Have I ever mentioned how much I LOVE cabbage? I would eat it raw or cooked, in soups or salad (I’m sounding a bit like the unnamed character that Sam-I-am is attempting to feed in Green Eggs and Ham) But, really, it is so delicious and SO good for your hair.
So, when I picked up a head of green cabbage at the store the other day, I had absolutely no idea what I was going to make with it. I just knew that I was going to eat it. Somehow.
Then I thought up this little beauty and, I must say, I am so glad I did. I kind of ruled out the idea of stuffed cabbage in my life because I have only ever seen it made with italian sausage or some other kind of meat.
Well, I’ve learned that there is always a way to tweak a recipe to suit your needs.
So, in the name of stuffed cabbage, here is a little beauty for my veggie loving friends who don’t want to miss out on this deliciousness.
Vegan Stuffed Cabbage
A Fringe Benefits Original
- 1 head of green (or other type) cabbage.
- 1 cup cooked brown rice
- 1 or 2 fresh portobello mushrooms (depending on size)– chopped
- 2 Tbsp. olive oil
- 1 tsp. sea salt
- 2 tsp. black pepper
- 1 1/2 cups ground “Meat”–I use the Boca Ground Crumbles
- 1 medium sized onion–chopped
- 1-28 oz. can of diced tomatoes in sauce.
- About 2 Tbsp. of fresh oregano–finely chopped
- 3 cloves of garlic–minced
- 2 tbsp. olive oil
Preheat the oven to 350 degrees F (175 C).
Cook your brown rice. You only need to cook 1 cup of dry brown rice. Measure out one cup rice, dump it in the pot. Add 1 1/2 cups water to your pot, cover it with a lid and bring to a boil. Once the water reaches a boiling point, reduce the heat to low and allow the rice to simmer for 20-25 minutes, stirring occasionally.
While the rice is cooking…
Boil a large pot of water.
Prep the cabbage. Cut the “core” out of the center.
Once the core is out, the leaves will fall more easily from the head of cabbage.
Wash all of your leaves and put them in the pot of boiling water. Allow them to cook for 15 minutes. Drain and rinse the leaves with cool water. Set the leaves aside until you are ready to use them.
Now for the stuffing.
Once your rice has finished cooking, allow it to cool and then put it in a large bowl. Add the mushrooms, 2 Tbsp. of olive oil, sea salt, black pepper and ground “meat”.
Check out how large my portobello mushroom was:
Mix it all together.
In a large skillet, saute the onion and olive oil until the onion is translucent (a sign it is cooked). Add the can of tomatoes, oregano and garlic.
Allow the sauce to simmer for about 10 minutes.
Prep your pan for the cabbage rolls by spreading a thin layer of sauce on the bottom. Now you can start putting the mixture into the cabbage leaves! I used no less than 1/2 cup of mixture for each of my leaves. You have to judge it based on the leaf size. You want the leaves to be full, but you also want them to be able to roll tightly up.
Dump the desired amount of sauce over the cabbage rolls, cover the pan with foil and place it in the oven for 50-60 minutes.
Here is what they should like like when they are finished:
One of my favorite things about warm weather seasons?
The ability to eat outside
We really enjoyed these! Anthony could not get over how good he thought they were. We both agreed that the meal was just the right kind of filling. It made you feel full, but not stuffed. My favorite.
- Brown Rice
- Fresh garlic
- Soy (in the “meat”)
- Black pepper
- Sea salt
- Extra virgin olive oil