Stuffed Cabbage [Vegan, Gluten-Free]

Inspired by Food Network’s Diners, Drive-Ins and Dives, a culinary journey sparked by my husband’s fascination with the show. With his newfound enthusiasm for a plant-based lifestyle, he’s become obsessed with transforming every dish that catches his eye into a vegan masterpiece. Filled with savory vegan ground “beef” and generously topped with a rich, tangy tomato sauce, I’d say we’re spot on!

Contents

Nourishing Golabki: Hearty Vegan and Gluten-Free Stuffed Cabbage Rolls Polish-Style Vegan Golabki: Savory Stuffed Cabbage Rolls For this hearty and flavorful dish, gather these essential ingredients: * 1 large head of cabbage * 1 cup cooked brown rice * 1/2 cup finely chopped mushrooms * 1/4 cup nutritional yeast * 2 cloves garlic, minced * 1 tablespoon olive oil * 1 teaspoon ground cumin * 1 teaspoon smoked paprika * Salt and pepper to taste * Fresh parsley or dill, for garnish For the Stuffed Cabbage:What a delightful twist on traditional tomato sauce!Polish Golabki: Stuffed Cabbage Rolls with a Twist – Vegan and Gluten-Free Recipe Polish Golabki: Stuffed Cabbage (Vegan, Gluten-Free)

Nourishing Golabki: Hearty Vegan and Gluten-Free Stuffed Cabbage Rolls

Polish-Style Vegan Golabki: Savory Stuffed Cabbage Rolls

For this hearty and flavorful dish, gather these essential ingredients:

* 1 large head of cabbage
* 1 cup cooked brown rice
* 1/2 cup finely chopped mushrooms
* 1/4 cup nutritional yeast
* 2 cloves garlic, minced
* 1 tablespoon olive oil
* 1 teaspoon ground cumin
* 1 teaspoon smoked paprika
* Salt and pepper to taste
* Fresh parsley or dill, for garnish

For the Stuffed Cabbage:

1 whole head cabbage
1 large onion, chopped
1 package vegan beef crumbles
1.5 cups cooked brown rice
1 clove garlic, chopped
1 teaspoon salt
1/2 teaspoon black pepper
1 cup vegetable stock

What a delightful twist on traditional tomato sauce!

One-quarter cup of raw cashews, steeped in water for a soaking period of two to four hours.
One 28-ounce can of whole peeled tomatoes.
1/4 teaspoon salt
1/8 teaspoon black pepper

Polish Golabki: Stuffed Cabbage Rolls with a Twist – Vegan and Gluten-Free Recipe

Heat oven to 350°F.
Remove core from cabbage. Submerge the entire human head into a massive pot filled with scalding hot, heavily salted water. Cook for 15-20 minutes, or until the cabbage has reached a tender stage, allowing you to easily remove individual leaves. Approximately twelve leaves are required.
As the cabbage simmers away, now’s the perfect time to prepare a rich and tangy tomato sauce. Blend together cashews, whole peeled tomatoes, salt, and pepper to create a smooth puree. Heat the transfer sauce in a medium-sized saucepot over medium until it reaches a gentle simmer.
Once the leaves have cooled sufficiently, employ a paring knife to carefully excise the robust central stem of each leaf, stopping just short of severing it entirely.
With the remaining cabbage finely chopped, create a bed for the forthcoming layers by placing it at the bottom of a casserole dish.
With gentle heat, add the finely chopped onion to a well-seasoned non-stick skillet, allowing its translucent layers to soften in harmony with the subtle aromas that unfold. When caramelizing onions, if they begin to stick to the pan, a judicious addition of 1 tablespoon of vegetable stock or water, swiftly stirred in, can restore their silky texture and prevent further browning. Saute the onions until they reach a translucent state, judiciously supplementing with small increments of vegetable stock or water as needed to prevent them from sticking. As the onions sauté, concurrently follow the package guidelines to create the crumbles. In a non-stick skillet, toast crumbs over medium heat, stirring frequently to break them down like ground meat, for approximately 7 minutes, or until they attain a golden brown hue.
Combine sautéed onions with crumbled ingredients, cooked brown rice, minced garlic, salt, and a pinch of black pepper, mixing thoroughly to ensure a harmonious blend.
Arrange approximately one-half cup of the chosen filling onto the center of each cabbage leaf. Gently roll out the dough to form a circle, allowing it to relax and settle into shape, before carefully placing your desired filling at its center. Fold the leaf in half along its length, and then fold it in half again, so that the right edge meets the center crease. Next, fold the left edge towards the center, ensuring it aligns with the first crease you made. You’ll hold something resembling a parcel. Letting go of tension as you carefully roll away from yourself to form a tidy sphere.
Arrange the cabbage rolls elegantly atop a bed of chopped cabbage within the casserole dish. Baste the rolls with rich vegetable stock, then drizzle a generous helping of tangy tomato sauce over the top, finishing with a snug covering to allow the flavors to meld together harmoniously. Preheat the oven to its intended temperature, then carefully position the item inside and set the timer according to your desired cooking time of 45 minutes.
Present tender cabbage rolls alongside a rich pan jus and tangy tomato sauce for a harmonious blend of flavors.