Ashley’s Vegan Cabbage Rolls

Ok.  I like it when Ashley comes up with recipes!!!

Because now I need cabbage rolls.  These look amazing.  I think I’m going to try these cabbage rolls with the napa cabbage lingering in my fridge.  And I think the Cashew Sour Cream is going to be delicious on tacos too — like these Vegan Breakfast Tacos.  Mmmm.

– Linz

I was lucky to grow up with 2 grandmothers who were both incredible cooks. My grandmother on my mom’s side (my Nanny) was an amazing baker. She made cookies, pies and tarts for everyone. When I would visit her, she would usually make me my own, personal lemon meringue pie to enjoy during my stay.

My dad’s mom (my Nana) was Ukrainian and she was a marvellous cook. Every holiday there was the traditional fare, but also perogies, borscht, and cabbage rolls. While I wasn’t a big fan of beets as a kid, I could eat perogies and cabbage rolls for days.

My grandmother passed away a few years ago so it’s been awhile since I’ve had a Ukrainian feast. There also isn’t a plethora of gluten-free, vegan Ukrainian fare out there, which is what inspired me to work on this recipe!

Cabbage rolls tended to be gluten- and dairy-free on their own (aside from being topped with heaps of sour cream, but I’ve solved that). In place of meat in the filling, I used crumbled tempeh, which added a nice texture. I also think that a firmer lentil or bean would work nicely in the rice mixture. This recipe is a bit labour-intensive, but totally worth it!!

Ashley’s Vegan Cabbage Rolls
Inspired by Emeril’s Cabbage Rolls

Sauce

• 1 Tablespoon olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 can (28 oz) diced tomatoes
• 1/2 Tablespoon organic sugar
• 1 Tablespoon apple cider vinegar
• 2 Tablespoon tomato paste

Cabbage Rolls

• 1 head cabbage, cored & boiled in hot water until soft and easy to separate
• 1 Tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic
• 1 flax egg (3 Tablespoons water + 1 Tablespoon ground flax)
• 2 cups cooked rice or quinoa
• 1 block tempeh, steamed & crumbled
• 1/2 teaspoon paprika
• 1/2 teaspoon sea salt
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon thyme
• 1/2 teaspoon oregano
• dash cayenne

Cashew Sour Cream

• 1 cup cashews, soaked at least 2 hours
• 2 teaspoons fresh lemon juice
• 1 1/2 teaspoons apple cider vinegar
• pinch sea salt
• 3/4 cups water

Preheat oven to 350F.

To make the Sauce: Add oil to large saucepan over medium-high heat. Add onion and garlic and saute for about 5 minutes until fragrant and softened. Add tomatoes and simmer for 5 minutes. Add sugar and vinegar and simmer for another 5 minutes until sauce thickens. Remove from heat and adjust seasoning to your taste.

Prepare the cabbage leaves: Separate cabbage leaves and remove tough spine from both of leaves if necessary. The deeper you go into the cabbage, the more tough and intricate the leaves get! Spread on tea towel and pat dry.

To make the filling: Saute onion and garlic in olive oil for 5 minutes until fragrant and softened. In a large bowl combine rice, onions & garlic, flax egg, crumbled tempeh, spices and salt. Mix until well combined and adjust seasoning to your taste.

To make the Cashew Sour Cream: Add cashews to a high powered blender and blend until cashews have been pulverized into crumbs. Add remaining ingredients and blitz until smooth.

Assemble the Cabbage Rolls: Spread a layer of tomato sauce at the bottom of a baking dish. On a flat work surface, lay a cabbage leaf, rib side down. Spoon 1/4 cup of the filling into the cabbage leaf and then fold sides of cabbage leaf to make a neat, little package. Place in baking dish and repeat for all leaves and filling, stacking the cabbage rolls in the baking dish as you go. Pour the remaining sauce over the cabbage rolls, cover with aluminum foil and bake for one hour. Remove from oven and serve topped with cashew sour cream.