Cabbage rolls
These vegan cabbage rolls are robust, flavourful and filling.
Ingredients
- 2 tablespoons oil (30 mL)
- 1 courgette, chopped
- 1 red bell pepper chopped
- 2 carrots, peeled and grated
- 6 med mushrooms diced
- 2 celery stalks, minced
- 1 clove minced garlic
- 3 tablespoons soy sauce
- 1 tablespoon dried oregano
- 1 tablespoon dried basil
- 2 tablespoons maple syrup
- 1tsp hot sauce
- 400 ml (divided) vegetable broth
- 1 tin black beans, crushed with back of a spoon
- 100g basmati rice, uncooked
- Savoy cabbage leaves (8 large or 16 med – small leaves)
- 500g passata
Directions
- Preheat oven to 180°C.
- Heat oil and sauté celery for 2 minutes.
- Add the rest of the veg, and cook for 10 minutes.
- Add garlic, soy sauce, oregano, basil, maple syrup, and tomato paste. Mix well.
- Stir in 150 ml vegetable broth and beans. Cover and simmer for 10 minutes.
- Add rice and 250 ml vegetable broth. Cover and let simmer for another 10 minutes. Set aside.
- Immerse cabbage leaves in boiling water for 4 minutes. Remove leaves with slotted spoon and cool.
- Spoon vegetable mixture into softened cabbage leaves and roll tightly. Place stuffed cabbage rolls side by side in a baking dish.
- Pour passata over all rolls, cover with foil and bake for 45 minutes, or until cabbage is tender.
- Remove foil
- Sprinkle grated vegan blue cheese over the cabbage rolls and put back in oven for 2 minutes.