Vegan Cabbage Rolls

Vegan Cabbage Rolls

This recipe is from my favorite vegan restaurant Native. This makes a lot of cabbage rolls so you can freeze the rest for later.

2 large green cabbages
¼ cup olive oil or sunflower oil
2 onions, finely chopped
1 cup reconstituted textured soy protein granules, bits or flakes (recipe follows)
½ cup uncooked brown rice
½ cup uncooked jasmine rice
28 –oz can crushed tomatoes
1 cup sauerkraut, drained
½ cup water
1 cup chopped parsley
½ cup chopped mint (optional)
2 tsp sea salt
½ tsp black pepper

Remove core from the bottom of each cabbage and place both in a large pot with 2 inches of water. (You may have to use two pots or steam one at a time). Cover and steam for 25 minutes.

In a skillet, sauté onions in oil until transparent and lightly browned. Add soy protein and raw brown and jasmine rice, and sauté 2-3 minutes. Add tomatoes, sauerkraut, water, parsley, mint, salt, and pepper. Stir well, cover and simmer 15 minutes.

Preheat oven to 375 F. After cabbage has steamed and cooled, separate leaves. Place each leaf, seam side up, on a work table or cutting board. Put a large spoonful of the soy protein-rice mixture in the center of each leaf; fold in the sides of the leaf, and then roll.

Arrange stuffed leaves in a lightly oiled baking dish. When the dish is full, add 1 inch of water, broth, or tomato sauce and cover with a lid or foil. Baked for 1 ½ hours. Let cool 10 minutes before serving. Garnish with chopped parsley and a dollop of soy or regular sour cream.

Reconstruction for Granules, Bits or Flakes.

1 cup textured soy protein granules, bits, or flakes
1 cup water

Bring water to a boil and stir in the protein granules. Remove from heat, cover and let sit 10 minutes.

You can find protein granules in specialty food stores such as Whole Foods in the bulk food section.