Recently I was asked to post a recipe for vegetarian cabbage rolls. I am happy to share with you my version of this wonderful dish. And although you have to tinker a little to cook them, the result will justify itself!
This recipe includes elements of the Vedic version of cabbage rolls with nuts and paneer. But I also add rice, carrots, and cabbage to the filling. If you do not want to cook seitan, you can replace it with minced soy or eliminate it altogether.
Vegetarian cabbage rolls
Compound:
- 1 medium cabbage
- 1/2 cup rice
- 2 carrots
- 200 gr. Adyghe cheese(not necessary if using seitan or minced meat)
- seitan or 80g dry soy mince (optional)
- 1/3 cup nuts (walnuts or other)
- a piece fresh ginger(if there's)
- bunch of greenery
- 30 gr. butter
- spices: ground black pepper, paprika, 2-3 bay leaves
- a few pieces of raisins
- vegetable oil(or melted - ghee)
- : tomato paste, salt, sugar, spices
Preparation of vegetarian cabbage rolls:
- Cabbage is best used with thin leaves. Damaged upper leaves must be removed and cut out the stalk.
- Dip the cabbage in salted boiling water and cook for several minutes (if the old one - about 10 minutes).
- Stick a knife or fork into the place of the cut out stalk, lift the cabbage and remove the finished leaves (preferably over a plate). They should be elastic (do not break when bent), but not overcooked. Cabbage can be cooked in other ways, as described in, including in the microwave.
- Cut off the thick veins from the leaves (do not throw away the trimmings).
- Boil rice, do not forget to salt.
- Cook or soy mince (as in the recipe). Cut boiled seitan into small cubes. It should be about the same volume as cheese. The remaining seitan can be .
- Grate carrots and ginger on a coarse grater.
- Adyghe cheese cut into cubes.
- Ceiling nuts.
- Finely chop the cabbage trimmings and torn leaves.
- Heat some vegetable oil (or ghee) in a frying pan, add nuts, ginger, and after a few seconds, carrots.
- Simmer for a couple of minutes and add cheese and seitan.
Preparing stuffing for cabbage rolls
- After another 2-3 minutes, add chopped cabbage, sprinkle with paprika (1 tsp), asafoetida (1/2 tsp), black pepper (1/2 tsp), salt a little and mix.
Vegetarian stuffing for cabbage rolls is almost ready
- Add rice and finely chopped herbs, turn off the heat.
- cook tomato sauce double the amount and add another 1/2 cup of boiling water and a few raisins to it.
- In the middle of the cabbage leaf put about 2 tbsp. spoons of stuffing.
- Roll up into an envelope. I usually first roll from the side, then from the top, again from the side and from the bottom (the part of the leaf that is at the base of the head), but it can be done differently.
Formed vegetarian cabbage rolls
- Chop the butter and brush the bottom of a large saucepan with it.
- Pour a little tomato sauce on top, lay the cabbage rolls seam-side down, bay leaves and add the remaining sauce.
- Bring to a boil, make a small fire and cover with a lid.
- Simmer for 40-60 minutes (depending on the quality of the cabbage and the size of the cabbage rolls).
From this amount of products, about 15 large cabbage rolls are obtained. Try also another version of this dish -.
P.S. If you liked the recipe, don't miss out on some delicious new dishes.
Bon Appetit!
Hello dear readers vegetarian recipes! Today we are preparing vegetarian cabbage rolls with rice and mushrooms. This Lenten dish suitable for vegans.
Ingredients for 6 cabbage rolls:
- Cabbage leaves - 6 pieces. Below I will share my tricks for processing cabbage leaves.
- Boiled rice - 12 tablespoons.
- Fried mushrooms - 6 tablespoons. You can put more mushrooms to make it tastier.
- Tomato paste - 2 tablespoons.
- Hot water - 0.5 cups.
- You will also need 6 toothpicks and a frying pan.
How to cook vegetarian cabbage rolls - recipe
Let's start with cabbage. There are subtleties here. Cabbage for stuffed cabbage is better to take young, with soft, elastic leaves. They are easily separated from the head and do not tear. Young leaves can be used immediately without pre-treatment.
If you come across an old cabbage with hard leaves, then you will have to work with them to soften them. Otherwise, the leaves will simply break when wrapping cabbage rolls. What can be done with tough cabbage leaves?
Options 2:
1) Blanch them. Heat water in a saucepan to a boil and lower cabbage leaves into boiling water. Not for long, about 1 minute. Then we take out the leaves and pour over cold water- now they are elastic enough and will not break. If the cabbage is very hard, and the leaves break already when trying to separate them from the head, then you will have to lower the entire head into boiling water.
2) Freeze. You can freeze the whole head or individual leaves. I usually use this method in winter. I put cabbage on an unheated balcony, there it is good
freezes through. Then I bring the cabbage into the room and wait for the top layer of leaves to defrost. It is impossible to keep cabbage indoors for a long time, so as not to defrost the deeper layers of the leaves, otherwise the cabbage will have to be thrown away - it will not be stored for a long time after defrosting.
I separate the number of leaves I need from the head and use them to make cabbage rolls. And I send the rest of the head back to the balcony.
Now I have young cabbage leaves, so I do not process them.
For the filling, you need to boil the rice and fry the mushrooms. Mushrooms can be taken any well, only edible :)). Fry them with a little vegetable oil, salt and pepper. You can also add an onion.
Boil the rice so that it remains firm. To do this, fill the rice with hot water so that the water only slightly covers the cereal, literally by 1-2 mm. Boil the rice over high heat without a lid until the water is absorbed.
Now mix rice with mushrooms and try. Salt and add pepper if necessary. We spread the rice with mushrooms in the middle of the cabbage leaf.
We wrap the cabbage leaf with an envelope.
And fasten with a toothpick so that the cabbage rolls do not unfold.
We put the cabbage rolls in the pan.
Mixing hot water and tomato paste. Pour the stuffed cabbage with the resulting sauce in a frying pan.
Simmer the cabbage rolls under the lid over low heat, first on one side for 10 minutes. Then flip over and cook for another 5 minutes on the other side.
Ready vegetarian cabbage rolls are served with fresh herbs.
What are pigeons? This is a juicy, incredibly tasty hot dish made from cabbage leaves, in which meat filling. This option is suitable for traditional everyday cuisine that does not have any food restrictions. But modern vegetarians can also please themselves with a delicate, fragrant product. In this case, the filling is not prepared from meat, but from a huge number of other ingredients, from vegetables to mushrooms and even seeds.
Vegetarian cabbage rolls should definitely be included in your diet. They bring variety to the standard daily menu, can be served as full meal, as well as with any side dish. It is impossible not to say the colossal benefits of the product for the body - as part of only natural ingredients. Try to cook them too. It will be very tasty.
If you don’t like to “bother” with cooking, we offer the simplest recipe for delicious cabbage rolls stuffed with rice and onions. Easy, budget and very relevant at any time.
Ingredients of pigeons:
- Cabbage - 1 fork.
- Boiled rice - ½ cup.
- Fried onion - ½ piece.
- Spices and salt - to taste.
Sauce Ingredients:
- Chopped tomatoes - 800 grams.
- Tomato paste - 150 grams.
- Vegetable broth - 1 cup
- Olive oil - 1 tablespoon.
- Onion - 1 piece.
- Spices and salt - to taste.
- First, prepare a delicious tomato sauce. Pour vegetable oil into a frying pan, and fry finely chopped onions on it. We achieve softness and pleasant gold.
- Add chopped tomatoes to the onion and mix well.
Useful advice. It is advisable to pre-scald the tomatoes with boiling water and remove the skin. This will make the sauce more tender.
- Throw the remaining ingredients for the sauce into the pan. Bring to a boil, then lower the heat and simmer covered for about 20 minutes. On this, our fragrant gravy is ready.
- We divide the cabbage into leaves. At this time, heat the water in a saucepan. We throw cabbage into it and boil a little. Thus, the sheets will become softer, and it will be easier to wrap the filling.
- We combine all the components for the filling, namely, rice and onion, in a separate plate. To make the mass not too dry, add a little tomato sauce. Season and salt the filling to taste.
- Lay out the cabbage leaf, put in the middle ready stuffing. We wrap in any way, as it will be more convenient. We fix the vegetarian cabbage roll with a toothpick. According to this principle, we wrap all the remaining leaves of cabbage.
- Posting ready stuffed cabbage into a saucepan.
- Pour the tomato-based sauce and vegetable broth (you can replace it with plain water).
- Put on fire, bring to a boil. Then reduce the heat, cover with a lid and simmer until the cabbage is completely cooked. On average, this takes about an hour.
Mushrooms are the favorite food of millions. So why not use it to make cabbage rolls? Try it, the result will definitely please you.
Filling composition:
- Salad onion - 1 piece.
- Garlic - 1 clove.
- Chopped champignons - 2 cups.
- Soy cream - 3 tablespoons.
- Vegetable oil, herbs - to taste.
Sauce Ingredients:
- Tomato juice - 1 glass.
- Vegan mayonnaise - 2 tablespoons
- Seasonings, salt - to taste.
- We heat the vegetable oil in a frying pan. Fry a finely chopped onion on it.
- As soon as it acquires a golden color, we fall asleep prepared mushrooms. Mix thoroughly, fry until cooked.
Useful advice. Mushrooms give off a lot of water. We are waiting for it to evaporate, the mass will fry a little, then you can turn off the gas. If other mushrooms were taken, a little water can be added during frying.
- Salt, pepper the mushroom mass. Pour the garlic passed through the press, aromatic herbs, fresh herbs, and pour in the soy cream. We mix everything thoroughly. Let's insist.
- Lay out the prepared cabbage leaves. We fill each with delicious mushroom stuffing. We wrap and fasten in the form of rolls.
- Put in a saucepan, pour the sauce from tomato juice and send it to the gas to stew.
- For complete cooking, it is necessary to sweat the cabbage rolls for half an hour.
Tired? Don't want sweets or traditional soups? Prepare cabbage rolls with delicious fillings that will take their rightful place on your family table. With a beautiful presentation, you can easily present the dish as a festive one. Furor is guaranteed.
Interestingly, such cabbage rolls will appeal not only to vegetarians, but also to ordinary people who are tired of classic tastes and want variety.
classmates
Even the simplest dish, if desired, can be turned into cooking masterpiece, if you connect your imagination and add a couple of secret ingredients! And now I will try to do this using the example of a familiar dish - cabbage rolls! But it won't be traditional. meat stuffed cabbage, but healthy vegan. From young cabbage, with fresh vegetables and with my signature miso sauce and coconut cream!
And the best part is that this dish is prepared simply and quickly, and the result is “restaurant-style” delicious! In general, vegan cabbage rolls will appeal to those who do not like to turn cooking into an hours-long ritual with long soaking, evaporating, insisting ...
Ingredients:
- cabbage (preferably young) - 1 head
- champignon mushrooms - 4 pcs. (large)
- carrots - 2 pcs.
- onion - 1 pc. (small)
- celery root (optional) - 50 gr.
- Sweet pepper - 1 pc.
- long grain rice - 1 cup
- spices - black pepper, salt (I have Himalayan pink), turmeric + spicy spices for pilaf (ready-made purchased mixture or separately zira, cardamom, turmeric, ginger, a little hot pepper).
Perfect as a spice my signature vegetable seasoning .
For sauce:
- miso paste - 2 tbsp (depending on the intensity of the sauce)
- coconut milk - 1-2 tbsp
- champignon mushrooms - 2 pcs.
- chopped onions and carrots, stored in the preparation of cabbage rolls - a handful
- spices are mine special spice mixture for vegetables or other seasonings of your choice.
Cooking method:
1. First of all, we cook rice - on the stove or in a double boiler. For cabbage rolls, we need slightly undercooked rice. I prefer to cook it in a double boiler for 10 minutes.
2. While the rice is cooking, chop the vegetables for the filling. Three carrots and celery root on a coarse grater. Mushrooms, pepper and onion cut with a knife finely enough.
Attention: put some carrots and onions (literally a handful) in a separate plate, they will come in handy for the sauce.
3. We prepare cabbage for further manipulations. To do this, carefully cut out the stump with a knife. It turns out cabbage with a hole at the base. This must be done so that the cabbage can be more easily disassembled into separate sheets.
4. We put a large pot of water on the stove, in which our head of cabbage can fit entirely. Pour a little more than half of the pot with water. Put on high heat and bring to a boil. And at this time we begin to make the filling ....
5. Cooking stuffing for cabbage rolls. To do this, fry the vegetables in a deep frying pan without oil! Just add a little water to the pan so that it does not burn, and start adding vegetables in sequence. First onions and mushrooms. After 5-7 min. add carrots, celery and peppers. After that, simmer the vegetables for another 3-5 minutes. It is not necessary to cook vegetables for a long time, otherwise they will lose their color, aroma and taste.
6. Remove the cooked vegetables from the stove. Rice should also be ready by now. We wash it and mix it together with vegetables in a convenient bowl. We also add salt, pepper and spices. This time, in addition to my homemade vegetable seasoning, ground by myself, I added ready seasoning for pilaf.
Advice! If you buy spices in the store, always make sure that the composition does not contain table salt, monosodium glutamate, flavor enhancers, flavorings and other nasty things ... Only dried herbs, roots, seeds, etc.
The filling is ready!
I do not advise you to use ordinary table salt, it will only harm your health. Why is it so harmful and the better to salt your dishes, read the article " All about salt. Is there any useful salt?". Looking ahead, I will say that the best is pink Himalayan salt.
7. Let's move on to cabbage. The water in the pot should be boiling by now. Gently lower the entire head of cabbage into boiling water. Without removing the pan from the stove, we begin to separate the cabbage leaves. More precisely, the cabbage leaves will begin to separate one by one from the head of cabbage. Your task is to carefully pick them up (I do this with a slotted spoon or spatula) and pull them out.
It is not advisable to mess with cabbage for a long time, you need to separate the leaves quite quickly, otherwise the cabbage will lose its bright green color and become boiled. And we don't need to let that happen.
As a result, you will get such a slide of individual leaves:
The remaining cabbage broth should not be poured, we will use it for the sauce!
8. When the leaves have cooled down a bit, you need to cut out a thick vein in the middle of each leaf. This must be done so that the leaves are evenly soft and flexible and easier to wrap.
9. Then just put the filling in the middle of each sheet and twist the rolls. I know that some people like to cut each leaf into 2 parts and make very small cabbage rolls. But personally, it’s very inconvenient for me to do this, and therefore I don’t do it according to the principle “1 sheet - 1 stuffed cabbage”. We get these "doves":
Advice! If you do not plan to eat all the cabbage rolls at one time, then they can be frozen and used as needed. Although, of course, the most ideal is freshly prepared, not defrosted food ...
10. Put the stuffed cabbage tightly in a deep frying pan and proceed to prepare the sauce. To do this, take about 0.5 l of cabbage broth, add miso paste, coconut milk, stocked carrots and onions, finely chopped mushrooms (I like to cut into strips, in Thai) and spices. Mix it all up and pour the stuffed cabbage with the resulting sauce.
Salt does not need to be added, because. salty miso paste!
I had some unused young cabbage left, which I finely chopped and also added to the sauce. I highly recommend you do the same! I didn't even expect it to be so delicious! The taste of this fresh crunchy straw of cabbage resembled sprouts.
11. We put the pan with stuffed cabbage and sauce on a heated stove, cover with a lid and cook for 7-10 minutes. You don’t need to simmer for a long time - you get an overcooked mess.
Masterpiece vegetable cabbage rolls are ready! When serving, generously pour sauce over them and sprinkle a little on top. coconut milk for decoration!
And here is the inside view:
Bon appetit, friends! Eat healthy and delicious vegan food! Create your own culinary masterpieces!
With love, Alena Big Sister.
Cabbage rolls are hearty, light and always tasty dish. As a rule, you can cook it with any fillings. In this selection you will find vegetarian cabbage rolls with vegetables, rice, legumes and other fillers.
Simple vegetarian cabbage rolls
If you like minimalism or you don't have time to cook fine dining, make cabbage rolls with rice, onions and tomatoes. This is a very easy and budget recipe, which is more relevant than ever during a crisis 🙂
- 800 g chopped tomatoes
- 150 g. Tomato paste
- 1 cup vegetable broth
- 1 tbsp vegetable oil
- 1 medium onion
- salt and pepper to taste
- 1 medium sized head of cabbage
- ½ cup boiled rice
- ½ cup fried onion
- dried vegetable mix
- seasonings and salt to taste
1) Make the sauce first. Pour some oil into a frying pan and add the chopped onion.
Fry until golden brown and soft. Then add chopped tomatoes. It is advisable to first pour boiling water over them and remove the skin, without it the tomatoes will be more tender. Place the rest of the sauce ingredients in the saucepan, bring the mixture to a boil, and then simmer over low heat for 20 minutes. You should have a soft, thick mixture.
At the end, you can add a little vegan sour cream or cream and mix.
2) Divide the head of cabbage into separate sheets. Heat up in large saucepan water and place sheets there. It is necessary to boil them a little so that they become softer and it is possible to roll them into rolls. But do not digest, otherwise the cabbage rolls will fall apart.
Remove the leaves from the water and set aside.
3) Mix all the ingredients for the filling, add ¼ of the prepared tomato sauce so that the filling is not dry.
Lay it in the center of the sheet and carefully wrap it. Try not to overfill. If necessary, you can pin the envelope with a toothpick (see photo at the bottom of the page), and remove it after cooking.
4) Roll up all the cabbage rolls in this way, then put them on the bottom of the pan, starting with the largest ones and ending with the smaller ones. Fill a saucepan with sauce and add vegetable stock or water. Bring to a boil, and then reduce heat as much as possible. Simmer for about 40 minutes until soft.
5) Delicious and juicy vegetarian cabbage rolls are ready!
The principle of preparing cabbage rolls is always the same, but the fillings can be very diverse. Below we offer you many interesting options:
Vegetarian cabbage rolls with lentils and zucchini
Ingredients for 8-10 pieces
- 1 large cabbage
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 1 ½ cups oatmeal
- 1 cup dry lentils
- ½ cup unsalted pistachios (or other nuts)
- ½ cup raw sunflower seeds (optional)
- 2 medium carrots, peeled and grated
- 1 medium zucchini, grated
- ¼ cup fresh parsley
- 1 tablespoon soy sauce
- 1 tablespoon mustard
- ½ teaspoon black pepper
- 1 teaspoon paprika, oregano and fennel
1) Boil the lentils. Fry the onion, carrot and zucchini in a pan. Add lentils and other ingredients, dress with sauce and mustard.
2) Prepare the leaves as in the first recipe. Fill them with stuffing, roll up and place in a saucepan. You can use the same tomato sauce, diversifying it with spices and herbs.
3) If you do not like red sauces, then you can simply boil cabbage rolls in vegetable broth with herbs and bay leaves. When serving, you can put a fried carrot and onion on top of the stuffed cabbage, fried mushrooms or any other.
Vegetarian cabbage rolls with mushrooms
- 1 medium white onion
- 1 garlic clove
- 2 cups mushrooms, peeled and finely chopped
- olive oil
- fresh herbs
- 3 tablespoons soy cream
- 1 glass of tomato juice
- 2 tablespoons vegan mayonnaise
- salt and spices to taste
1) Heat up a frying pan, pour in the olive oil and add the chopped onion. When it turns golden, add chopped mushrooms and stir. Cook until tender, adding water occasionally if necessary. Salt and pepper. At the end of cooking, add finely chopped garlic, spices, and soy cream.
2) Fill the prepared cabbage leaves with stuffing, roll up, pour over the sauce and send to simmer in a saucepan for half an hour. Serve hot!
Vegetarian cabbage rolls with couscous and vegetables
Tender, soft, delicious vegetarian cabbage rolls in a new version - with exotic couscous and a mix of vegetables.
- 1 glass of couscous (for sure, you are familiar with it. It is sold in specialized stores or hypermarkets like Auchan in the cereal section).
- 1¼ cups vegetable broth
- ½ cup rice
- Vegetable mix (You can buy ready-made or make your own from carrots, mushrooms, red onions, zucchini)
- ½ cup lentils
- Salt and pepper
- ¼ teaspoon. dried basil
- 2 large tomatoes
- ½ cup cherry tomatoes
- 2 brown tomatoes (if available)
- 1 small onion
- 5 fresh leaves basilica
- ¼ teaspoon chili pepper
- Salt and pepper
- Pinch of sugar (optional)
- Lemon juice (optional)
1) Cook-kus is prepared very simply and quickly, this is one of its main advantages. Take a pot, pour it into it vegetable broth, bring to a boil. Pour the cereal, mix, boil for 1 minute, remove from heat and let it brew for 10 minutes.
2) Boil rice and lentils.
3) Heat oil in a frying pan, add chopped onion and then other vegetables. Season and fry until done.
4) Do italian sauce: peel the tomatoes, chop in a blender. Fry the onion and add the tomato mixture and the rest of the sauce ingredients to it. Simmer until thickened.
5) Mix rice, couscous, lentils and fried vegetables. Prepare boiled cabbage leaves, put the filling and a spoonful of sauce, wrap. Use a saucepan with a thick bottom, pour the sauce there, put the cabbage rolls on top, pour the rest of the sauce. If it is not enough, add broth or plain water. Simmer until done.
Vegetarian cabbage rolls with tofu and Teriyaki sauce
- 1 large head of cabbage
- 1.5 cups brown rice (dry)
- 1 pack firm tofu
- 2 carrots
- 1.5 cups green beans or peas
- 2 celery stalks
- 1 tbsp sesame oil
- 2 tablespoons sesame seeds
- 1/2 cup chopped green onion
- 1 teaspoon ground ginger
- 1 teaspoon mustard
- 2 tbsp soy sauce
- 1 cup teriyaki sauce
1) First prepare the rice. Boil as usual at a ratio of 1 serving of rice to 2 servings of water. Then let it cool under the lid.
2) Make a vegetable mixture. To do this, cut the carrots into thin strips or use a special cutter for cooking Korean carrots. Thinly slice the celery. Lightly fry the mixture along with the beans (peas), then cool and add the sesame oil.
3) Drain the water from the tofu, press down with a press and let drain for 30 minutes. Then fry the pieces of tofu in a frying pan, and then chop with a fork. Add sesame seeds green onion, mustard, soy sauce, ginger and combine with rice.
4) Now fill cabbage leaves half rice with tofu, and half - vegetable mixture. Roll up the cabbage rolls, place them on the bottom of a pot or baking sheet, pour over the teriyaki sauce. Bake for 30-40 minutes.
Vegetarian cabbage rolls with potatoes
- 2 large potatoes
- Half red onion
- 3 tablespoons of olive oil
- 1/2 cabbage
- 3 garlic cloves
- 1/2 cup soft vegan cheese (soy or cashew)
- 1 cup marinara sauce
- greenery
- salt and pepper to taste
1) Peel the cabbage from the top sheets. Choose the largest and send to boil in a pot of water. Finely chop the rest of the cabbage (3-4 leaves).
2) Cut the potatoes into small cubes, chop the onion, herbs, garlic. Add chopped cabbage. Pour the mixture into the pan and fry olive oil. Add water and simmer vegetables until tender. Then add the vegan cheese to the mixture and stir.
3) Pour marinara sauce on a heavy bottomed baking sheet. Stuff the cabbage leaves with stuffing, roll up and place on the bottom. Cover the dish with foil and place in the preheated oven for 25-30 minutes.
1) If you do not have the opportunity to pre-boil cabbage leaves, then you can roll up fresh ones. But this must be done carefully so as not to break them. Fold the sheet as shown in the picture below and pin with a toothpick:
2) So that the cabbage rolls do not burn, simmer them on the smallest fire. It is better to choose a baking sheet or pan with a thick bottom. You can also put on the bottom thick sauce, and already lay cabbage rolls on top:
3) If you do not like tomato sauce, then you can use diluted soy, Teriyaki, vegan mayonnaise or sour cream half diluted with water.
