Stuffed Cabbage Rolls
These unassuming little parcels are packed with plant-based flavour and are sure to impress even the pickiest of guests. If you've not tried stuffed cabbage rolls before, let this plant-based version be your introduction into a whole new world of possibilities for the humble cabbage leaf.
Ingredients
Tomato Sauce
- 3 tbsp extra virgin olive oil
- 1 onion, finely diced
- 3-4 garlic cloves, minced
- salt & pepper , to taste
- 1 carrot, finely diced
- 1 celery stick, finely diced
- 120g vegetable stock
- 5g thyme
- 1 thyme sprig
- 1 bay leaf
- parsley, chopped, handful
- 1 tbsp tomato paste
- 400g can of peeled tomatoes
- 200ml water
Cabbage Rolls
- 2x vEEF® Plant Based Chicken Burger Patties, defrosted
- 1 small onion, finely chopped
- 100g rice, cooked
- 2-3 garlic cloves
- parsley, chopped, to taste
- salt & pepper , to taste
- 1 head white cabbage
- 200g tomato sauce
- extra virgin olive oil, to taste
Instructions
TOMATO SAUCE
- Add oil, onion, garlic and salt to a medium-high heat pan, sweat for 1-2 minutes.
- Add carrot and celery and sweat for a further 4 minutes.
- Add thyme, bay leaf, parsley and tomato paste and cook for 1-2 minutes.
- Add canned tomatoes, fill can half way with water and add to sauce. Cook for 20 mins, half covered with lid.
CABBAGE ROLLS
- Pre-heat oven to 200°C.
- Crumble the vEEF® Plant Based Chicken Burger Patties into mince and mix together with onions, rice, garlic, and parsley. Season with a bit of salt and pepper.
- Remove leaves from head of cabbage taking care not to rip them. Boil cabbage leaves in water with a good amount of salt for 1 minute. Chill with icy water and dry.
- Fill 70g of filling in each cabbage leaf to assemble a roll.
- Spread a layer of tomato sauce at the bottom of a roasting pan. Place the cabbage rolls on top.
- Roast cabbage rolls for 13-20 minutes until top is charred and steaming hot.
