By popular request, I prepared this recipe for Vegan Cabbage Rolls Stuffed with Potatoes and Vegetables to satisfy those who prefer not to eat meat. I have to say, I found them really excellent. You can adjust the spice quantities to your liking, taste the filling, and modify it according to your preferences. You can also omit some if you don’t like them or add others that you love.
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Here are links to other delicious roll recipes:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 1 Hour
- Portions: 13 Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1.1 lbs savoy cabbage (clean leaves, a small cabbage)
- 1 pinch coarse salt
- 3.5 oz carrots (cleaned)
- 1.75 oz onions
- 0.88 oz celery (cleaned)
- 1.1 lbs potatoes (to peel)
- 2 pinches black pepper (ground)
- 2 pinches paprika
- 2 pinches garlic powder
- 2 pinches dried onion
- 2 pinches nutmeg
- 2 pinches fine salt
- to taste olive oil
Steps
First, clean the cabbages, remove the hard part of the stalk, peel off the leaves, and wash them.
Fill a pot halfway with water, and as soon as it boils, add a pinch of salt, the cabbage leaves, and cook for about 5/10 minutes until they are soft but not too much.
Drain them in a colander to remove excess water. If you want, you can place them on the edges of the colander. Set aside the smaller leaves and the core of the cabbage.
Fill a pot halfway with water, and when it boils, add the coarse salt and the previously washed and halved potatoes. Cook them for about 15 minutes, until they become soft. Now drain them, remove the skin, and place them in a bowl. Mash them with a fork until they become a coarse puree.
Season it with nutmeg and mix everything well.
Wash and clean the carrots, onions, and celery. Put them in a mixer and chop them coarsely. Add the smaller parts of the cabbage and chop everything together.
Heat some oil in a pan, add the vegetables, and cook them.
Add the vegetables to the bowl with the mashed potatoes and season with the spices of your choice. Adjust the salt and season with a little oil. Mix well to blend all the ingredients together.
Take a cabbage leaf and fill it with a generous spoonful of filling.
Roll the leaf, close it on the sides, and your roll is ready. Continue this way until you run out of leaves and filling.
I made 13 rolls, but I made them quite large.
Place the rolls on a baking sheet lined with parchment paper, season with a little oil, and bake for about 35 minutes. For the last 10 minutes, use the convection setting to brown the surface. Be sure to keep an eye on them to prevent burning.
Now you can enjoy your vegan cabbage rolls!
Suggestions and Tips
Vegan Cabbage Rolls Stuffed with Potatoes and Vegetables are a great alternative to meat rolls, but for those who want the non-vegan version, here’s the link to the recipe:
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