How to Make Delicious Vegan Stuffed Cabbage Rolls
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INGREDIENTS
- 1 large cabbage, frozen overnight and thawed the next day
Filling (mix in a bowl):
- 2½ cups long grain rice
- 2 beefsteak tomatoes, diced
- 1 onion, chopped
- 6 tablespoons olive oil
- 1 tablespoon salt
- ½ teaspoon ground black pepper
- 1 teaspoon Baharat
- 2 tablespoons parsley, chopped
- 2 tablespoons lemon juice
INSTRUCTIONS
- Separate the leaves, remove the stems, and cut each leaf into 4×4 inch (10×10 cm) pieces.
- Place 1 tablespoon of the rice mixture on each cabbage piece and roll tightly, without needing to seal the edges.
- Arrange the rolls in a baking dish lined with parchment paper, stacking them in layers. Squeeze a whole lemon over the top layer and drizzle with a little olive oil. Place a plate over the rolls, pour boiling water into the dish until it reaches about 1.25 inches (3 cm) above the plate (approximately 3 cups of water, depending on the size of the pot), and cover with a lid.
- Begin cooking over high heat. Once the water boils, reduce the heat to low and simmer for about 45 minutes (depending on the pot). Allow to cool slightly, then flip the rolls onto a tray.
RECIPE NOTES
- They are much tastier the next day.
- To reheat the rolls, put them on a parchment paper and into the oven, it really upgrades them.
MY NOTES
FAQ
How long can I store the vegan stuffed cabbage rolls in the refrigerator?
Vegan stuffed cabbage rolls can typically be stored in the refrigerator for up to 3 to 4 days. It’s essential to ensure they are properly cooled before refrigerating them in an airtight container or wrapped tightly in plastic wrap. Before reheating, it’s advisable to check for any signs of spoilage, such as an off smell or unusual texture. Reheat thoroughly until piping hot to ensure food safety. If planning to store them for longer, consider freezing for extended preservation.
Is there a substitute for Baharat if I don’t have it?
If you don’t have baharat spice blend on hand, you can create a similar flavor profile using common spices found in most kitchens. A simple substitute for baharat includes mixing together equal parts of ground black pepper, cumin, paprika, and cinnamon. Adjust the proportions to suit your taste preferences. This homemade blend will provide a warm, aromatic flavor to your dish, reminiscent of the traditional Middle Eastern seasoning.
What can I serve alongside the vegan stuffed cabbage rolls for a complete meal?
To complement the flavors of vegan stuffed cabbage rolls, consider serving them with traditional accompaniments such as creamy mashed potatoes or fluffy rice pilaf. A fresh salad with crisp lettuce, tomatoes, and cucumbers dressed in a light vinaigrette adds a refreshing contrast. Alternatively, you can pair the rolls with roasted vegetables like carrots, zucchini, and bell peppers for a hearty and nutritious meal. Finish off the feast with a side of tangy yogurt or tzatziki sauce for dipping.
How do I know when the cabbage rolls are fully cooked?
To determine when cabbage rolls are fully cooked, look for visual cues and use a food thermometer for accuracy. The rolls should appear tender and the cabbage leaves translucent. Insert a food thermometer into the center of a roll; it should register at least 160°F (71°C) to ensure the filling is fully cooked and safe to eat. Additionally, the liquid in the baking dish should be simmering, indicating that the rolls are cooking evenly and thoroughly.
Can I make the filling ahead of time and assemble the rolls later?
Yes, you can prepare the filling ahead of time and assemble the cabbage rolls later. Prepare the filling according to the recipe instructions, then let it cool completely before refrigerating it in an airtight container. When ready to assemble the rolls, simply reheat the filling slightly to make it easier to work with. Proceed with filling and rolling the cabbage leaves as directed, then bake according to the recipe.
