Cabbage rolls
Cabbage rolls
Vegan twist on traditional meatless cabbage rolls
Yields: 6 servings per recipe
Ingredients
1 small head of cabbage
3 cups cauliflower rice – medium head of cauliflower
1½ teaspoons Himalayan pink or sea salt
½ teaspoon black pepper
2 tablespoons olive oil – more for baking
Steps
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, including 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.
In a bowl mix rice, salt and pepper.
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. If the leaves are large, cut them in half. Place a heaping tablespoon 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 a baking pan with the seam down.
Spray with olive oil. Preheat oven to 350 F and bake 45 minutes to 1 hour. Serve as a side dish or starter or hors d'oeuvre with fermented cashew sour cream..
