Cabbage Rolls Made Simple | Vegan Recipe

ground meat

🥗Healthier: lean turkey

💰Cheaper: ground pork

Lean turkey is lower in fat, while ground pork is often less expensive.

rice

🥗Healthier: quinoa

💰Cheaper: bulgur

Quinoa is more nutritious, while bulgur is budget-friendly.

Wash 1 cup of quinoa and cook it in 2 cups of no chicken broth for 15 minutes.

Cut off the bottom part of the cabbage to remove the leaves carefully without ripping them.

Boil water in a pot and drop the cabbage leaves in for 2 to 3 minutes until softened and change color.

Remove the cabbage leaves and let them cool down.

In a preheated ungreased pan, add diced mushrooms and cook for 2 to 3 minutes to release moisture.

Remove mushrooms and sauté diced onions in olive oil until softened, then add diced garlic.

Stir in tomato paste and cook for 2 to 3 minutes with the onion and garlic mixture.

Return the mushrooms to the pan and season with salt, white pepper, smoked paprika, sage, oregano, thyme, onion powder, and garlic powder.

Fluff the cooked quinoa with a fork and fold it into the mushroom mixture off the heat.

Preheat the oven to 350°F and prepare a baking dish with a layer of sauce at the bottom.

Roll the cabbage leaves by placing filling at the base, folding in the sides, and rolling tightly.

Place the rolled cabbage in the baking dish and cover with remaining tomato sauce.

Cover with foil and bake for 20 to 25 minutes at 350°F.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary