Stuffed Cabbage Leaves (Vegan)

13 Sep 2021
Vegan stuffed cabbage leaves

This recipe was developed for us by north London based vegan chef, Tantrem De Bastet. You can see more of his recipes on his site at www.vegandebastet.com. Follow him on instagram: @vegantantrem.

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While there are many variations and names for this dish such as Gołąbki or just “Stuffed Cabbage Leaves”, this version is based on the Swedish variation, Kåldolmar which in turn took its inspiration from Dolma from the Ottoman Empire in the 18th Century. Traditionally, Kåldolmar is made with pork or beef. Using vegan mince and Liquid Smoke helps make this vegan version a great alternative.

This recipe will fill 6 large cabbage leaves and should be doubled to fill an entire cabbage. Leftover cabbage can be chopped up and added to the filling

 

Ingredients

 

1 Large Cabbage – I used pointed but any will do

1 Tbsp Groundnut Oil

1 Red Onion – chopped

1 Bell Pepper - chopped

1 Garlic Clove - minced

1 tsp Smoked Paprika

6 Chestnut Mushrooms - chopped

220g Plant based mince

½ tsp Liquid Smoke - optional

1 Tbsp Light Soy Sauce

100g Passata

100g Overnight Rice - optional

2 Tbsp Ljus Sirap (Light Syrup) – Golden Syrup can be used

Leftover Cabbage - chopped

Salt & Pepper for seasoning

 

Method

Bring a large pot of salted water to the boil. The pot needs to be large enough to accommodate the whole cabbage.

Cut of the cabbage core keeping the cabbage intact.

Place the cabbage in the boiling water and cover. Over the space of 15 to 20 minutes, the outer leaves will become soft and separate from the head of cabbage. Gently remove the leaves as they fall off and set aside to cool.

Heat the oven to 200C Fan

Heat a large frying pan on medium high and add the oil.

Add the onion and pepper with a pinch of salt and sauté for 3 to 4 minutes until soft.

Add the paprika and garlic and sauté until aromatic, then add the mushrooms and sauté for 3 minutes.

Add the mince, rice, cabbage (if using), soy sauce and liquid smoke and sauté for 2 to 3 minutes, add the passata and syrup and stir through.

Taste and season with salt and pepper.

Remove from heat.

 

Lay out a cabbage leaf with the spine end toward you.

Place a large spoonful of the filling on the leaf, fold the sides in and roll the leaf up and place in a baking dish.

Repeat until the dish is full.

Coat the top of the leaves with a little more syrup if desired and then bake for 30 minutes.

 

Serve with Mashed Potato or Boiled Potatoes, Lingonberry Jam, pickled cucumber and Gravy.

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