Have you ever tried stuffed cabbage rolls? When I was little, my mom frequently made stuffed cabbage. It takes some time and energy. You may ask: What is this? Traditional stuffed cabbage, or golubtsi (Gah-loob-tsee) in Russian or Ukrainian culture, is usually these made by stuffing cabbage leaves with rice and meat, then cooking in tomato sauce. In my vegan version the rice is mixed with soy meat or lentils instead.
If you busy like me, I am sure you want to make dishes that are easy and don’t take too much time. These vegan lazy cabbage rolls are much easier to make than regular stuffed cabbage (thus the term “lazy”) and they have a similar taste. Some also call them deconstructed, or unstuffed cabbage rolls So, are you ready to make some?
Lazy Cabbage Rolls
Equipment
- pan
- Silicone baking mat
Ingredients
Cabbage rolls
- 215 g brown rice, cooked
- 115 g green lentils, cooked
- 1/2 onion, cubed
- 1 small carrot, shredded
- 100 g cabbage, shredded
- 2 tbsp flax seed meal
- 1 tsp himalayan salt
- 1 tsp onion powder
- 1 tsp sweet paprika
- 1/2 tsp black pepper, ground
Tomato Sauce
- 3 tbsp onion, cubed
- 3 tbsp bell pepper, sliced
- 1 cup tomato sauce
- 1/2 cup water
- 1/2 tsp salt
- 1/2 tsp black pepper, ground
Instructions
- Warm the pan to a medium heat and place carrots, onion, and cabbage into the pan
- Place should I get carrots onion and cabbage into the pan.
- Cook for about 10 minutes on a medium heat
- Transfer mixture to the bowl
- Add rice, lentils, flax seed meal, and spices
- Mix everything well (The mixture should be sticky)
- Form oval-shaped patties with your hands
- Bake it at 350F/180C for 20 min
Sauce
- Place all the ingredients into pan
- Coon over a medium heat for 10 minutes
- Pour sauce over cabbage rolls