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Written by McDonald, T. | Date 30th of August 2022
I was looking for something different and stumbled across a Polish dish for cabbage rolls. On further investigation, I noticed how I could make it vegan. I remembered using lentils in the stuffing instead of mince beef, but it needed something else. As I tested the stuffing out, I realised I could make it extra special by adding some Goan spice to the mix, which i did and it was good!
Notes
- If you are worried about nutrition, you can add some nooch (nutritional yeast with B12).
- It helps to think about the timing in this recipe. The lentils and rice can be cooked together in the same saucepan at the start of preparation.
- If the cabbage leave has a very big steamy bit, you can shave some of it of with a knife to help with its flexibility. It is best to do this after boiling.
- Don't over fill the parcels or it will be difficult to roll them up.
Ingredients
- Cabbage leaves (3 per person)
For Stuffing
- Red lentils 1/4 cup
- Brown rice, 2 tbsp
- Mushroom 2 medium, finely chopped
- Carrot, finely chopped, 30g
- Parsnip finely chopped, 30g
- Onion, finely chopped, 30g
- Goan spice powder x 1/2 tsp
- Sugar, 1/8 tsp
- Salt, a pinch
- White pepper, 1/8 tsp
For the sauce
- Chopped tomatoes (Either a tin or fresh)
- Chopped onion, 20g
- Olive oil, 1 tbsp
- Cider vinegar, 2 tbsp
- 2 cloves of garlic.
- Salt, pinch
- Black pepper ground, 1/4 tsp
Method
Step 1 - Create the stuffing
- Boil the lentils and brown rice.
- Finely chop the carrot, parsnip, onion, mushroom and mix in a small to medium bowl.
- Start to boil some water for the cabbage leaves but don't put the cabbage leaves in yet.
- Add the Goan spice, white pepper, olive oil, salt and sugar. Git a good mix with a wooden spoon.
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Stuffing for the cabbage
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Step 3 - Make the sauce
- Poor the tomatoes into a bowl.
- Chop the onion and garlic then add them to the bowl.
- Add the oil and cider vinegar to the mix.
- Give it a good stir and set aside.
Step 3 - Stuff, cover and bake
- Boil the cabbage leaves for 30 seconds to a minute just to soften the leaves.
- Spoon some of the stuffing onto each leave and roll it up.
- Place in a suitable dish and cover with the tomato sauce.
- Bake for 20 minutes on the middle shelve at 200C.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyboCv8w16Y3AK9EGBO5LohUAq9UNkvd12SsDAPr0kqEdZXoTX3nqIBKFUr6hnKQP-DAUNckRuTNBjYHsiMgw4sjDSLU3XtrILrg1bxKyc9LztW6bS8emMHp5F3vr_Lh4IW_0jwPdVQwU/w400-h225/DSCF5224.JPG) |
Boil the leaves to soften them
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Wrap the stuffing in the leaves
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Cabbage rolls
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![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivFE3UL0kdu_jxvht7hFPYWVC03QU01hNMoSaaD1J7V8kQNPmI9-V0kwVokua9R6mgYf1LWweH6bLDthkLK3Sq8rLeQ_ITvnpGjVNq-YzYxSMnqDtDCoJ9mVHTi0yrXXa7OhnfLUaeBXE/w400-h225/DSCF5234.JPG) |
Cabbage rolls in tomato sauce
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Results
Fantastic! This was much better than I thought it would be and i immediately knew I was going to make this again. Yeas there is a bit of work with the chopping and using different pans, but oh boy is it worth it! You really have to try this.
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