Stuffed Cabbage Rolls {Vegan}

stuffed cabbage rolls

Stuffed Cabbage Rolls {Vegan}
This recipe came from my grandmother and I had made it early on in the life of this blog. However, it wasn’t completely vegan and I wanted to see if I could do better. I made the tomato soup from scratch (and you can find that recipe [url href=”” title=”Homestyle Chunky Cream of Tomato Soup {Vegan}”]here[/url]). It came out even better than the first time! Perfect for St. Patrick’s Day celebrating. I hope you enjoy it as much as I do 🙂
  • FOR THE SAUCE: ([url href=”” title=”Homestyle Chunky Cream of Tomato Soup {Vegan}”]This is our Homestyle Chunky Cream of Tomato Soup Recipe[/url])
  • 28 oz. can of Diced Tomatos
  • 6 oz. can of Tomato Paste
  • 1 C Vegetable Broth
  • 1 Tbl vegan Margarine, such as Earth Balance
  • 1 Small Onion, diced
  • 1 Tbl vegan Sugar
  • 1/2 C Non-Dairy Creamer (I use So Delicious Coconut Original Creamer)
  • Salt & Pepper, to taste
  • 1 medium cabbage
  • 1 C Boca Veggie Crumbles
  • 1/2 cup cooked white rice
  • 1/4 cup minced onion, sauteed
  • Mrs. Dash (or similar seasonings), to taste
  • Salt and Pepper, to taste
  1. FOR THE SAUCE: (NOTE: This is our [url href=”” title=”Homestyle Chunky Cream of Tomato Soup {Vegan}”]Homestyle Chunky Cream of Tomato Soup Recipe![/url])
  2. In a large saute pan, melt 1 Tbl of margarine and add the diced onions. Saute until soft and translucent.
  3. [url href=””]Stuffed Cabbage Rolls {Vegan}[/url]
  4. Add the diced tomatos with sauce and the vegetable stock. Season with salt and pepper.
  5. [url href=””]Stuffed Cabbage Rolls {Vegan}[/url]
  6. Add the tomato paste and taste again for seasoning. I like to add a tablespoon of sugar to balance out the bitterness.
  7. Bring to a boil then lower to a simmer for 20 minutes.
  8. Add the creamer and simmer for another 10 minutes.
  9. [url href=””]Stuffed Cabbage Rolls {Vegan}[/url]
  11. Partially boil the head of cabbage just enough until you can gently peel away each layer INTACT.
  12. [url href=””]Stuffed Cabbage Rolls {Vegan}[/url]
  13. I find that if you cut the core out of the whole head, the pieces come off better. Do not overcook. The leaves should be crisp still, but pliable. Drain on a paper or kitchen towel. Repeat until the whole cabbage is done. Only use the biggest, best leaves.
  15. Mix together all ingredients for the rolls and add ½ C of the sauce mixture to help bind.
  16. Place an amount of the mixture proportionate to the leaf in the center.
  17. [url href=””]Stuffed Cabbage Rolls {Vegan}[/url]
  18. Do not overfill. Roll, tucking in the ends like an egg roll. If necessary, you can use a toothpick to hold them together, but BE SURE to remove before serving! Repeat with all cabbage leaves.
  19. [url href=””]Stuffed Cabbage Rolls {Vegan}[/url]
  20. Place all of the finished rolls into a large sauce pot or a crock pot, stacking largest to smallest.
  21. [url href=””]Stuffed Cabbage Rolls {Vegan}[/url]
  22. Add all of the sauce to cover. If needed, you can add some additional vegetable broth or water.
  23. [url href=””]Stuffed Cabbage Rolls {Vegan}[/url]
  24. Bring to a boil then lower to a simmer. Cook for 1 hour until sauce is bubbling, cabbage leaves are more translucent and filling is hot inside.
  25. [url href=””]Stuffed Cabbage Rolls {Vegan}[/url]
  26. [url href=””]Stuffed Cabbage Rolls {Vegan}[/url]


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