Those who are following my blog will already know that my mate (Robin’s) mother (Val) has an allotment where she grows loads of wonderful organic vegetables. As a result Robin often comes round bearing delicious gifts! Last time she gave us some lovely potatoes which I used to make Patatas A Lo Pobre.
These vegan rolls are made with Val’s organic cabbage leaves, steamed until tender then wrapped around a savoury stuffing and baked in a tomato sauce. They’re great for dinner parties. The lentils and grain stuffing give them a meaty heartiness, making it a popular dish with omni friends and family. Also, it can be prepared in advance so all you need to do is pop it in a pre-heated oven for 30 minutes!
The rolls look impressive but aren’t as fiddly as you may think. You start by washing the cabbage and removing any unwanted outer leaves. Then cut out the core and boil the cabbage (for a couple of minutes) until you can carefully peel away each layer, ideally intact! Once it’s been boiled for a couple of minutes the cabbage wraps itself easily around the stuffing.
Enjoy!
Val's Vegan Cabbage Rolls
Ingredients
- 1 large white cabbage
- Stuffing
- 120 g uncooked quinoa and 340ml water
- 1 tsp oregano
- 1/ 4 Freshly ground black Pepper
- 50 g crumbled walnuts
- 1 can lentils rinsed and drained
- Sauce
- 1 can tinned tomatoes
- 1 tbsp chives
- 1 tbsp balsamic vinegar balso
- 1/2 tsp paprika
- 1 tbsp fresh basil chopped
- 1 tbsp Tamari
- Generous amount of ground black pepper
Instructions
- Cook the quinoa, as per manufacturers instructions (I use 340ml water, less than the recommended amount, as I like mine a little al dente)
- Heat all the sauce ingredients in a saucepan, reduce the heat to low, and leave to simmer as you prepare the cabbage
- Fill a large pan with enough water to cover the cabbage and bring it to a boil
- Wash the cabbage and remove outer leaves. Cut out the core. Carefully pop the cabbage in the pan and boil for 2-3 minutes. Then turn off the heat and carefully peel away the leaves, rinse them and leave to cool in a colander
- Hopefully you’ll have circa 10 good whole cabbage leaves, you can also double up two smaller leaves to wrap the stuffing
- In a bowl, mix the stuffing ingredients, adding pepper to taste (and salt, if desired)
- Dry each cabbage leaf gently and trim the thick rib near the stem end of each leaf, I do this by slicing it in half
- Put a cabbage leaf flat on your chopping board and scoop in circa 3 tbsp stuffing, near the stem end then tuck in the sides and roll up (from the stuffing/stem end to the top of the leaf)
- Place your rolls in a earthenware bowl/casserole dish as you go
- Cover the rolls in sauce (put the lid on the dish, or cover with foil) and bake for 30-40 minutes
- Dish them out onto individual plates and serve immediately.
- Enjoy!
So easy and look so good , taste good too.
Ah, thank you… I’m glad you liked them!