Vegan Cabbage Rolls
Servings: 12 Cabbage rolls
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Ingredients
- 1 head green cabbage
Filling:
- 2 cups cooked quinoa
- 2 cups chopped cabbage
- 2 cups cooked green lentils
- 1 carrot grated
- 2 small cooked yams mashed
- 1 tablespoon poppy seeds
- 1/2 teaspoon stevia leaf powder
- 1/4 teaspoon pepper
- 1/4 teaspoon mustard powder
- 1 lemon juiced
Tomato Sauce:
- 2 cups tomato sauce
- 1 5.5 oz can tomato paste mixed with equal amount water
- 1 teaspoon stevia leaf powder
- 1/2 teaspoon black pepper
- 1/4 teaspoon mustard powder
- 2 teaspoon oregano
Instructions
- Heat the oven to 350 degrees Fahrenheit.
- Lightly grease 13x9 inch casserole dish. Set aside.
- Cut out the tough bottom core of the cabbage. Carefully peel off 12 leaves.
- Place cabbage leaves in large pot of boiling water. Boil for 10 minutes until leaves are tender.
- Rinse cabbage leaves under cold water to cool. Drain well and set aside.
- Grate the remaining cabbage to equal 2 cups. Place in large mixing bowl.
- Add cooked, drained quinoa and lentils, yams, grated carrot, stevia, pepper and mustard powder, poppy seeds and lemon juice to the bowl.
- Taste and add more seasoning, in very small amounts if desired. Mix well.
- In a medium size mixing bowl, combine the tomato paste, water and tomato sauce. Add seasoning and oregano and mix well.
- Pour a little sauce in the bottom of the baking dish. Set aside.
- Lay cabbage leaves out on your work surface. Place 1/4 cup or 3 tablespoons of the mixture into each leaf. Roll up the ends first, and then the sides. Place in the baking pan.
- Continue with each leaf until the casserole dish is full.
- Reserving 1/2 cup, pour tomato sauce over cabbage rolls, making sure all are well covered.
- Cover with lid or tin foil. Bake at 90 minutes or until cabbage is soft. You can test doneness by inserting a sharp knife.
- When cooked, remove from oven, and add remaining sauce if too dry. Serve hot.