If you're on the lookout for a simple yet scrumptious vegan meal that's both healthy and packed with flavor, I got you! Today, I'll be sharing my recipe for Vegan Cabbage Rolls. These yummy rolls are not only easy to make, but they're also absolutely delicious and nutritious!
These Vegan Cabbage Rolls are filled with a flavorful mixture of textured vegetable protein (great source of plant protein), cooked rice, vegetables, and yummy seasonings, all wrapped in blanched cabbage leaves. The rolls are then cooked in a tomato-based sauce made with tomatoes, onion, garlic, hot pepper, water, and salt.
Here's a visual guide demonstrating the steps to perfectly roll your cabbage leaves!
Now that you have a better idea of how the recipe is structured, let me answer some frequently asked questions (FAQs) about this tasty dish.
Can I substitute the textured vegetable protein (TVP) with something else?
Yes! You can use lentils, tofu, tempeh, or even mushrooms as an alternative protein source. Just be sure to adjust the seasoning accordingly.
What kind of rice should I use for the filling?
Any type of cooked rice will work: white rice, brown rice or a mix of wild and brown rice for added nutrients and a heartier texture.
Can I make these rolls gluten-free?
Absolutely! Just swap out the soy sauce with a gluten-free alternative like tamari or coconut aminos.
How can I store leftover rolls?
Store any leftovers in an airtight container in the refrigerator for up to 3-4 days.
Can I freeze the Vegan Cabbage Rolls for later?
Yes, these cabbage rolls freeze well! Place them in a freezer-safe container and freeze for up to 2 months.
Can I use a different type of cabbage?
While I recommend using green cabbage for this recipe, you can certainly experiment with other varieties such as red cabbage or even collard greens.
What side dishes go well with these Vegan Cabbage Rolls?
Some great side options include a fresh garden salad, roasted vegetables, or a crusty loaf of bread.
How do I prevent the cabbage leaves from tearing when rolling?
Be gentle while handling the leaves, and don’t skip the blanching process in boiling water, because that’s what makes them more pliable.
There you have it, folks! These Vegan Cabbage Rolls are a great option for anyone looking to spice up their plant-based diet with an easy, healthy, and incredibly flavorful meal. The mix of textures and bold taste of the filling and sauce make this dish an absolute must-try.
Vegan Cabbage Rolls
- 1 medium cabbage
- 1 teaspoon olive oil
- 1 medium onion diced
- 1 medium garlic clove finely minced
- ½ medium bell pepper diced
- 1 large carrot diced
- 1½ cups textured vegetable protein already hydrated and drained
- 1 cup cooked rice
- 2 tablespoon soy sauce
- 1 teaspoon paprika
- 2 tablespoon ketchup
- ¼ teaspoon cumin powder
- Salt & pepper to taste
- 3 medium boiled tomatoes or 1 cup tomato sauce
- 1 small onion
- 1 small garlic
- 1 small piece of hot pepper optional & to taste*
- 1½ cups water
- ½ teaspoon salt
- In a large skillet, heat a teaspoon of olive oil over medium-high heat.
- Add the chopped onion and sauté for about 2-3 minutes until golden and translucent.
- Add the minced garlic and sauté for another 30 seconds until fragrant.
- Add the diced bell pepper and carrot and sauté for about 5-7 minutes until tender.
- Add the textured vegetable protein, rice, soy sauce, paprika, ketchup, cumin, and pepper. Mix all ingredients well.
- Cook for another 5-7 minutes and remove the pan from the heat.
Blanching the cabbage
- To prepare the cabbage leaves, first remove most of the stem with a knife.
- Heat a large pot of water and once it is boiling, carefully dip the cabbage in. Let the cabbage cook for 3 minutes.
- After that time, turn off the heat. We will only use the outer leaves since they are larger and easier to fill.
- Once we have separated the needed leaves, slice off the tough stem from each leaf and dry them well to prevent them from becoming wet.
- Place a cabbage leaf on a cutting board and add 2 large tablespoons of the filling to one end of the leaf. Then, tightly roll the leaf, folding the sides inwards to seal the filling.
- Repeat the procedure until all cabbage leaves are filled. Reserve.
- In a medium saucepan, bring the tomatoes, 1 small onion, 1 small garlic and a piece of chile to a boil.
- Once boiled, blend with water and salt (you can use the same water where you boiled them). Reserve.
Cabbage roll cooking
- In a large pan, optionally add 1 teaspoon of olive oil, and once hot, add the sauce.
- As soon as the sauce starts boiling, place the rolls in the pan. And with a spoon add some of the same sauce on top of the rolls, just so they absorb more of the flavor.
- Cover the pan with a lid and cook for 15-20 minutes over medium-low heat.
- I highly suggest you serve them with some lime juice on top.