By popular request, I prepared this recipe for Vegan Cabbage Rolls Stuffed with Rice and Vegetables to satisfy those who prefer not to eat meat. I have to say that I found them really excellent. As for the spices, you can vary the amounts, taste the filling, and modify it according to your preferences. You can also omit some if they’re not to your taste or add others you love.
- 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 (cleaned leaves, a small cabbage)
- 1 pinch coarse salt
- 1/2 cup Carnaroli rice
- 1.7 cups water
- 1 pinch fine salt
- 2/3 cup carrots (2 medium carrots)
- 1/3 cup onions (one small onion)
- 1/4 cup celery
- 2 pinches black pepper (ground)
- 2 pinches paprika
- 2 pinches garlic powder
- pinches dried onion
- 2 pinches fine salt
- to taste olive oil
Steps
As a first step, clean the cabbages, remove the hard part of the stalk, peel it, and wash the leaves.
Put about half the water in a pot, as soon as it boils, add a pinch of salt, the cabbage leaves, and cook for about 5-10 minutes, until they’re 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, as well as the heart of the cabbage.
In a small pot, put 1.7 cups of water, as soon as it boils, salt it and add the rice. Cook for about five minutes, then cover, turn off the heat, and let the rice rest until it has absorbed all the water.
Wash and clean the carrots, onions, and celery. Put them in a mixer and chop them a bit coarsely. Also, add the smaller parts of the cabbage and chop everything.
In a pan, heat a bit of oil, add the vegetables, and cook them.
In a bowl, put the rice, add the vegetables, and mix.
Flavor with spices to your liking, adjust salt, and season with a little oil. Mix well to blend all the ingredients well.
Now take a cabbage leaf and fill it with a nice spoonful of filling.
Roll up the leaf, close it on the sides, and your roll is ready. Continue until you’ve used up all the leaves and filling.
I ended up with 13 rolls, but I made them quite large.
Place the rolls on the oven tray lined with parchment paper, drizzle the surface with a little oil, and bake for about 35 minutes. For the last 10 minutes, turn on the fan to brown the surface. Make sure to check them often to avoid burning.
And your vegan cabbage rolls are ready to be enjoyed!
Tips and Advice
Cabbage Rolls Stuffed with Rice and Vegetables are a valid alternative to meat rolls, but for those who want the non-vegan version, I’ll leave the link to the recipe here:
