Recipe for Vegan Stuffed Cabbage Rolls with Mushroom Sauce

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x portion

NaN g

511 kcal

x g

1 kcal

511.4

Calories

9.9g

Prot.

30.2g

Fat

51.6g

Carbs

Ingredients (servings):

Converted ingredients are going to appear on the shopping list

Mushrooms common2.5× portion (250 g)
Soya cream for cooking 15%1× package (250 ml)
Water1× cup (250 ml)
Cabbage Savoy4× leaf (200 g)
Onion15× slice (150 g)
White rice polished0.5× cup (90 g)
Olive oil2× tablespoon (20 g)
Vinegar0.5× tablespoon (5 g)
Salt1× teaspoon (3 g)
Marjoram, dried1× teaspoon (3 g)
Pepper, black1× pinch (1 g)

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How to make Vegan Stuffed Cabbage Rolls with Mushroom Sauce

1. Cook the rice according to the instructions on the package. Once cooked, let it cool.
2. Finely chop the onion and slice the mushrooms.
3. Heat the olive oil in a pan, then sauté the onion and mushrooms.
4. Set aside 1/3 of the sautéed mushrooms with the onion (you will need this for the sauce).
5. In a large bowl, mix the cooled rice with the remaining 2/3 of the mushrooms and onion. Season with salt, pepper, and marjoram.
6. Prepare the cabbage. You need whole leaves, so do not chop the cabbage. Remove the large outer leaves and set them aside for lining the dish. Then, peel the smaller (more delicate) leaves to use for rolling the cabbage rolls. Boil water with the addition of vinegar in a pot. Add the leaves and cook for about 2-3 minutes, then remove them (the leaves should be soft enough to roll but not overcooked).
7. For each leaf, remove the thick vein (be careful not to tear the leaf).
8. Place the filling on the leaf, then fold the edge with the filling, followed by the sides, and finally roll it up tightly.
9. Place the first outer cabbage leaves on the bottom of a baking dish (preferably a lidded one). Place the cabbage rolls tightly on top. Pour water over them and cover (with a lid or foil if there’s no lid).
10. Bake the cabbage rolls for 1 hour at 180°C.
11. In the meantime, prepare the sauce. Heat the reserved mushrooms and onion in a pan or small pot. Once warmed, pour in the cream and bring to a boil. Season with salt and pepper, and cook for about 5 minutes until the sauce thickens slightly.
12. Serve the cabbage rolls drizzled with the sauce

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Recipe for Vegan Stuffed Cabbage Rolls with Mushroom Sauce

How to make Vegan Stuffed Cabbage Rolls with Mushroom Sauce

1. Cook the rice according to the instructions on the package. Once cooked, let it cool.

2. Finely chop the onion and slice the mushrooms.

3. Heat the olive oil in a pan, then sauté the onion and mushrooms.

4. Set aside 1/3 of the sautéed mushrooms with the onion (you will need this for the sauce).

5. In a large bowl, mix the cooled rice with the remaining 2/3 of the mushrooms and onion. Season with salt, pepper, and marjoram.

7. For each leaf, remove the thick vein (be careful not to tear the leaf).

8. Place the filling on the leaf, then fold the edge with the filling, followed by the sides, and finally roll it up tightly.

9. Place the first outer cabbage leaves on the bottom of a baking dish (preferably a lidded one). Place the cabbage rolls tightly on top. Pour water over them and cover (with a lid or foil if there’s no lid).

10. Bake the cabbage rolls for 1 hour at 180°C.

11. In the meantime, prepare the sauce. Heat the reserved mushrooms and onion in a pan or small pot. Once warmed, pour in the cream and bring to a boil. Season with salt and pepper, and cook for about 5 minutes until the sauce thickens slightly.

12. Serve the cabbage rolls drizzled with the sauce