I like to create dishes and veganize something that I liked before going vegan, or something that I’ve seen and I know that it can be veganized.
If you seen one of my posts on Facebook about cabbage rolls, you know I mentioned that I lost my notes of this recipe.
Have you ever been in a situation where you lost something, and you knew where you placed it?!
You searched, and you looked everywhere, and double checked the place where you knew for sure you placed it in the first place.
But nothing, it’s no where to be found.
But after a few days go by, lo and behold it’s sitting exactly in the spot where you left it and where you checked a few times.🤷🤦
So let me share the Full Recipe with you.
It’s an amazing dish for the whole family, but if you are by yourself or a couple, you’ll have left overs and no cooking needed for another day or two.
This dish is filling and mouthwatering to enjoy for brunch or dinner.
- The ingredients you'll need:
- *1 small cabbage head
- *4 small red onions
- *6 garlic cloves
- *1 pack vegan grounds
- *1 tsp salt
- *¼ tsp pepper
- *1 tsp onion powder
- *1 tsp garlic powder
- *1 tsp paprika
- *1 tbsp dry cilantro
- *1½ cups rice, I used basmati rice
- *1-1½ cup hot water
- *½ tsp turmeric
- *¼ tsp salt
- *1 vegetable bouillon
- Before you start soak rice for about one hour (optional), sometimes I do it, sometimes I don't.
In order I made the cabbage rolls:
I started the process placing the cabbage in a deep pan with water.
While the cabbage is cooking I started chopping vegetables for the filling and frying, While preparing the rice filling I went back to check on the cabbage, and slowly peeling the leaves that started to separate from the cabbage head.
So the cabbag and the rice were almost done at the same time.
I let it cool down, the filling and the leaves, and only then started to work on the folding and rolling.
Cut the bottom of the cabbage, so the leaves can be easily separated from the head.
Fill up your deep pot in water, place the whole cabbage head and bring to boil.
You'll start to see how each leaf gets separated, then start picking each and every one of them until you can't grab the small ones, and that's ok.
Set aside and let it cool down.
Fry on medium - high heat for about 10 to 15 minutes:
Diced onions, diced garlic, vegan grounds.
When ready add the spices, salt, pepper, onion powder, garlic powder, paprika, dry cilantro.
Fry for another few minutes. When ready take it out, and place in a bowl.
In the same pot/pan place washed & strained rice, fill up with water, until it covers the rice by just a little bit.
You want to make sure it's almost at the same level as you can see in the video.
You want your rice to turn out one by one and not sticky. Around 2 cups of water.
Bring it to boil and then lower the heat and let it cook on low for 20-30 minutes.
When the rice is ready add the ground mix into the rice pot and mix together well.
Let it cool down.
When the leaves and the filling are cool, you can start the process of folding and rolling.
I usually cut the thick part of the cabbage leaf so it can be easily folded. It's the part on top of the leaf as you can see in the video.
Place the filling on the top of the "bowl" cabbage part, between the edge and center.
Fold from the edge once, then bring in the sides and continue to fold until the end, squeeze so it won't open and place it on a baking pan, mine is big rectangular dish.
Do it until all the big and medium leafs are done and only small one are left that can't be folded. If you have any left overs as I did, place the filling on top of the cabbage rolls, and dice the left overs of cabbage and place on top of the cabbage rolls as well.
In a cup add hot water, turmeric, salt and vegetable bouillon, mix well and spill on top of your cabbage rolls.
Bake @350F for about 30 - 40 minutes.
Or even less because it's already all cooked.
I did it because it gives richer flavor.