Cabbage Rolls Vegan Recipe

Absolute Best Vegan Cabbage Rolls! The Cheeky …

WEBJan 20, 2023 · For ‘Meat’ filling: Fry onions in a skillet over medium heat with the oil and a pinch of salt and pepper for 5-7 minutes until browning …

1. For tomato sauce: mix sauce ingredients in a large bowl. Set aside.
2. For ‘Meat’ filling: Fry onions in a skillet over medium heat with the oil and a pinch of salt and pepper for 5-7 minutes until browning and softening. Stir in garlic and cook for a minute. Remove to a plate too cool. In a medium bowl add vegan ground beef, cold cooked rice, onion and garlic mixture, fennel and 1 tsp salt and another pinch of black pepper. Mix well. I usually mix by hand. Set aside
3. Core and Cook cabbage: with a sharp knife cut around the stem of cabbage about 1 and 1/2 to 2 inches out from the stem and 3 inches or so down. Should resemble a cone when pulled out.
4. Fill a large stock pot half way with water. Set to boil. When boiling add cabbage. After it’s been boiling for 3 minutes or so start pulling off leaves with tongs, 2 at a time. Once leaves are removed let boil for a couple of minutes then remove to a plate. Repeat process until you have 16-18 leaves.

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Cabbage Roll in a Bowl (Vegan & Gluten Free)

WEBMar 1, 2021 · Step 1: To a pot, add the olive oil and heat over medium heat. Add the onions and garlic and saute until softened. Strain the liquid out …

1. To a pot, add the olive oil and heat over medium heat. Add the onions and garlic and saute until softened.
2. Strain the liquid out of the tomatoes but keep the liquid.
3. Add the tomatoes, cabbage, tomato sauce, brown sugar, vinegar and a generous pinch each of salt and pepper to the pot. Put the lid on and cook for 15 minutes, or until the cabbage is softened.
4. Remove the lid and stir in the veggie ground round. Depending on how much cabbage was in your head, you may want to add a bit of the tomato liquid that you reserved. Or if it's already saucy enough, you can keep it without (personally, I don't like it too loose/ watery so I usually leave it out.) Season again with salt and pepper to taste.

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