Stuffed Cabbage Rolls
Stuffed Cabbage Rolls
Vegan Stuffed Cabbage Rolls also known as Holishkes are little cabbage parcels traditionally stuffed with a mixture of rice and meat and then simmered in a lightly sweetened tomato sauce. In this completely Vegan and gluten free version, vegan ground beef and tempeh are mixed with rice and seasonings to replicate this delicious and nostalgic dish. Stuffed cabbage is deeply rooted in Jewish food culture but also has origins from the Middle East through Eastern Europe.
Makes 10 -12 rolls
Ingredients
1 large head of Green Cabbage cored
1 lb (454g) of Vegan Ground Beef
8 oz (227g) of Tempeh crumbled
3/4 Cup (188g) Rice cooked
1 medium Onion diced
2 clove Garlic minced
1 Tbsp (15ml) of Oil
1 Tbsp (15ml) Vegan Worcestershire Sauce
Salt & Pepper to taste
Tomato Sauce
15 oz (425g) can of Tomato Sauce
14.5 oz (411g) can Diced Tomatoes 1 tsp (5g) Garlic Powder
1 tsp (5g) Onion Powder 1/4 cup (55g Brown Sugar
2 Tbsp (30ml) Vegan Worcestershire sauce
1/4 cup (60ml) water if needed to thin sauce
Salt & Pepper to taste
Directions
1. In a large pan, heat the oil on medium heat. Sauté the onion for 3-5 minutes or until translucent. Add in the garlic and cook 1-2 minutes or until fragrant. Add in the crumbled tempeh and cook for 5 minutes.
2. Add in the crumbled vegan ground beef and cook for 4-6 minutes or until browned. Add in the vegan Worcestershire sauce and mix through. Remove from heat and mix in the cooked rice. Set aside to cool.
3. Bring a large pot of water to a gentle boil. Core the entire head of cabbage and add it to the pot for 6-8 minutes. Remove from the pot and allow it to drain and cool. Once cooled enough to handle, gently remove the cabbage leaves and set them aside.
4. In a sauce pan on medium low heat, add in the tomato sauce, tomatoes, Worcestershire sauce, onion powder, garlic powder, sugar, salt & pepper then let simmer for 15 minutes. If the sauce becomes too thick, add a little water to help thin. Set aside.
5. Make the rolls: start with a cabbage leaf (outside of the leaf set down and stem towards you) on a clean surface. Cut away any stem that is still hard and that was not removed when coring the cabbage.
6.Add a 2-3 Tbsps of the cooked rice mixture to the center of the cabbage leaf. Try not to overstuff the rolls. Take the part of the leaf closest to you and cover the filling, moving away from you. Fold in the sides of the cabbage leaf and continue rolling away from you until you have what looks like a little package (egg roll or burrito for reference). Repeat this process making rolls until you have used up all of the filling.
7.In a large baking dish, spread a thin layer of the tomato sauce into the bottom. Place the rolls, seem side down in one single layer on top of the sauce. Cover the rolls with the remaining sauce. Top the rolls with any leftover cabbage leaves and then cover the baking dish with aluminum foil. Bake at 375 for 30 minutes. Turn down to 350 and cook another 30 minutes until the cabbage is completely tender. Allow them to cool slightly before serving.
