Here's how you stuff Cabbage Rolls! - Cooking With Nadine

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Friday, May 10, 2019

Here's how you stuff Cabbage Rolls!


Here's how you stuff Cabbage Rolls! You can use lentils, onions & garlic as a filling, or any other legumes or grains you enjoy... like quinoa! Top with a marinara sauce & season to taste! <3 #MyVeganJournal www.myveganjournal.com
Here's how you stuff Cabbage Rolls! You can use lentils, onions & garlic as a filling, or any other legumes or grains you enjoy... like quinoa! Top with a marinara sauce & season to taste! <3 #MyVeganJournal www.myveganjournal.com

Ingredients

  • SAUCE
  • 1 medium onion chopped
  • pinch baking soda
  • 4 cloves garlic minced
  • 1 28-ounce can diced fire-roasted tomatoes*
  • 1 16- ounce can diced fire-roasted tomatoes* pureed in blender
  • 1 tablespoon tomato paste
  • 1 teaspoon salt* or to taste
  • generous grating black pepper
  • 1/4 cup raisins
  • CABBAGE AND FILLING
  • 1 large cabbage
  • 3 cups cooked lentils from 1 1/4 cup dry
  • 1 cup cooked grain bulgur wheat, kasha, brown rice, quinoa, etc.
  • 1 medium onion minced
  • 2 cloves garlic minced
  • 2 tablespoons minced fresh parsley
  • 2 teaspoons lemon juice
  • 1 teaspoon paprika smoked or regular
  • 1/2 teaspoon freshly ground black pepper or to taste
  • 1/2 teaspoon salt* or to taste
  • 1/4 teaspoon allspice

Instructions

  1. Sauce: Heat a large non-stick pan and add the onions and a pinch of baking soda. Cook until the onion softens, about 3-5 minutes. Stir in the garlic and cook for another minute. Add all remaining sauce ingredients except the raisins, reduce heat to low, and cover. Cook for at least 30 minutes as you prepare the cabbage leaves and filling.
  2. Fill a large deep pan with enough water to cover a cabbage and bring it to a boil. Remove all torn or ragged outer leaves from the cabbage. Use a paring knife to cut at an angle around the core and remove as much of it as you can. Put the cabbage core-end up into the boiling water and cook until the leaves soften and begin to come free of the cabbage; you may use a fork or tongs to loosen leaves if they become stuck, but be careful not to tear them. Remove each leaf and repeat until you have 10-12 whole cabbage leaves. (I’ve also read that you can freeze the cabbage overnight and let it thaw the next day; the leaves will be softened the same as after boiling. I haven’t tried this, though.)
  3. Place the leaves and the remaining cabbage head in a strainer and rinse under cold water. Finely shred the cabbage remaining on the head and add it to the sauce along with the raisins. Keep the sauce covered and continue to cook on very low.

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