My first time making cabbage rolls! Cheap and cheerful. Hearty and healthy ♥️
Sauce:
1 medium onion, diced
5 cloves garlic, minced
1 large carrot, diced
2 stalks celery, diced
1 red pepper, diced
1 cup mushrooms, sliced
olive oil for cooking
1 tsp baking soda
salt and pepper
1 1/2 tsp smoked paprika
1 tbsp dried parsley
1/4 tsp roasted ground cumin
1 can tomatoes
Sauce:
Heat oil in large pan, add onions and garlic. Season with salt and pepper, cook until translucent. Add carrots and celery cook until tender. Add red pepper cook until soft. Add mushrooms cook until soft. Add can of tomatoes and spices reduce heat and simmer while preparing remaining components.
Cabbage rolls:
Medium to large cabbage, core removed
pot of boiling salted water
Stuffing:
1 can Lentils, drained and rinsed
1 1/2 to 2 C cooked brown rice
1 medium onion
4 cloves garlic, minced
3 tsp smoked paprika
3/4 tsp ground roasted cumin
2 tbsp dried parsley
Juice of half a lemon
1 tbsp tamari/soy sauce
1 tsp liquid smoke
Assembly:
While sauce is simmering, place cored cabbage core side up in pot of boiling salted water. Leaves will naturally fall off the head of the cabbage while it cooks. Remove each leaf individually, rinse under cold water to stop the cooking process and set aside to drain on a paper towel. Continue this process until you have anywhere from twelve to sixteen full leaves of cabbage. You’ll be left with a small portion of the head of cabbage. Rinse under cold water until cool enough to handle and shred remaining cabbage by hand, with a grater, or a food processor. Add to sauce.
Trim thick stem from leaf so the leaf is flexible and approximately the same thickness throughout.
I added two heaping tablespoons of the stuffing to each leaf. Start at the stem and roll forward then fold over the sides and continue rolling the leaf until it’s a little burrito!
Cooking:
Once sauce has cooked for about an hour, you can use a hand blender to smooth out some of the sauce at this point. Add half the sauce to the bottom of a pan. Place cabbage rolls seam side down into the sauce. Pack tightly if necessary in a single layer. You can put them on top of each other if you have a lot. Top cabbage rolls with remaining sauce and cook on stovetop at low heat for approximately an hour to an hour and a half. **Alternatively, you can place these in the oven for around an hour at 350 or until cabbage is tender.
Serve with vegan sour cream or any other desired toppings….maybe a pickle on the side and enjoy!
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