Dairy-Free Stuffed Cabbage Rolls
Savor the comforting flavors of traditional stuffed cabbage rolls with a modern twist in this *Dairy-Free Stuffed Cabbage Rolls* recipe. Perfectly tender cabbage leaves are wrapped around a hearty plant-based filling of seasoned cooked rice, crumbled tofu or plant-based ground meat, shredded carrots, and aromatic spices. Simmered in a rich tomato sauce flavored with vegetable broth and a touch of apple cider vinegar, these rolls are bursting with savory, tangy goodness. This recipe is not only entirely dairy-free but also vegan-friendly, making it a wholesome and satisfying meal option for everyone at the table. With a balance of warming spices like paprika and cumin, and a preparation time of just 30 minutes before slow cooking, these cabbage rolls are as simple to make as they are delicious. Serve them hot with an extra drizzle of the flavorful sauce for a cozy, crowd-pleasing dinner that feels like a hug on a plate!
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Recipe Information
Ingredients
- 1 head Green cabbage
- 2 tablespoons Olive oil
- 1 medium, diced Yellow onion
- 3 cloves, minced Garlic
- 2 cups Cooked rice
- 1 cup Plant-based ground meat or crumbled tofu
- 1 medium, shredded Carrot
- 2 tablespoons, chopped Fresh parsley
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Paprika
- 0.5 teaspoon Ground cumin
- 2 cups Tomato sauce
- 1 cup Vegetable broth
- 1 teaspoon Apple cider vinegar
- 1 teaspoon Sugar
Instructions
Bring a large pot of water to boil. Carefully remove 10-12 large cabbage leaves from the head, keeping them intact. Place the leaves in boiling water for 2-3 minutes, or until they are pliable. Remove and set aside on a clean kitchen towel to cool.
In a large skillet, heat olive oil over medium heat. Add diced onion and cook until soft, about 3-4 minutes. Stir in the minced garlic and cook for 1 minute until fragrant.
Add the plant-based ground meat or crumbled tofu to the skillet and cook for 5 minutes, breaking it up as it browns. Stir in the shredded carrot, cooked rice, parsley, salt, black pepper, paprika, and cumin. Cook for an additional 2 minutes to combine the flavors. Remove from heat and let the mixture cool slightly.
Lay a cabbage leaf flat on your work surface. Place about 2-3 tablespoons of the filling near the base of the leaf. Fold the sides over the filling, then roll it up tightly like a burrito. Repeat with the remaining leaves and filling.
In a large pot or deep skillet, combine the tomato sauce, vegetable broth, apple cider vinegar, and sugar. Bring to a simmer over medium heat and stir to combine.
Gently place the stuffed cabbage rolls seam-side down into the simmering sauce. Cover the pot with a lid and reduce heat to low. Simmer for 40-45 minutes, occasionally spooning sauce over the rolls to keep them moist.
Carefully remove the cabbage rolls from the pot and serve hot, with extra sauce spooned on top. Enjoy!
Nutrition Facts
Calories |
1705 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 76.4 g | 98% | |
| Saturated Fat | 18.3 g | 92% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4434 mg | 193% | |
| Total Carbohydrate | 203.3 g | 74% | |
| Dietary Fiber | 28.2 g | 101% | |
| Total Sugars | 38.1 g | ||
| Protein | 64.2 g | 128% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 439 mg | 34% | |
| Iron | 18.8 mg | 104% | |
| Potassium | 2233 mg | 48% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
