Vegetarian cabbage rolls
Vegetarian cabbage rolls
Vegetarian cabbage rolls
Vegetarian cabbage rolls
Vegetarian cabbage rolls
- 1 cup wild rice, cooked in water
- 1 head of green cabbage, cleaned , cored and each leaf pulled off
- 1 stalk celery, minced
- 1 large carrot, shredded
- 1 medium onion, chopped fine
- 8 ounces Baby Bella mushrooms, chopped small
- 6-8 cloves garlic, minced
- 1 cup Qourn crumbles, (or not); tastes great without them too!
- 1 small potato, per person and baked
- 1 jar chunky marinara, low sodium
- 1/4-1/ cup soy sauce, low sodium
- 1 tablespoon dried thyme
Vegetarian cabbage rolls
- Bring an 8 quart pot of water to boil. I put the lid on mine so the water boils faster. Also start cooking your wild rice as directed on the package. I cooked mine in a small amount of "beef" flavored vegetable broth.
- While you are waiting for the rice to cook and the water to boil, cut the core out of the cabbage with a sharp pointy knife, Then try and get 9-10 pretty intact leaves to boil. You will most likey have cabbage left. Check my notes below for some leftover ideas.
- If you are going to use the Qourn crumbles for your rolls, pull them from the freezer and measure out what you'll add, then set them aside in a bowl to defrost . Pull out the baking dishes you are going to use and put a few large spoonfuls of sauce at the bottom for the cabbage rolls to sit on.
- Start chopping all the vegetables and saute them for about 5-7 minutes until soft. Then add in the thyme and pepper and saute for another minute. Next add the soy sauce and turn off the heat, but, leave the pan on the stove for another minute or two. This will allow the soy sauce to meld with the other flavors. Take it off the stove and transfer the mix to a large bowl allowing it to cool. If you are using the Qourn crumbles, add them to the cooked vegetables and give them a stir.
- I use a small plate to start rolling the cabbage rolls. Lay the cabbage leaf with big end away from you and small end pointed towards you. I like to sort of eyeball the bowl of filling, sometimes even pushing piles of filling into their own spaces to get an idea of how much filling should be wrapped into each roll. Then I take a spoon and set aside about 1/4 cup filling for each roll. Start rolling the cabbage. When you get to the end, tuck under the flared last bit and lay it in the dish in which you have spooned in a few scoops of marinara sauce. I put tonight's dinner in one container and then use other containers to either save for the next night's dinner or to freeze for future meals.
- Once all the rolls are finished, spoon even amounts of marinara sauce on top. I like to have a lot on mine. Cover and bake in a 400 degree oven for 45 minutes. I served these cabbage rolls with baked potatoes. It sounds like an odd combo, but they taste so good together!
Vegetarian stuffed cabbage rolls.
I was fortunate enough to grow up with two sets of ethnic grandparents which exposed me to two different styles of cooking with completely different ingredients. This of course was awesome for a future foodie! As a kid it seemed we were always going to the church to celebrate or comiserate, and no matter what the occasion, everyone brought food. We all know that food can heal , not just your body but your soul! My favorite of all the offerings was stuffed cabbage rolls or pigs in the blanket. No one could make them like the church ladies! Huge pans full of tight rows of these heavenly delights.
Alas, I now realize as a vegetarian adult, these dishes were laiden with fatty ground beef! What's a girl to do but try and recreate this childhood memory with a healthy, easy version. You now can make these tasty dishes in your own kitchen with no guilt and someone's grandmother hovering over you saying, " You are too skinny--eat two more cabbage rolls". We all know it's very rude to turn grandma down. So now, go ahead and eat some extra rolls without all the fat and grandma guilt!
If you have cabbage leftover, you can chop it into bite size chunks add a few tablespoons of Asian black bean sauce and roast them in the oven on 400 for about 20-25 minutes. Super yum!
I paired this dish with Trois Pistoles from Umbrouge, a Canadian brewery cranking out some of the best Belgian style beers this side of Belguim.
