Vegan Stuffed Cabbage Rolls
Delicious vegan version of a popular Eastern European dish
Servings: 6
Calories: 207kcal
Equipment
- large cooking pot
- large saucepan
- tongs
Ingredients
- 1 head cabbage
- salted water, enough to cover cabbage head
Filling
- 2/3 cup rice
- 1/2 cup mung beans
- 2 1/3 cups water
- 1/2 onion
- 1 small carrot, grated
Sauce
- 1 medium onion, chopped
- 1 medium carrot, sliced
- 1 medium bell pepper, sliced
- 1 cup tomato sauce
- 1 cup water
- 1 tsp salt
- 1 tsp mixed spices
Instructions
Prepare rice and mung beans
- Cook 2/3 cups rice with 1 1/3 cups water(2 cups prepared)
- Cook 1/2 cups mung beans with 1 cup water (1 1/2 cups prepared)
Cabbage
- In a large pot pour enough water to cover head of cabbage and bring to boil, with some table salt.
- Remove stalk from cabbage and place in boiling water.
- Cook the cabbage for a few minutes. Don’t overcook.
- When cabbage leaves start to cook use tongs to pull them off head and leave them to boil in pot until soft. When soft pull out of pot and place on the side.
- Put all of the leaves on the plate to cool them down.
- Carefully cut the hard part of the leaves with a knife.
Stuffed Cabbage
- Mix the rice, mung beans, onion, carrots and spices, so that the mixture holds well together.
- Put the filling on top of the cabbage leaf and gently wrap.
- Place some pieces of cabbage or cabbage trimmings at the bottom of the pot, to keep the rolls from sticking to the pot.
- Carefully lay down all the cabbage rolls, pouring gravy on each layer.
- Stew cabbage rolls on the stove, a multi cooker or the oven until ready
Sauce
- Put all of the ingredients in a saucepan, cook for about 10 min.
- Pour sauce with vegetables to the pot on the top of stuffed cabbage
Nutrition
Calories: 207kcalCarbohydrates: 44gProtein: 9gFat: 1gSaturated Fat: 0.2gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.1gSodium: 633mgPotassium: 761mgFiber: 9gSugar: 10gVitamin A: 4058IUVitamin C: 88mgCalcium: 115mgIron: 3mg