Baked vegan cabbage rolls
Delicious and healthy baked vegan cabbage rolls filled with mushrooms, rice, and spices.
Equipment
- large pan
- oven proof dish
- Pot
- knife
- food processor
Ingredients
Filling
- 15 g dried porcini soaked overnight
- 250 g mushrooms cremini/chestnut, chopped
- 30 ml olive oil
- 2 banana shallots very finely diced
- 6 garlic cloves finely diced
- 1 heaped tsp smoked paprika
- 0.5 teaspoon sea salt adjust to taste
- pepper to taste
- 10 sprigs fresh thyme leaves, to taste
- 120 ml white wine or veggie stock
- 50 g walnuts chopped coarsely
- 10 ml balsamic vinegar adjust to taste
- 20 ml soy sauce or tamari, adjust to taste
- 200 g long grain rice raw
Simple Tomato Sauce (optional)
- 30 ml olive oil
- 1 medium onion finely diced
- 4 garlic cloves finely diced
- 800 g canned tomatoes 2 x 400 g, preferably plum tomatoes
- 15 ml tomato paste or concentrate
- salt and pepper to taste
- chillies a good pinch (optional)
- 1 teaspoon sugar (optional)
Instructions
Preparation
- Soak porcini mushrooms in 400 ml of boiling water to soften and obtain mushroom stock.
- Chop fresh mushrooms into a small dice.
- Heat olive oil in a large pan. Add diced shallots and fry until soft.
- Add garlic to the pan and fry for a few minutes.
- Stir in smoked paprika, salt, pepper, and thyme leaves. Add half of the chopped mushrooms.
- After mushrooms cook down, add second half and allow to cook before adding remaining ingredients.
- Add rinsed rice and mushroom stock, cover and simmer for 10 minutes.
- Remove cabbage leaves carefully; you will need about 14 large and medium leaves.
- Boil a pot of water and prepare a bowl of cold water.
- Blanch cabbage leaves for 3-4 minutes and transfer to cold water.
- Thin the outside stem of each cabbage leaf.
- Preheat oven to 200° C (390° F) and prepare baking dish.
- Mix tomato sauce ingredients and pour into the baking dish.
- Fill each cabbage leaf with the mushroom mixture and roll tightly.
- Cover and bake for 20 minutes, then remove lid and bake until sauce thickens.
Simple Tomato Sauce
- Heat olive oil in a pan, add diced onion and fry until soft.
- Add garlic and fry, then add canned tomatoes and tomato paste.
- Season with salt, pepper, and chillies, add water, and simmer for 20 minutes.
Notes
This recipe works with basmati rice. For brown rice, pre-cook until almost done and adjust stock as needed.
Nutrition
Serving: 1rollCalories: 220kcalCarbohydrates: 35gProtein: 6gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 3gSodium: 350mgPotassium: 430mgFiber: 4gSugar: 4gVitamin A: 500IUVitamin C: 40mgCalcium: 30mgIron: 2mg
Tried this recipe?Let us know how it was!