Vegan Cabbage Rolls

Vegan Cabbage Rolls tastes scrumptious and are filled with brown and wild rice for extra taste. Easy to make and makes enough for several meals or a big gathering.

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Prep Time 1

Cook Time 1

Course Dinner

Cuisine American

Servings 8

Equipment

1 large saucepan
1 8 x 12 cooking dish

Ingredients

1 head cabbage
2 cups brown and wild rice
2 c 15 oz cans tomato sauce
1 cup saukraut optional

Instructions

Cut 1/4 of the core out of the cabbage
put cabbage in hot water, cover with lid and heat on medium heat for 30 minutes
Add cups of rice to 3 cups of hot water, bring to boil, then cover and reduce heat to simmer for additional 40-45 minutes until rice is soft.
Once cabbage is cooked the leaves will peel off easily.
Put peeled leaves on a plate. Once cool, add approximately 1/4 cup of rice and roll up up in a cabbage leaf and tuck corners in to keep rice from spilling out. As the size of the cabbage gets smaller you will need less rice. So your cabbage rolls will all be different in size. I like to use all the leaves, so rolls will go from large to small. The size of your cabbage will determine how many rolls you have.
In 8 x 12 cooking dish, cover bottom with tomato sauce, then place rolled up cabbage roll on tomato sauce.
Place each cabbage roll next to each other until pan is full.
Once the pan is full, cover the rolls with tomato sauce. You can also cover with saukraut. I love saukraut and my husband does not, so I do half with saukraut and half without.
Cover with aluminum foil and cook at 350 degrees for 1 hour.

Notes

I fill the cabbage leaves with rice until it is about half full. You should have enough leaf to tuck in the edges and roll around the rice. I do it by feel as each cabbage leaf is a different size. Practice makes perfect.

Keyword dinner, no oil, vegan, WFBP