Stuffed Cabbage Rolls - Vegan
 
 
I like the vegan Field Roast sausages but you can use any vegan sausage brand.
Author:
Recipe type: Entree
Serves: 4
Ingredients
  • 1 large savoy cabbage
  • 1¼ cup of cooked brown rice
  • 2 tbsp bread crumbs
  • 4 Field Roast Italian Sausages, casings removed (vegan sausage)
  • 2 small sprigs of sage, finely chopped (or powdered - approximately ½ tsp)
  • 1 sprig of rosemary, finely chopped (or dried - approximately ½ tsp)
  • Salt and freshly ground pepper to taste
  • 1 28-ounce can organic crushed tomatoes
  • 2 tsp dried basil
  • 2 small garlic cloves, peeled and minced
  • ½ small onion, chopped
  • 1 tbsp olive oil
Instructions
Prepare cabbage:
  1. Bring a large pot of salted water to boil.
  2. Carefully peel 12 nice large leaves from the cabbage discarding any messy or broken ones. Work carefully but no big deal if a leaf tears.
  3. Blanch leaves for about 1 minutes until wilted, remove immediately and spread out on towels so that they dry and cool.
Make Filling:
  1. Crumble the sausage in a bowl.
  2. Add 1¼ cups of brown rice, bread crumbs, rosemary, sage and a pinch or two of salt and black pepper. Mix together with your hands.
Make the cabbage rolls:
  1. Lay your first cabbage leaf on the counter. Form some of the filling mixture on to the leave. Wrap the cabbage leave around it making a little package and pin at the top with a toothpick.
  2. Repeat with remaining leaves and mixture. I had to use extra toothpicks to hold them together.
Make the sauce:
  1. In a heavy dutch oven, heat olive oil over medium heat. I used the same pan that I blanched the cabbage leaves. Just wiped it dry.
  2. Add the onions and saute until limp.
  3. Add garlic and saute for another minute.
  4. Add the tomatoes and basil. Season with salt and pepper.
  5. Bring the sauce to a gentle boil.
  6. Carefully add cabbage packages, arranging them in the pan so they all fit, cover the pot and gently simmer them for 25 minutes.
  7. Carefully turn the rolls over, cooking them for another 15 minutes.
  8. Remove the lid and simmer for another 10 minutes to cook off some of the wetness. It will be hard not to dig in but if you can rest them for 5 minutes before eating them, the flavors settle and they become even better.
Recipe by Ordinary Vegan at https://ordinaryvegan.net/stuffedcabbage/