Stuffed Cabbage Rolls

Original to the Recipes from Home binder, this delicious meal was easily veganized because of the plant-based meat and cheese alternatives. I prefer the Impossible Meat brand over Beyond Meat for no particular reason. It’s just one’s personal preference. In addition, I use pre-grated vegan parmesan cheese, the Follow your Heart brand. Enjoy…

Ingredients

8 large cabbage leaves

2 Tbsp. olive oil

1 medium onion, diced

1 - 15 oz. can tomato sauce

1/2 tsp. dried thyme

1 small bay leaf

1 tsp. salt (divided)

1/2 tsp. pepper (divided)

1 lb. Vegan ground “beef” (Impossible Meat)

1 cup cooked rice (1/2 cup dry)

1 flax egg (see Note)

2 Tbsp. minced parsley

1 Tbsp. Vegan parmesan cheese

Directions

1.     Prepare rice according to package directions.

2.    Choose a large green head of cabbage and select 8 of the best leaves, trimming off hard parts.

3.    Place leaves into a large pot of salted boiling water for 5 minutes to soften. Drain water and place leaves on paper towel to dry.

4.    Heat oil in skillet. Add onion and cook until tender but not browned. Add tomato sauce, thyme, bay leaf, 1/2 salt and 1/4 pepper.  Cover and simmer on low heat while stuffing cabbage leaves.

5.    Sautee ground “beef” according to package directions.

6.    Combine rice, “beef”, parsley, and flax egg in small bowl. Season with 1/2 tsp. salt and 1/4 tsp. pepper. Stir to combine.

7.    Divide stuffing among cabbage leaves. Fold sides over stuffing and starting at the base of leaf, roll toward the top to make neat bundles.

8.    Place cabbage bundles carefully in skillet with sauce. Cover and simmer for about 15 minutes to warm through.

 Note: To prepare a flax egg, combine 3 Tbsp. water with 1 Tbsp. flax meal. Stir vigorously and let set for 5 minutes.

Makes 4 servings