andystarr (andystarr) wrote in vegancooking,

Cabbage Rolls

Last night, I made cabbage rolls based off of a recipe from Vegan Lunchbox. However, I made some changes and they were pretty darn good.

I had a lot of leftover filling and not enough leaves, so I just shredded the remaining cabbage and mixed it all together which did not look appealing at all. Maybe I'll mix that with some potatoes in the future and make some sort of bubble and squeak thing.

Makes about 14 rolls and some change

1/4 cup chopped walnuts
1 1/2 cups cooked brown rice
1 1/2 cups cooked lentils
1/2 cup bread crumbs
Parsley flakes
1/4 cup nutritional yeast
2 tbsp soy sauce
2 teaspoons brown mustard
1 shallot, diced and sauted
2 cloves of garlic, minced and sauted
18 to 20 large cabbage leaves (set aside the remaining cabbage to shred or to use smaller leaves to repair any rips in the larger ones)
3 cups of tomato soup
4 tbsp lemon juice
salt and pepper to taste

Preheat oven to 350F.

1. Mix the first 13 ingredients together in a mixing bowl.
2. Bring a large saucepan of salted water to a boil. Add the cabbage leaves and cook for 2-3 minutes. Drain the leaves, rinse with cold water to stop the cooking process.
3. Place a cabbage leaf in a casserole dish. Fill with about 2-3 heaping spoonfuls of the lentil-rice mixture. Roll up leaf like a burrito (folding the sides in) with the seam side down. Repeat with the rest of the leaves. If you run out of leaves, then shred the remaining cabbage and put 1/2 on the bottom of a casserole dish and place the remaining lentil-rice mixture on top and cover with more shredded cabbage.
4. Mix the tomato soup with the lemon juice and pour over your rolls (and/or shredded cabbage casserole). Sprinkle salt and pepper to taste. Bake at 350F for 40-50 minutes (less time for the shredded cabbage casserole more like 20 minutes).
Tags: ethnic food-hungarian, vegetables-cabbage
  • Post a new comment


    Anonymous comments are disabled in this journal

    default userpic

    Your IP address will be recorded