Thursday, February 3, 2011
Vegan Cabbage Rolls
I have memories of my Mum's Stuffed Cabbage (aka Galumpkies, or Polish Cabbage Rolls - made with ground beef) from when I was a kid. It was one of my favorite dishes! I used to put ketchup on them and it drove her crazy (smile). I have been meat-free for 15 years and have missed that dish from my Mum's recipe box. Now I can have them again, vegan/vegetarian style. I can smell them cooking already!
This is a small recipe, but you can increase it as needed if you are serving more people. Although it is nice to have a smaller recipe for those who are single. Enjoy!
2 large cabbage leaves
1/2 cup cooked rice
1/2 cup cooked lentils
1 tbsp olive oil
1 small onion, diced
3/4 cup canned tomatoes, chopped, with a bit of their liquid
1/2 cup vegetable stock or water
1 tbsp capers, drained
Handful of golden raisins (optional)
Salt and pepper to taste
1. Heat the oven to 350F. Heat a pot of water until just boiling. Slip a cabbage leaf into the water and cook until it has softened slightly, about 2 minutes. Repeat with the second leaf. Set aside.
2. In a small skillet, heat the olive oil until shimmering. Add the onion and cook until translucent, about 5 minutes. Add the tomatoes and their liquid, the stock and capers and cook for another five minutes or so.
3. Lay a cabbage leaf out on your work space. Mix lentils and rice together, adding a bit of salt and pepper to taste. Spoon half of the mixture onto the thick bottom of the cabbage leaf. Roll the leaf over once, then fold the two sides in, and finish rolling. Don't make it too tight or the cabbage might split.
Repeat with the second leaf.
You can put them in a small casserole dish, rolled side down and then pour the sauce over them, covering the cabbage so it doesn't dry out. Place in the oven and bake until the cabbage is cooked and the rolls are heated through, about 30 minutes.
Click here for more Weekday Vegetarian Recipes by Kelly Rossiter.
Posted at 7:24 PM