We are not writers, nor are we chefs or professional cooks, just food lovers. We enjoy cooking, experimenting and sharing recipes and ideas with friends. We hope others will share their recipes as well!!
Feel free to follow us on Facebook https://www.facebook.com/pages/Smiths-Vegan-Kitchen/1424673661122943
The sweet tomato sauce really makes this dish and can be made ahead of time.
I think the cabbage leaves I used were much bigger than
those shown on the original blog site, so I ended up adding a bit more veggie
crumbles to the mix and it made 7 rolls.I also added a bit of tomato paste, sprinkling of flour and one flax egg
(1 tablespoon ground flax mixed with 2.5 tablespoons warm water), this acts as
a binder, not sure it’s needed.We
think they were even better heated up the next day!
vegan margarine, such as Earth Balance
and pepper to taste
Boca Veggie Crumbles (I used about 1 & 1/2 cups)
cooked white rice
minced onion, sauted
tomato paste (optional)
egg (1 T. ground flax mixed with 2.5 T warm water) (optional)
of flour (optional)
of onion powder, garlic powder and red pepper flakes (optional)
and pepper to taste
In a large sauté pan, melt 1 tablespoon of vegan margarine
and add the diced onions, Saute until soft and translucent.Add the diced tomatoes with sauce and
the vegetable stock.Season with
salt and pepper.Add the tomato
paste and taste again for seasoning. Add a tablespoon of sugar to balance out
the bitterness.Bring to a boil
then lower to a simmer for 20 minutes.Add the creamer and simmer for another 10 minutes.
Partially boil the head of cabbage just enough until you can
gently peel away each layer INTACT.***I cut out a bit of the hard rind at top leaving plenty to roll.Do not overcook.The leaves should be crisp still, but
pliable.Drain on a paper or
kitchen towel.Repeat until the
cabbage is done.Only use the
biggest, best leaves.***I filled
each leaf as I got it out of the water to make sure I didn’t have more leaves
than filling.I had left over
cabbage, which I’ll use for soup.
Mix together all ingredients for the rolls and add 1/2 cup
of the sauce mixture to help bind.Place an amount of the mixture in the center of the leaf, proportionate
to the leaf.Do not overfill.
Roll, tucking in the ends like an egg roll.If necessary, you can use a toothpick
to hold them together.Repeat with
all cabbage leaves.
Place all the finished rolls into a large sauce pot or crock
pot, stacking largest to smallest.Add all of the sauce to cover.If needed, you can add some additional vegetable broth or water.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 not inside.