Monday, April 27, 2015

Stuffed Cabbage Rolls

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!

Stuffed Cabbage Rolls

28          oz. can of diced tomatoes
6            oz. can of tomato paste
1            cup vegetable broth
1            tablespoon vegan margarine, such as Earth Balance
1            small onion, diced
1            tablespoon sugar
1/2         cup non-dairy creamer
              salt and pepper to taste

Cabbage Rolls:
1            medium cabbage
1            cup Boca Veggie Crumbles (I used about 1 & 1/2 cups)
1/2         cup cooked white rice
1/4         cup minced onion, sauted
1            teaspoon tomato paste (optional)
1            flax egg (1 T. ground flax mixed with 2.5 T warm water) (optional)
              sprinkling of flour (optional)
              sprinkling of onion powder, garlic powder and red pepper flakes (optional)
              salt 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.

Cabbage leaves:
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.

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