Vegan Stuffed Cabbage Rolls Recipe

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WebPlace softened cabbage leaf on a flat surface. Add a heaping spoonful of filling onto the center of the leaf. Fold bottom of …

Rating: 4.7/5(44)
Total Time: 49 hrs 50 minsCategory: Main CourseCalories: 231 per serving1. PREPARE (SOFTEN) CABBAGE: Pull off outer leaves to cabbage. Rinse and pat dry. Freezer Method: Place cleaned cabbage head in a zip-top freezer safe bag and freeze 2-3 days (or up to 2 weeks). Defrost at room temperature for a few hours, or overnight. Cabbage will release water as it defrosts (I recommend placing it on a dish towel) and naturally wilt. Carefully cut off stem. Remove leaves carefully. If necessary, trim any thick stems with kitchen shears or a sharp knife.
2. Cook lentils.according to package. This recipe call for already cooked lentils. You can do this step up to 3 days in advance.
3. MAKE THE FILLING: Place lentils, onions, green peppers, cauli-rice, flax seeds, garlic, spices into a bowl and mix well. If using beans, mash a bit with a fork before blending with remaining ingredients.
4. MAKE THE SAUCE: Combine all ingredients in a saucepan and simmer over low heat for 15 minutes.

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WebIn a medium bowl add vegan ground beef, cold cooked rice, onion and garlic mixture, fennel and salt. Mix well. I usually mix by hand. …

Reviews: 22Total Time: 3 hrsCategory: MainsCalories: 278 per serving1. 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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Web1 large green cabbage core removed 1 cup cooked brown rice 1 cup vegetable broth FOR THE TOMATO SAUCE 1 large onion …

Rating: 3.9/5(9)
Total Time: 1 hr 30 minsCategory: Entree, Main CourseCalories: 194 per serving1. Preheat oven to 350˚F (176˚C)
2. COOK THE RICE ACCORDING TO THE INSTRUCTION ON THE PACKAGE OR BUY READY MADE FROM THE FREEZER SECTION.
3. FOR THE FLAX EGGS
4. In a small bowl, whisk the 2 tbsp ground flax seed and 4 tbsp water until fully combined. Set aside.

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WebThis easy stuffed cabbage rolls recipe is low-carb and it's also a great dinner idea for holidays such as Easter or Christmas. It is …

Rating: 5/5(4)
Calories: 479 per servingCategory: Dinner, Lunch1. Place a large soup pot over medium-high heat. Fill 2/3 with water, and stir in salt and vinegar.
2. Heat a large skillet over medium heat (or use the same pot you've cooked the cabbage in).
3. Wash and pat-dry the cauliflower with a paper towel, then remove all green leaves.
4. Into a large bowl, combine the meat and cauliflower rice.

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WebPrep keto stuffed cabbage rolls baking dish. Spread some tomato sauce into a large baking casserole dish. Assemble keto stuffed cabbage rolls. Cut a “V” shape in each cabbage leaf to remove the firm …

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WebChop up 2 cups of the remaining cooked cabbage and sprinkle it around the cabbage rolls in the baking dish. Cover the baking dish with aluminum foil and bake for 60 minutes. Notes Cabbage should be cored before boiling …

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WebStep 2: 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 …

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WebSpray a large 9×13 inch baking dish with non-stick cooking spray. Pour in tomato sauce and spread it out along the bottom of the dish. Place cabbage rolls, seam-side-down, in two rows of six rolls. Cover …

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WebUse a knife to remove any thick stems on the cabbage leaves. Fill each leaf with about ⅓ cup filling. Roll the cabbage while tucking in the sides and place seam side down in the prepared pan. Top with …

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WebAdd the broth, tomatoes, cabbage, vinegar, sugar, salt, and pepper. Stir to combine, then raise the heat to get things simmering, then lower the heat to maintain a …

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WebStep 1 In a large pot of boiling water, blanch cabbage leaves until tender and flexible, about 1 minute. Set aside. Step 2 Make filling: in a large bowl, combine ½ c. …

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WebPreheat oven to 350 F. Bring a pot of water large enough to submerge your entire head of cabbage to a rolling boil. Core cabbage. Carefully cut cabbage (1 …

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WebHow to make Vegetarian Cabbage Rolls: Make the filling: Cook the wild rice and sauté the onion, mushrooms and garlic until caramelized. Stir in the spices and set …

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WebPlace about 1/3 cup of filling near stem end of leaf. Mold the filling to a log shape with your hands. Fold sides of leaf over filling, then roll up and set aside seam side down. Repeat …

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WebAt 9 grams net carbs per serving, it’s great for low carb diets and is still doable even for keto. The carbs come from the cauliflower, cabbage, and marinara …

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WebIn a small bowl or mason jar, mix together the salad dressing ingredients. Next, place all of the veggies and the cooked ramen into your salad bowl. Then add the

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WebCook the broccoli and then pulse it with sauteed onion and garlic until it’s coarse. Then add tofu, nooch, chickpea flour, flax, and salt & pepper. Lastly, stir through …

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