Vegan Lithuanian Cabbage Rolls / Veganiski Balandeliai

rice

🥗Healthier: quinoa

💰Cheaper: barley

Quinoa adds protein, while barley is often less expensive.

mushrooms

🥗Healthier: zucchini

💰Cheaper: canned mushrooms

Zucchini is lower in calories and can be more affordable.

nutritional yeast

🥗Healthier: ground flaxseed

💰Cheaper: brewer's yeast

Ground flaxseed provides similar nutrients at a lower cost.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is often less expensive while still being versatile.

Remove the core from the cabbage and place it into boiling water for 1-3 minutes until the leaves soften.

Remove cabbage leaves one by one and let them cool on a plate.

Boil potatoes with salt in a separate pot.

Prepare the stuffing by mixing vegan minced meat, boiled rice, onions, garlic, salt, and black pepper.

Spoon the stuffing onto each cabbage leaf and roll tightly, placing seam-side down in a pot.

Layer spare cabbage leaves at the bottom of the pot as a bed for the rolls.

Add carrots, tomato puree, black peppercorns, salt, and laurel leaves on top of the rolls.

Pour the water used for boiling the cabbage over the rolls, adding hot water to ensure they are covered.

Add 4-5 spoons of oil and bring to a boil, then reduce heat and simmer for 15-20 minutes.

Prepare the sauce by mixing flour with cold water until smooth, then add soy yogurt and salt to taste.

Pour the sauce over the cabbage rolls and mix gently.

Add parsley and spring onions, cover, and bring to a boil again before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary