Stuffed Cabbage Rolls (Vegan

• Produce

  • 1 Cabbage, medium
  • 1 Onion, small
  • 1/4 cup Onion
  • 1 28 oz. can Tomatoes
  • 1 cup Veggie crumbles

• Canned Goods

  • 1 6 oz. can Tomato paste
  • 1 cup Vegetable broth

• Condiments

  • 1 tbsp Vegan margarine

• Pasta & Grains

  • 1/2 cup White rice, cooked

• Baking & Spices

  • 1 Salt & pepper
  • 1 Salt and pepper
  • 1 tbsp Sugar, vegan

• Other

  • 1/2 C Non-Dairy Creamer (I use So Delicious Coconut Original Creamer
  • Mrs. Dash (or similar seasonings, to taste

Found on theveglife.com

Ingredients

• FOR THE SAUCE: (This is our Homestyle Chunky Cream of Tomato Soup Recipe)
• 28 oz. can of Diced Tomatoes
• 6 oz. can of Tomato Paste
• 1 C Vegetable Broth
• 1 Tbl vegan Margarine, such as Earth Balance
• 1 Small Onion, diced
• 1 Tbl vegan Sugar
• 1/2 C Non-Dairy Creamer (I use So Delicious Coconut Original Creamer)
• Salt & Pepper, to taste
• *
• FOR THE ROLLS:
• 1 medium Cabbage
• 1 C Veggie Crumbles
• 1/2 C cooked White Rice
• 1/4 cup minced Onion, sauteed
• Mrs. Dash (or similar seasonings), to taste
• Salt and Pepper, to taste

Directions

• FOR THE SAUCE:
• NOTE: This is Homestyle Chunky Cream of Tomato Soup
• In a large saute pan, melt 1 Tbl of margarine and add the diced onions. Saute until soft and translucent.
• Add the diced tomatos with sauce and the vegetable stock. Season with salt and pepper.
• Add the tomato paste and taste again for seasoning. I like to add a tablespoon of sugar to balance out the bitterness.
• Bring to a boil then lower to a simmer for 20 minutes.
• Add the creamer and simmer for another 10 minutes.
• TO PREPARE THE CABBAGE LEAVES:
• Partially boil the head of cabbage just enough until you can gently peel away each layer INTACT.
• I find that if you cut the core out of the whole head, the pieces come off better. Do not overcook. The leaves should be crisp still, but pliable. Drain on a paper or kitchen towel. Repeat until the whole cabbage is done. Only use the biggest, best leaves.
• FOR THE FILLING:
• Mix together all ingredients for the rolls and add ½ C of the sauce mixture to help bind.
• Place an amount of the mixture proportionate to the leaf in the center.
• Do not overfill. Roll, tucking in the ends like an egg roll. If necessary, you can use a toothpick to hold them together, but BE SURE to remove before serving! Repeat with all cabbage leaves.
• Place all of the finished rolls into a large sauce pot or a crock pot, stacking largest to smallest.
• Add all of the sauce to cover. If needed, you can add some additional vegetable broth or water.
• Bring to a boil then lower to a simmer. Cook for 1 hour until sauce is bubbling, cabbage leaves are more translucent and filling is hot inside.