Cabbage Roll Revolution: A Vegan Twist on a Classic Comfort Food
Hey there, foodies! Chef Veggie V here, and today, we're diving into a recipe that's close to my heart but with a healthy, plant-based spin. I'm talking about cabbage rolls – or as my Polish roots call them, gołąbki! Now, I know what you might be thinking: "Cabbage rolls? Really?" But trust me, these aren't your grandma's bland, boiled cabbage. We're turning up the flavor and making them nutritious and fun, with a bit of a vegan makeover!
From Meat to Marvelous Mushrooms
Traditionally, cabbage rolls are stuffed with a mixture of rice and minced meat. But we're shaking things up! Instead of meat, we're using a delightful blend of mushrooms. Imagine earthy dried porcini mushrooms paired with their fresh counterparts, all sautéed to perfection with aromatic garlic and shallots. Add in some crunchy walnuts for a textural contrast, a hint of soy sauce and balsamic vinegar for that umami boost, and bam! You've got a filling that's bursting with flavor!
The Cabbage Canvas: Savoy's the Star
While the classic gołąbki often feature the humble white cabbage, we're opting for the beautiful Savoy. Its crinkled leaves not only look stunning but hold the filling perfectly. Plus, let's be honest, it's way more photogenic. After a quick blanch, these leaves become pliable canvases, ready to be rolled into delicious, healthy bundles.
Tips for Cabbage Roll Nirvana
- Mushroom Magic: If you're not a fan of mushrooms (I know, who are you?! Just kidding!), swap them out for sun-dried tomatoes and some crumbled smoked tofu. It's equally delicious!
- Rice Right: We're using long-grain rice here, but feel free to experiment with white basmati or even pre-cooked brown rice for a nuttier flavor. Just remember to adjust your cooking times!
- Walnut Wonder: Don't like nuts? No problem! Swap the walnuts for some cooked lentils or mashed beans. It adds the same great texture while boosting the protein content.
- Herb Harmony: Thyme is my go-to here, but rosemary, oregano, sage, and parsley are also fantastic options. Experiment and see what you like!
- Sauce Sensations: While a simple tomato sauce works wonders, you can also just use well-seasoned veggie stock. Add a little tomato paste, garlic, and olive oil for extra flavor.
- Protein Power Up: Want to make these rolls even more protein-rich? Add in some cooked lentils or mashed beans like cannellini or borlotti.
Let's Get Rolling!
Here's a quick rundown of the steps:
- Sauté the Aromatics: Start by sautéing shallots and garlic, then add your chopped mushrooms in two batches, cooking until all their moisture is released.
- Rice and Shine: Stir in the raw rice and porcini stock, cooking briefly to soften the rice before it heads to the oven.
- Cabbage Prep: Gently blanch Savoy cabbage leaves and trim the thick stems to make them easier to roll.
- Roll it Up: Place the cooled filling on a leaf, fold the sides in, and roll up tightly like a burrito.
- Bake it Beautiful: Arrange the rolls on a bed of tomato sauce, cover, and bake. Then, remove the lid and bake a little longer to get those beautiful browned tops!
Recipe Card:
Yields: 14 rolls Prep time: 40 minutes Cook time: 50 minutes
Ingredients:
- 15g dried porcini mushrooms, soaked overnight
- 250g fresh mushrooms (cremini/chestnut)
- 30ml olive oil
- 2 banana shallots, finely diced
- 6 garlic cloves, finely diced
- 1 tsp smoked paprika
- ½ tsp salt
- Pepper to taste
- Fresh thyme to taste
- 120ml white wine or veggie stock
- 50g chopped walnuts
- 10ml balsamic vinegar
- 20ml soy sauce
- 200g long-grain rice
- 14 medium-large Savoy cabbage leaves
- 500ml tomato sauce (or veggie stock)
Method:
- Soak dried porcini in 400ml boiling water overnight.
- Dice fresh mushrooms. Sauté with shallots, garlic, paprika, salt, pepper, and thyme.
- Add wine, porcini, walnuts, vinegar, and soy sauce to the mushroom mixture. Cook until liquid evaporates. Add rice and porcini stock, simmer for 10 minutes.
- Blanch cabbage leaves for 3-4 minutes. Trim stems.
- Fill cabbage leaves with mushroom mixture, roll and arrange in a baking dish with tomato sauce.
- Cover and bake at 200°C for 20 minutes, then uncover and bake for another 20 minutes.
Serve and Enjoy
There you have it - Cabbage rolls that are healthy, delicious, and totally vegan! Perfect for a cozy meal on a cold day or to impress at your next gathering. Don't forget to tag me on Instagram using the #lazycatkitchen hashtag and @lazycatkitchen if you make this recipe – I love to see your creations!
Happy cooking, folks!
Chef Veggie V