These delicious stuffed cabbage rolls are perfect when you’re in the mood for a light meal packed with hearty, savory flavors. Cabbage is both comforting and full of goodness, and provides a versatile base on which to create a mouth-watering meaty dish paired with a tangy dip.
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Vegan Cabbage Rolls
Ingredients:
8 Cabbage leaves
½ Tsp Salt
Filling
1 Tbsp Cooking Oil
¼ Cup (½ small) Onion, Diced
2 Tbsp (2 cloves) Garlic, Minced
2 Cups (280g) Lentils, Cooked
1 Cup (170g) Brown Rice, Cooked
½ Tsp Salt
¼ Tsp Black Pepper Powder
2 Tbsp (12g) Parsley
1 Tbsp (a handful)
Basil
Sauce
1 Tbsp Cooking Oil
¼ Cup (½ small) Onion, Diced
3 clvoes Garlic, Minced
2 Cups (150g) Cabbage Leaves
1 Tbsp Tomato Paste
1½ Cups (350ml) Tomato Sauce
1½ Cups (350ml) Vegetable Stock
Salt to taste
½ Tsp Black Pepper Powder
Preparation:
1. Fill a large deep pan with enough water to cover the cabbage leaves and bring it to a boil. Place the cabbage core-end up into the boiling water and cook for around 5 minutes or until the leaves have softened. Remove from the water and place aside.
2. In a large non-stick saucepan heat oil over medium heat until hot. Add the onions, garlic, and cook for about 2-3 minutes, stirring until fragrant. Add all remaining vegan filling ingredients and mix well. Season to taste.
3. Place a cabbage leaf on your work surface with the concave side up to create a cup shape. Place two large tablespoons of the filling into the centre of the leaf and mold the filling into an oblong shape. Fold the stem up over the filling, and then fold each of the sides toward the middle over the top of the stem. Roll the filling up the rest of the leaf. Repeat with the remaining filling and leaves.
4. For the sauce, heat a large non-stick pan and add the onions. Cook until the onion softens, around 5-7 minutes. Stir in the garlic and cook for another minute. Add all remaining sauce ingredients. Bring to a boil.
5. Add the cabbage rolls into the pan. Turn down to a low heat, cover, and cook for 30 minutes until the cabbage is tender.
6. Serve warm and spoon some of the remaining sauce over the cabbage rolls
Steamed Beef Cabbage Rolls
Ingredients:
8 Cabbage leaves
½ Tsp Salt
Filling
14 Oz 400g Lean mince meat
1 Large Egg
1 Tbsp Soy Sauce
2 Tbsp Green Onion
Dipping Sauce
1 Tbsp Light Soy Sauce
1 Tbsp Sesame Oil
1 Tsp Cilantro (a handful)
½ Tbsp Garlic, Minced
Preparation:
1. Fill a large deep pan with enough water to cover the cabbage leaves and bring it to a boil. Place the cabbage core-end up into the boiling water and cook for around 5 minutes or until the leaves have softened. Remove from the water and place aside.
2. In a medium bowl, mix together all the beef filling ingredients.
3. Place a cabbage leaf on your work surface with the concave side up to create a cup shape. Place two large tablespoons of the filling into the centre of the leaf and mold the filling into an oblong shape. Fold the stem up over the filling, and then fold each of the sides toward the middle over the top of the stem. Roll the filling up the rest of the leaf. Repeat with the remaining filling and leaves.
4. Place beef cabbage rolls onto steamer rack and place into a pot 1 /3 full with boiling water. Place lid on pot and steam for 13 minutes over high heat or until meat is cooked through.
5. For the dipping sauce, mix the soy sauce, sesame oil, coriander, and minced garlic in a small bowl.
6. Serve the rolls warm with dipping sauce. Enjoy
