ensure internal temperature reaches 75°C (165°F).
Finishing:
- Remove kitchen twine.
- Serve rolls with sauce.
- Top with a dollop of vegan sour cream.
Nutritional Information
Per Serving (Approximate):
- Calories: 320-350
- Protein: 15-18g
- Carbohydrates: 25-30g
- Fat: 18-22g
- Fiber: 8-10g
Preparation Time: 45 minutes Cooking Time: 40 minutes Total Time: 1 hour 25 minutes Servings: 4-6
Cooking Tips and Tricks
- Choose large, flexible cabbage leaves for easier rolling
- Remove tough stem parts to prevent splitting
- Use a sharp knife for precise cutting
- Allow filling to cool slightly before rolling to prevent tearing
Variations and Substitutions
- Gluten-free: Use gluten-free tamari
- Different proteins: Try tempeh or lentil-based mince
- Grain addition: Mix quinoa into the filling
- Spice it up: Add smoked paprika or chili flakes
- Alternative vegetables: Use green or red cabbage
Frequently Asked Questions
Q1: Can I make this recipe ahead of time? A: Yes, you can prepare rolls 1-2 days in advance and reheat gently.
Q2: How do I store leftovers? A: Refrigerate in an airtight container for up to 3-4 days.
Q3: Can I freeze cabbage rolls? A: Freeze before cooking for up to 2 months. Thaw and cook as directed.
Q4: What if I can’t find vegan mince? A: Use crumbled tofu, lentils, or a commercial plant-based alternative.
Q5: Are these rolls suitable for meal prep? A: Absolutely! They reheat well and maintain excellent texture.
Storage and Make-Ahead Tips
- Refrigerate rolls in sauce for maximum flavor
- Reheat gently to prevent drying
- Separate sauce and rolls for crispier texture
- Consume within 3-4 days of preparation
Enjoy your delicious vegan cabbage rolls – a testament to the incredible versatility of plant-based cooking!