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Vegan Cabbage Rolls Recipe

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★★★★★

4.7 from 148 reviews

These Vegan Cabbage Rolls are a hearty and delicious plant-based twist on a classic comfort food. Stuffed with a savory mixture of Impossible burger, rice, sautéed onions, garlic, and fragrant spices, then baked in a tangy tomato sauce, they make a perfect main dish for any occasion. Slow-baked to tender perfection, this recipe yields 8 satisfying servings.

Ingredients

Scale

Sauce Ingredients

  • ½ tsp onion powder
  • 1 can diced tomatoes (14.5 oz)
  • ½ tsp granulated garlic
  • ⅓ cup water
  • 1 can tomato sauce (8 oz)
  • 1½ tbsp red wine vinegar
  • ¼ cup packed brown sugar

Filling Ingredients

  • 1 large green cabbage
  • 2 packages Impossible Burger ground beef (approx. 20 oz total)
  • Pinch of black pepper
  • 1½ cups cooked and cooled rice
  • ¼ tsp ground fennel
  • 1 tsp salt
  • 1 medium-large yellow onion, diced
  • 3 cloves garlic, chopped
  • 1 tbsp grapeseed or olive oil

Instructions

  1. Prepare the sauce: In a large bowl, thoroughly mix together the onion powder, diced tomatoes, granulated garlic, water, tomato sauce, red wine vinegar, and brown sugar. Set aside to allow the flavors to meld.
  2. Sauté the aromatics: Heat the grapeseed or olive oil in a skillet over medium heat. Add the diced onion along with a teaspoon of salt and a pinch of black pepper. Sauté for 5-7 minutes until the onions are golden and translucent.
  3. Add garlic: Stir in the chopped garlic and cook for an additional minute until fragrant, being careful not to burn it. Remove the skillet from heat and allow the mixture to cool slightly.
  4. Make the filling: In a large mixing bowl, combine the cooled sautéed onion and garlic mixture with the Impossible Burger ground beef, cooked rice, ground fennel, salt, and black pepper to taste. Mix well ensuring all ingredients are evenly incorporated.
  5. Prepare the cabbage leaves: Using a sharp knife, cut a cone shape around the stem of the cabbage to loosen the leaves. Bring a large pot of water to a boil and blanch the cabbage for about 3 minutes to soften the leaves.
  6. Separate leaves: Remove the cabbage leaves from the pot two at a time, gently peeling them off as they soften. Continue until you have 16-18 large, pliable leaves suitable for rolling.
  7. Preheat the oven: Set your oven to 325°F (160°C) to prepare for baking the rolls.
  8. Assemble casserole: Spread 1 cup of the prepared sauce evenly in the bottom of a large casserole dish.
  9. Fill and roll cabbage leaves: Place a cabbage leaf on a cutting board, trim down the thick rib to make rolling easier. Scoop approximately ¼ cup of the filling mixture onto the leaf. Roll it up burrito-style, tucking in the sides, and place it seam-side down in the casserole dish.
  10. Repeat rolling: Continue filling and rolling until all cabbage leaves and filling are used, arranging the rolls snugly in the dish.
  11. Top with sauce and bake: Pour the remaining sauce over the cabbage rolls, then cover the dish tightly with foil. Bake in the preheated oven for 2 hours and 45 minutes, allowing the flavors to meld and the rolls to become tender.
  12. Rest and serve: Remove the rolls from the oven and let them sit covered for 10 minutes before serving to allow them to set and cool slightly.

Notes

  • Make sure to let the sautéed onion and garlic cool before mixing with the Impossible burger to prevent partially cooking it prematurely.
  • Trimming the thick rib of the cabbage leaves makes rolling easier and prevents tearing.
  • If you prefer spicier rolls, add chili flakes or your favorite hot sauce to the filling mix.
  • Use leftover rice or cook the rice ahead of time and cool it completely for best texture in the filling.
  • The rolls keep well in the refrigerator for up to 3 days and freeze beautifully for up to 2 months.

Keywords: vegan cabbage rolls, plant-based cabbage rolls, stuffed cabbage, vegan main dish, Impossible burger recipes, healthy vegan dinners

Find it online: https://bitesizedbenny.com/vegan-cabbage-rolls-recipe/