Cabbage rolls
Cabbage rolls
Vegan twist on traditional meat and rice cabbage rolls - inspired by my Mom’s family recipe.
Yields: 6 servings per recipe
Ingredients
1 medium head of cabbage
1 cup dry green lentils (2½ cups cooked)
2 cups cauliflower rice – small head of cauliflower
1 cup sweet onion – fine dice
1½ teaspoons Himalayan pink or sea salt
½ teaspoon black pepper
1 can (540 ml) of tomato juice
Steps
Soak lentils for at least an hour. Rinse lentils and pour them into a large pot of salted water. Make sure the water is a couple inches over the lentils.
Bring a large pot of salted water to a boil. Keeping the cabbage whole, remove the core, so as it boils the leaves will fall off.
As the leaves soften and fall off remove them from the pot and put them in a bowl of cold water. When they are cooled place them in a colander to drain.
Cut cauliflower into large florets – keep the stalks. Lightly steam the chopped cauliflower, when it is still al dente place it in a colander and cool it under cold water.
Place the cooked cauliflower in a food processor using the s-blade. Do it in small batches and use pulse setting until the cauliflower resembles rice.
Combine the cooked lentils, rice, diced onions, salt and pepper. Mix to ensure the ingredients are well distributed.
To roll cabbage rolls, lay a softened cabbage leaf in front of you on your cutting board. Cut a bit of the stiff spine out if needed. Place a ¼ cup of filling about an inch out from the bottom end of the leaf. Fold the bottom over the filling, then fold the sides in and continue to roll to the end. Lay in crock pot with the seam down. Cover with tomato juice.
Cook in a crockpot on high for 5-6 hours. It can also be cooked on the stovetop in a large pot. Keep it covered and at a low simmer. Watch it does not dry out.
