The vegan stuffed cabbage rolls are spicy and delicious. Filled with steamy rice, diced tomatoes, and fresh herbs, they are a real comfort food! Be sure to make extra for leftovers!
Prep Time45 minutesmins
Cook Time1 hourhr
Total Time1 hourhr45 minutesmins
Course: Lunch or Dinner
Cuisine: Egyptian
Servings: 6
Calories: 334kcal
Author: Kenden Alfond
Ingredients
1largegreen cabbage
2onionsdiced
3clovesgarlicminced
2mediumtomatoesdiced
3tablespoonstomato paste
2teaspoonsground cumin
1teaspoondried mint
2cupsshort-grain rice360 grams
Salt and pepper to taste
½bunchfresh parsleychopped
½bunchfresh dillchopped
2½cupsvegetable broth(600 ml)
Instructions
Fill a large pot with water and a generous pinch of salt. Place over medium-high heat.
Using a sharp knife, cut out the core of the cabbage. Place the whole, cored cabbage into the water and boil for 2-3 minutes.
Using tongs or forks, start removing the cabbage leaves from the pot, one by one, and transfer to a colander. Repeat the process until you have removed all of the cabbage leaves.
Wash the leaves under cold water and allow to drain thoroughly. Reserve a few cabbage leaves separately.
In the meantime, add the onion, garlic, and tomatoes to a large skillet and place over medium heat. Season with a pinch of salt and pepper and add a splash of water so they don't stick. Cook, stirring occasionally, until the vegetables become soft and translucent, around 5-6 minutes.
Add the tomato paste, cumin, and dried mint and stir well to combine the vegetables. Add in the rice and season with a generous pinch of salt and pepper. Continue cooking, stirring constantly, to prevent the rice from sticking. When the rice starts to toast, remove from heat and stir in the fresh parsley and dill.
Lay the reserved cabbage leaves to cover the bottom of your large pot to stop the cabbage rolls sticking.
Lay the reserved cabbage leaves on your work surface. Using a sharp knife, slice off the thick stem from the back of the cabbage leaf. Flip the leaf and spoon a tablespoon of the rice mixture on the side closest to you. Roll like a cigar. Alternatively, you can fold the leaves like a burrito. Repeat the process until you've filled all of the cabbage leaves.
Arrange the cabbage rolls side by side in the prepared pot. If you have any leftover filling, scatter around the cabbage rolls.
Place a large plate over the cabbage rolls, gently pressing them down. The plate will prevent the rolls from moving around and becoming undone. Slowly pour the vegetable stock over the plate to cover the cabbage rolls.
Place the pot over medium-high heat and bring the broth to a boil. Once it starts boiling, carefully remove the plate and cover with a lid. Reduce the heat to medium-low and allow to simmer for 30-40 minutes.
Allow to cool for 10-15 minutes before serving.
Notes
Protein - add tempeh, lentils, or chopped walnuts to the rice filling.
Spice - add smoked or hot paprika for a warmer tasting cabbage roll.
Grain - replace the rice with bulgar, millet, quinoa, or barley