Vegan Cabbage Rolls (WFPB, GF, Oil Free)

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(Hey! Just wanted to let you know, none of my links below are affiliated. Just wanted to help you find resources for some of the less common ingredients!)

Hey babes,

Growing up casseroles were always in vogue, but absolutely none were plant-based. So, I thought I would rework an old one, with wayyyy more vegetables and plant-based protein. It has a lot of steps but most of them can be done at the same time. Let me know in the comments if you have any questions, and please let me know what you think!

Vegan Cabbage Rolls (WFPB, GF, Oil Free)
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Vegan Cabbage Rolls (WFPB, GF, Oil Free)

Recipe by Monica
Servings

6

servings
Prep time

30

minutes
Cooking time

1

hour 

15

minutes

Ingredients

  • 1 head red cabbage

  • Sauce

  • 28 oz crushed tomatoes

  • 6 oz canned tomato paste

  • 1 cup water

  • 1/4 small red onion, minced

  • 2-3 garlic cloves, minced

  • 1 tsp Italian seasoning

  • 1 Tbs crushed red pepper

  • 2 Tbs vegan Worcestershire sauce

  • 1 Tbs apple cider vinegar

  • Salt and pepper to taste

  • Filling

  • 12 oz Impossible Beef (can sub with Beyond Beef, TVP, tofu, or chickpeas)

  • 12 oz cauliflower rice

  • 2 large white mushrooms, minced

  • 1 large carrot, minced

  • 1/2 small red onion, minced

  • 2 garlic cloves, minced

  • 1/2 tsp cayenne pepper

  • 1/2 cup sauce mixture

  • Salt and pepper to taste

Directions

  • Preheat oven to 350*F.
  • While mincing the vegetables, set up three pans: a cold 10″ skillet, a cold medium saucepan and large saucepan full of water, set to boil.
  • Remove core from cabbage. Place in boiling water for 5 minutes. Drain and cool in colander.
  • In medium saucepan over medium heat, sauté onions for sauce for 2-3 minutes.
  • Add garlic and stir for one minute.
  • Add other sauce ingredients and heat to simmer. Let simmer for 10-12 minutes.
  • Heat cauliflower rice in microwave according to package instructions.
  • In skillet over medium heat, add onions, carrots, and mushrooms, sauté for 4-5 minutes.
  • Add garlic and Impossible Beef, break up and stir well as it cooks through.
  • Add seasoning and 1/2 cup of sauce, or more if needed to well coat.
  • While filling cools, prepare a 9×13 pan.
  • Carefully peel cabbage leaves off to create your wraps.
  • Pour 1/2 cup sauce in bottom of pan and spread evenly.
  • One at a time, scoop equal portions of filling into center of the leaves, tuck in the sides of the leaves and roll them up (like little burritos). Place seam down in the pan in two rows.
  • Once pan is full, top rolls with remaining filling and sauce.
  • Cover in foil and bake for 60-75 minutes.
  • Let rest for 15 minutes.
  • Enjoy!

Notes

  • The cabbage leaves roll more smoothly if you lie them flat and slice off the top of the core that runs through the bottom of the leaf.

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