Stuffed Cabbage Rolls Recipe
By Earth of Maria
🔪Prep Time: 40 mins
👩🍳Cook Time: 30 mins
2/3 cup wholegrain rice, or any other rice of your choice
1 medium green cabbage
1 medium onion, finely chopped
2 cups mushrooms, finely chopped
1 tsp cumin
2 tsp apple cider vinegar
1 1/2 tbsp tamari
2 stems spring onion, chopped
2 cloves garlic, minced
2 tbsp tomato paste
1/2 tsp salt
1 tsp paprika
1 tin chopped tomatoes , (14oz)
1 lime, juice of
1/4 cup vegan cheese
1Boil your rice according to packaging instructions. If using wholegrain rice, this is going to take 25-30 minutes, but white rice varieties such as white Basmati usually take 12-15.
2While the rice is cooking, remove as much of the stem as possible from a large white cabbage, submerge it in boiling water (you can add a little bit of salt if you want) and boil for around 10 minutes.
3Drain, allow to cool, and when cool enough to handle, remove the larger leaves from the outside and set them aside*.
4Add the onion and mushrooms to a non-stick frying pan. Sauté for 3-4 minutes, allowing them to soften and cook down.
5Next, add the cumin, apple cider vinegar, tamari, cooked rice and spring onion. Stir together for a few minutes before removing from the heat.
6Add the minced garlic and tomato paste to a non-stick frying pan and cook for 2-3 minutes, stirring frequently, so that the garlic becomes super fragrant.
7Next, add salt, paprika, tinned tomatoes, and lime juice. Simmer over a medium heat for around 5 minutes, stirring frequently.
8Lay out each cabbage leaf on a flat surface and place 3 tbsp-1/4 cup of the filling near the stem. Roll the leaf carefully, making sure it doesn't break and tucking in the sides as you go.
9Transfer the leaves to a rectangular baking dish. Add a generous layer of the tomato sauce on top as well as optional vegan cheese. Cover with aluminium foil and bake in the preheated oven for 25-30 minutes.
Low Effort Vegan Almond Linzer Cookies In Less Than One Hour / Gluten Free Linzer CookiesBy Vgn Bites
Top Vegan Recipe Resources 🥑
Batch Cooking Club
Stephanie Dreyer (owner of Batch Cooking Club) is a plant-based meal planning expert. Her recipes and meal planning advice have been featured in several publications and online media outlets, including VegNews magazine and VegNews.com, Chickpea magazine, MensHealth.com, Parade and Thrive Global.
Earth of Maria
I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.