I am a bit late in posting this vegan stuffed cabbage recipe. It would have been probably more relevant one or two months ago. However, my mother’s garden still hosts a few green cabbages so I’m assuming there is still time for you to find cabbages at your local vegetable supplier and try this recipe!
A winter recipe
The in-season list of vegetables goes a bit thin in winter. Hopefully we can always rely on our cruciferous friends: red cabbage, kale, cavolo nero, green cabbage, and so on. At some point, we usually – me included – get a bit bored with them and don’t get any new ideas on how to cook these vegetables anymore. Stuffed cabbage is however one of those winter recipes I do not get bored with: you just need to vary the filling! Here I share with you my favourite version of this recipe, cooked with green cabbage and a stuffing made of onions, carrots and vegan sausage meat.
What trimmings for this vegan stuffed cabbage?
I usually like to accompany the stuffed cabbages with a homemade dish of mashed potatoes, because this is how my grandma prepares it. More generally, potatoes are a great side dish to any recip with cabbage: mashed, oven-baked, steamed, hash brown, take your pick. You can also accompany this recipe with a winter salad, made with lamb’s lettuce, for instance. According to me, this dish can also be served on its own, it all depends on what you’re feeling like at the moment.
Vegan stuffed cabbage recipe
Serves 2 persons
Preparation time: 30 minutes
Cooking time: 30 minutes
1 green cabbage
250g vegan sausage meat
200mL tomato sauce + 2-3 tbsp for the dish
1/2 tbsp lemon juice OR white wine
1/2 tbsp apple cider vinegar OR white wine
1 tbsp chopped parsley
1 pinch ground nutmeg
Peel the leaves off the cabbage. In a saucepan, bring water to a boil. Blanch the cabbage’s leaves, 4 to 5 at a time, for approximately 3 minutes. Set aside in a bowl filled with ice cold water, so that the leaves keep their gorgeous green colour.
Prepare the stuffing. Chop the onions and the carrots. Cook them for 5 minutes in some oil. In the meantime, mince the vegan sausages. If necessary, crush with a fork to make it look like minced meat.
Add to the carrot – onion preparation and cook for a couple of minutes while constantly stirring. Deglaze with the white wine OR with the lemon juice and apple cider vinegar. Finally, pour the tomato sauce in and let simmer for a few minutes.
Remove from heat, add the chopped parsley and salt & pepper to your taste.
Preheat the oven at 180°C. Spread 2-3 tbsp of tomato sauce in the bottom of an ovenproof dish. Take 2 cabbage’s leaves and place 1 to 2 generous tbsp of stuffing in the middle. Close the leaves as tightly as you can and cover with 2 more leaves. Place this bundle in the dish while making sure that the “open” side is on the bottom, so that the leaves do not unfold.
Repeat these steps as many times as needed. With a medium sized cabbage and the stuffing quantities indicated in this recipe, you should be able to form 6 pieces.
Finally, sprinkle with gomasio and bake in the oven for 30 minutes at 180°C.
Find all my savoury recipes on this page.