Vegan Cabbage Rolls
These Vegan Cabbage Rolls are a hearty and satisfying dish, featuring a savory filling of vegan ground beef, rice, and spices, all wrapped in tender cabbage leaves and baked in a rich tomato sauce. Perfect for a comforting meal!
Equipment
- 1 9x13 casserole dish
Ingredients
sauce
- ½ tsp onion powder
- 1 can diced tomatoes
- ½ tsp granulated garlic
- ⅓ cup water
- 1 can tomato sauce
- 1½ tbsp red wine vinegar
- ¼ cup brown sugar, packed
cabbage rolls
- 1 large green cabbage
- 2 packages impossible burger ground beef
- pinch of black pepper
- 1½ cups rice, cooked and cooled
- ¼ tsp ground fennel
- 1 tsp salt
- 1 medium- large yellow onion, diced
- 3 cloves garlic, chopped
- 1 tbsp grapeseed or olive oil
Instructions
- In a large bowl, mix all sauce ingredients and set aside.
- Sauté diced onions in oil over medium heat with salt and pepper for 5-7 minutes until golden.
- Add garlic and cook for 1 minute.
- Let cool, then combine with vegan ground beef, rice, fennel, salt, and pepper in a bowl.
- Cut a cone shape around the stem of the cabbage.
- Boil a large pot of water and cook the cabbage for about 3 minutes.
- Remove leaves two at a time, continuing until you have 16-18 leaves.
- Preheat oven to 325°F (160°C).
- Spread 1 cup of sauce in a casserole dish.
- Place a cabbage leaf on a board, trim the rib, and fill with ¼ cup of the mixture.
- Roll burrito-style and place seam-side down in the dish.
- Cover with remaining sauce, seal with foil, and bake for 2 hours and 45 minutes.
- Let sit for 10 minutes before serving.
Notes
- Feel free to customize the spice levels in the filling by adding more or less of your favorite spices, such as smoked paprika or chili powder, to suit your taste preferences.
- These cabbage rolls can be prepared in advance and stored in the refrigerator for up to 24 hours before baking.