Traditional dishes, prepared in a vegetarian or vegan way, in addition to being delicious and healthy, give a special charm to the holiday table. Especially because we can remember the tradition, our grandmothers and the flavors of childhood.
Thanks to soy, this Vegan Cabbage Rolls is rich in protein. But you will not have a feeling of heaviness in the stomach because vegetable proteins in combination with rice and other ingredients are easier to digest, than combinations of animal proteins and rice.
Vegan Cabbage Rolls are typically served hot or warm, often soon after being cooked. They also make a nice leftovers and can be reheated in the oven or microwave. As with the most vegan dishes, it tastes even better the next day.
Health Benefits of Sour Cabbage
Sour cabbage has long been known as an excellent source of vitamin C and we all prepare it for the winter, since it is incredibly tasty and nutritious.
3.5 ounces of sour cabbage contains as much as 20 mg of vitamin C. They are followed by vitamin A, folic acid, magnesium, iron, phosphorus, calcium, potassium, sodium, fiber and protein. It is an excellent source of vitamin B12, so it is especially recommended for vegetarians and vegans.
What is nice about cabbage rolls is that you can’t go wrong with the amount of ingredients, because all the ingredients are delicious, and you can change them to your liking.
You can make a double portion, freeze the rest and enjoy the cabbage rolls whenever you want.
How To Store This Vegan Cabbage Rolls?
They can last in the fridge up to 3 to 4 days. In the freezer, they can last up to a month. Make sure they are completely cooked and cooled overnight in fridge before freezing. To reheat from the freezer, defrost overnight in fridge and heat in microwave or oven.
If you try this Vegan Cabbage Rolls, please let me know. Leave a comment and rate it below. I would love to hear feedback from you.
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- 1 head of sauerkraut/fermented cabbage (medium size)
- 5 medium size onions (chopped)
- 1 head of garlic
- 2-3 medium size carrots (shredded)
- 1 1/2 cups brown rice
- 3-4 tbsp ground sunflower seeds (or soya flakes)
- 1 tbsp ground red pepper
- 1/2 tsp chili pepper flakes
- 2 tsp vegetable seasoning
- sea salt and pepper (to taste)
- 3 bay leaves
- 1 1/2 tbsp all-purpose flour
- 1 cup cold water
- 1 tsp ground red pepper
- Separate the leaves from the cabbage head. From each leaf, use a knife to remove the thickened part of the leaf along the root, to form the rolls more easily.
- For the filling. In a medium size bowl put chopped onions, shredded carrots, rice (pre-washed), 3 cloves of garlic (finely chopped), soya flakes, 1 tbsp ground red pepper, 1/2 tsp chili pepper flakes, vegetable seasoning, sea salt and pepper to taste. Mix until combined.
- Assemble the rolls. Place a cabbage leaf on a plate and put about 1 tbsp of filling in the middle of the leaf. Fold the sides of the cabbage leaf and roll it up.
- At the bottom of the large pot place couple of cabbage leaves to cover up the bottom and place the cabbage rolls. When everything is arranged, put the remaining garlic cloves and bay leaf over it.
- Top with the remaining cabbage leaves. Add water to the top. All the rolls should be under the water.
- To press the rolls, cover them with a plate and place pot lid over.
- Cook the rolls over medium to high heat. Bring to a boil, then reduce heat to low and cook for about 2 hours. To avoid burning, be careful not to run out of water, add if needed.
- When the rolls are cooked, take the plate out of the pot.
- Mix together all purpose flour, cup of water and 1 tsp ground red pepper. Pour the mixture over the rolls and leave on the stove to cook for a couple of minutes. Bring to boil and move from the stove top.
*Nutritional information on Know2How is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
This information is a product of online calculators and should be considered estimates. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. If the accuracy of any nutritional information is important to you, reliance on such information provided on the website is not suggested.
Serving Size:2 rolls
Amount Per Serving: Calories: 98.8Total Fat: 1.6gSodium: 815.5mgCarbohydrates: 19.7gNet Carbohydrates: 15.1gFiber: 4.6gProtein: 3g