Veganizing My Mom’s Stuffed Cabbage Rolls!

9 Oct

Here they are, my mom’s stuffed cabbage rolls, along with a few extra “neatballs” made from the cabbage stuffing, veganized!

I remember loving these cabbage rolls when I was growing up.  Of course, they were not vegan but I would top them with a big dab of sour cream and again, my nonvegan, dairy eating childhood is exposed!  My niece, Angie, had been asking my mom to teach her how to make her stuffed cabbage rolls for a long time now. We both went to my mom’s to learn how to recreate her recipe, except of course, I planned to make a vegan version.  Thanks, mom, for sharing this simple yet delicious recipe!

Ingredients:

1 medium to large cabbage

1 package Boca crumbles or other meat substitute

1 cup uncooked brown rice

1 tablespoon parsley. or more to taste

1 tablespoon basil, or to taste

1-14 oz can stewed tomatoes, blended

2 cans Amy’s tomato soup

1 tablespoon brown sugar

Preheat oven to 350.

Steam or boil the whole cabbage in a large pot.  When the leaves get a little soft, remove the cabbage from the pot and place in colander.  Cut out the hard core with a sharp knife.  Place the whole cabbage back into the simmering pot.  The leaves will soften more and start separating from the head.  Depending on how many leaves you will be stuffing, you may need to remove the now smaller head again to cut out more of the core. You want the leaves just soft enough to be pliable and roll up but not more as they will continue to cook in the oven.

Meanwhile, cook the rice according to directions.  When cooked, add parsley, basil and Boca crumbles.  Heat all the way through.

Prepare the sauce.  Blend the stewed tomatoes with a hand or immersion blender in a medium sauce pan.  Add the two cans of tomato soup, and the brown sugar and heat over medium heat.  When warmed, mix in a 2-3 tablespoons of the sauce with the rice mixture to keep the filling moist.

Put a light layer of the tomato sauce on the bottom of a 9 x 13 glass or ceramic baking dish.  Place several spoonfuls of rice mixture in center of cabbage leaf. Roll thickest end over stuffing, tuck up one side and continue rolling.  Tuck in other side.  It’s like wrapping a little package and no toothpicks are required.

Place side by side in baking dish. Make “neatballs” out of extra filling if you like.   Top with more tomato sauce.  You can also cut up some carrots into 2 inch pieces and place around the cabbages in the sauce.

Cover with foil and bake for about 1 1/2 hours or until cabbage is really tender.

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