This is a special recipe for vegan cabbage rolls. This goes beyond your standard cabbage roll filling, which usually consists of rice, meat and spices-right? Well, obviously the meat is out in this recipe. What’s in this recipe is my new favorite love…broccoli rice. (more about this broccoli rice below). The filling for cabbage rolls for example, can be mixed together with long-grain rice (which is now optional and not a must) or as a stand alone filling loaded with health and flavor! What’s not to like. In addition, this new-found recipe for me is proving itself to be extremely dexterous! I can use it on anything, in anything and it just boosts nutritional value and gets you fuller faster! Remember, the more vegetable in our diets, the better. Find whichever way, whenever you can to add more vegetables in your meals. It simply works! My conclusion on this recipe is that this little roll is the perfect package. Not only do you get a great finished product, but you get a cabbage roll that is filled with more vegetable. It’s a win-win with a delicious edge.
Pack the veg whenever you can!
Let’s talk about eating a plant-based diet and getting your daily 5 (as a minimum). It’s my personal goal since going plant-based, that those whom I cook for and myself get as MUCH vegetable intake a day in every meal. Coupled with grains and fruits, the daily objective is to shove as much of the vegetable rainbow into your body as it will take-and it has to taste good. Difficult? No, not really. It’s just my reality, and I love it.
What is broccoli rice or cauliflower rice? Well, it’s something that’s been around a long, long time and I’m just learning about it! Frustrating, and feeling like a horse with blinders on, I”m wondering why it took so long to get on board with this delicious, ingenious idea. All you need is a nice food processor-and perhaps a bit of creativity. So, here’s the dish. Broccoli and/or cauliflower rice is exactly what it sounds like. It’s broccoli (for example) chopped up in the food processor, until it reaches the resemblance of rice granules. So, picture rice when you know when to stop ‘pulsing’. Let’s take this idea one step further. The recipes I’ve found out there seem to be limited and on the boring side. I’ve taken this concept and added to it. I love to add flavor. If I have any ginger, I add it, garlic, I add it. If I have spices, I add it. Get the picture?
The road to inspiration
So, my inspiration for this recipe began with the vegetable rice, and I thought to myself that this would in fact make a great filling for cabbage rolls. I think, no, I know you will agree with me. Give it a whirl, and make your body and self happy from the inside out.
Vegan Cabbage Rolls
- 1 head broccoli
- 1 head cabbage
- 1 stem ginger
- 1 clove garlic
- 1-2 small boiled potatoes optional, and makes a great binder
- 1 cup rice cooked, and optional
- 1 can tomatoes
- if you want to add potatoes to this dish, boil a few in your pressure cooker, or use left-over cooked potatoes
- get the broccoli cut and put into the food processor. add what you want for flavor. In this recipe, I added garlic, onions and ginger
- pulse until it's a rice consistency
- add the filling ingredients together.
- in a separate pot, bring water to a boil and add your cabbage leafs one at a time. It takes a few seconds until it's soft, but still strong. take out and let's begin.
- add a spoon of filling
- fold up
- assemble in a deep baking ceramic dish. Pack them tight. When done, add a can of tomatoes over the top with a bit of liquid if you wish (a bit of water perhaps), and bake in an oven @ 200 C, for about 20 min.
- Serve and enjoy!
- To enhance your nutritional intake, serve with a bit of long-grain or wild rice, quinoa, cous-cous and top with a nice dollup of hummus