A vegan version of this Eastern European classic is filling and tasty.
I wanted to share a recipe that is very popular where I am from in Ukraine – stuffed cabbage rolls. In the traditional recipe, they use meat, but I will make a delicious plant-based version of this recipe. This stuffed cabbage dish is very tasty and a great main cours for lunch or dinner.
Vegan Stuffed Cabbage Rolls
- large cooking pot
- large saucepan
- 1 head cabbage
- salted water enough to cover cabbage head
- 2/3 cup rice
- 1/2 cup mung beans
- 2 1/3 cups water
- 1/2 onion
- 1 small carrot grated
- 1 medium onion chopped
- 1 medium carrot sliced
- 1 medium bell pepper sliced
- 1 cup tomato sauce
- 1 cup water
- 1 tsp salt
- 1 tsp spices of your choice
Prepare rice and mung beans
- Cook 2/3 cups rice with 1 1/3 cups water(2 cups prepared)
- Cook 1/2 cups mung beans with 1 cup water (1 1/2 cups prepared)
- In a large pot pour enough water to cover head of cabbage and bring to boil, with some table salt.
- Remove stalk from cabbage and place in boiling water.
- Cook the cabbage for a few minutes. Don’t overcook.
- When cabbage leaves start to cook use tongs to pull them off head and leave them to boil in pot until soft. When soft pull out of pot and place on the side.
- Put all of the leaves on the plate to cool them down.
- Carefully cut the hard part of the leaves with a knife.
- Mix the rice, mung beans, onion, carrots and spices, so that the mixture holds well together.
- Put the filling on top of the cabbage leaf and gently wrap.
- Place some pieces of cabbage or cabbage trimmings at the bottom of the pot, to keep the rolls from sticking to the pot.
- Carefully lay down all the cabbage rolls, pouring gravy on each layer.
- Stew cabbage rolls on the stove, a multi cooker or the oven until ready
- Put all of the ingredients in a saucepan, cook for about 10 min.
- Pour sauce with vegetables to the pot on the top of stuffed cabbage