BEST EVER VEGAN CABBAGE ROLLS

My husband has some Polish heritage and ever since we’ve married I’ve been making his beloved mother’s cabbage rolls.  They were a favourite with anyone who had the pleasure of eating them, but they were, of course, made with ground meat.  I had to get creative in the kitchen to cook up a new version of her recipe that was vegan and gluten free.  This was not an easy task, but to my amazement it is just as delicious as the original recipe.  I removed the breadcrumbs and substituted walnuts for extra protein and a flaxseed egg to help bind the filling.  The rice and veggie ground can be made the day before to cut preparation time.  It may seem like a lot of work but trust me it is well worth it and you will love the leftovers!

Prepare flaxseed egg:  Combine flaxseed and water in small cup.  Stir well and let sit to thicken.

Prepare rice and set aside to cool.  Rice can be done the day before and placed in refrigerator.  If you need help preparing the rice I have a recipe that is foolproof.  Link to “The Perfect Rice” HERE.

Prepare tomato sauce:  Combine all tomato sauce ingredients listed in a medium size pot and stir well.  Bring to a boil.  Reduce heat to a simmer for 20 minutes stirring occasionally.  Turn heat off and use a hand immersion blender to blend any large tomato chunks.  Taste for salt and pepper.

Prepare cabbage:  Remove first layer of cabbage leaves and cut large core at bottom of cabbage. The outer leaves will not be attached to the core once the top of the core is cut.  Those leaves will fall off once they are boiled.   Place prepared cabbage in large pot.  Add enough water so cabbage is floating and water is covering most of cabbage.  CABBAGE SHOULD NOT LAY ON BOTTOM OF POT WHEN BOILING.

Boil cabbage with lid on.

Prepare cabbage roll filling:  Add veggie ground, flaxseed egg, parsley, walnuts and cooled rice to large bowl.

Mix well.  While water for cabbage is heating up assemble the cabbage rolls.

Assembling the cabbage rolls:

Preheat oven 350F

Place a generous layer of tomato sauce at the bottom of a small roasting pan and set aside.

Once the water is boiling you will notice the first layer of cabbage leaves will be loose and will peel off the cabbage easily.

Peel off the loose leaves, place them on a clean tea towel and cut the thick base vein from the bottom of each leaf.

Take approximately ¼ cup or more of the filling and place at cut end of the leaf.  Begin from cut end and roll up.

Tuck the sides of the leaf under the cabbage roll.

Place the cabbage roll with the tucked sides facing down in the roasting pan.

The rest of the leaves will be attached to the core.  You will need to cut the base of the leaves from the core in order for the leaves to loosen up.  Be careful not to burn yourself.  Peel off the boiled leaves and continue creating cabbage rolls and filling is all used.

Once all the filling has been used, pour more tomato sauce over the cabbage rolls making sure they are well covered.  Place in oven and bake for 40 minutes with lid on.

Leftover sauce can be poured over the cabbage rolls when serving next day.

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BEST EVER VEGAN CABBAGE ROLLS

  • Author: Carla's No Place Like Home
  • Prep Time: 1 hour
  • Cook Time: 40 minutes
  • Total Time: 1 hour 40 minutes
  • Yield: 12 cabbage rolls 1x
  • Category: main
  • Method: boil and bake
  • Cuisine: Polish
  • Diet: Vegan

Description

My husband has some Polish heritage and ever since we got married I’ve been making his beloved mother’s cabbage rolls.  They were a favourite with anyone who had the pleasure of eating them, but they were, of course, made with ground meat.  I had to get creative in the kitchen to cook up a new version of her recipe that was vegan and gluten free.  This was not an easy task, but to my amazement it is just as delicious as the original recipe.  I removed the breadcrumbs and substituted walnuts for extra protein and a flaxseed egg to help bind the filling.  The rice and veggie ground can be made the day before to cut preparation time.  It may seem like a lot of work but trust me it is well worth it and you will love the leftovers!


Ingredients

Scale

Ingredients for cabbage rolls:

  • 2 ½ cups veggie ground, recipe HERE
  • 1 flaxseed egg (1 tablespoon ground flaxseed, 3 tablespoons water)
  • 2 tablespoons fresh Italian parsley, chopped finely
  • 1/3 cup walnuts, ground
  • *2 cups basmati rice, cooked
  • 1 organic medium head green cabbage
  • water to boil cabbage

Ingredients for tomato sauce:

  • 2796 ml cans of organic crushed tomatoes
  • ½ teaspoon garlic powder
  • 1 tablespoon fresh basil, chopped finely
  • Salt and pepper to taste

Instructions

  1. Prepare flaxseed egg:  Combine flaxseed and water in small cup.  Stir well and let sit to thicken.
  2. Prepare rice and set aside to cool.  Rice can be done the day before and placed in refrigerator.  If you need help preparing the rice I have a recipe that is foolproof.  Link to “The Perfect Rice” HERE.
  3. Prepare tomato sauce:  Combine all tomato sauce ingredients listed in a medium size pot and stir well.  Bring to a boil.  Reduce heat to a simmer for 20 minutes stirring occasionally.  Turn heat off and use a hand immersion blender to blend any large tomato chunks.  Taste for salt and pepper.
  4. Prepare cabbage:  Remove first layer of cabbage leaves and cut large core at bottom of cabbage. The outer leaves will not be attached to the core once the top of the core is cut.  Those leaves will fall off once they are boiled.   Place prepared cabbage in large pot.  Add enough water so cabbage is floating and water is covering most of cabbage.  CABBAGE SHOULD NOT LAY ON BOTTOM OF POT WHEN BOILING.  Boil cabbage with lid on.
  5. Prepare cabbage roll filling:  Add veggie ground, flaxseed egg, parsley, walnuts and cooled rice to large bowl.  Mix well.
  6. Assembling the cabbage rolls:
  7. Preheat oven 350F
  8. Place a generous layer of tomato sauce at the bottom of a small roasting pan and set aside.
  9. Once the water is boiling you will notice the first layer of cabbage leaves will be loose and will peel off the cabbage easily.  Peel off the loose leaves, place them on a clean tea towel and cut the thick base vein from the bottom of each leaf.
  10. Take approximately ¼ or more of the filling and place at cut end of the leaf.
  11. Begin from cut end and roll up.
  12. Tuck the sides of the leaf under the cabbage roll and place the cabbage roll with the tucked sides facing down in the roasting pan.
  13. The rest of the leaves will be attached to the core.You will need to cut the base of the leaves from the core in order for the leaves to loosen up.  Be careful not to burn yourself.  Peel off the boiled leaves and continue to create cabbage rolls until filling is all used.
  14. Once all the filling has been used, pour more tomato sauce over the cabbage rolls making sure they are well covered.Place in oven and bake for 40 minutes with lid on.

Notes

Leftover sauce can be poured over the cabbage rolls when serving next day.

Cabbage rolls are freezer friendly for 3 months.

 

Keywords: vegan cabbage rolls, gluten-free cabbage rolls, healthy cabbage rolls, dairy-free cabbage rolls, meatless cabbage rolls

 

 

 

 

 

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