Vegan cabbage roll. Spoon lentil mixture into softened cabbage leaves and roll tightly. This recipe for Stuffed Vegan Cabbage Rolls was by reader request. Hundreds of you asked for it, so here is my version.
Stuffed Cabbage Rolls & Why Too Much Protein Can Be Unhealthy. From Vegan Vittles by Joanne Stepaniak. This is a tasty, simple and hearty dish. You can cook Vegan cabbage roll using 19 ingredients and 9 steps. Here is how you cook it.
Ingredients of Vegan cabbage roll
- You need of small cabbage/ half big cabbage.
- Prepare of vegan butter/olive oil.
- It’s of Salt.
- It’s of Fillings.
- It’s of rice.
- Prepare of frozen mushroom (any kind).
- Prepare of bread (without crust).
- It’s of soy milk.
- It’s of garlic.
- You need of dice of vegetable broth (knorr).
- It’s of olive oil.
- Prepare of Oregano.
- It’s of Salt.
- Prepare of Pepper.
- It’s of Sauce.
- It’s of canned tomato sauce/soup.
- It’s of garlic.
- You need of cooking white wine.
- It’s of olive oil.
I didn’t have quick cooking brown rice and just used cooked brown rice instead- about a cup and a half- and it turned out. Golabkis AKA Stuffed Cabbage Rolls, veganized! Made with plant-based ingredients for a filling I made these Golabki AKA Stuffed Cabbage Rolls, for a guest post at Vegan Miam, run by the. While cabbage rolls are not uniquely considered Japanese cuisine, it is a very popular “yoshoku”-style (Western food with Japanese influence) family dish that is often made and served at home.
Vegan cabbage roll step by step
- Prepare 18 sheets of cabbage leaves. Wash well with running water..
- 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..
- 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.
- 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..
- 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..
- 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..
- 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..
- 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..
- Serve cabbage roll with the tomato sauce and enjoy your vegan cabbage roll!.
Place it seam-side down on a cutting board. This vegetarian cabbage roll soup will stick to your ribs and warm you right up! Featuring my secret weapon for vegan soups that taste like bone broth. These flavorful low-carb beef and cabbage rolls are made with tender boiled cabbage leaves stuffed with beef and rice cooked in a homemade tomato sauce. These stuffed cabbage rolls make a great dinner for a crowd.