Sunday, July 5, 2009

Recipe Catch Up, and Vegan Cabbage Rolls

I'd like to say the reason I've been away is that I've been super busy, but I haven't really. Today I made vegan cabbage rolls which were delicious! Initially they were a bit sage-y, but after a couple bites I didn't even notice it. Maybe I'd reduce the amount by half next time.

1 big ol' cabbage


1 pound of mixed chickpeas, kidney and black beans
7 mushrooms, chopped
2 onions, chopped
3 cloves of garlic, chopped
2 cups of cooked mixed wild and brown rice
about a tbsp of olive oil
2 tbsp of sage (I would think about reducing it by half)
2 tsp oregano
thyme ( used the last little bit in the jar...not a measurable amount)
1 tbsp of Bragg's soy sauce
3 tbsp of water
pepper to taste


2 tins of low sodium tomato sauce (the kind with just tomatoes...nothing fancy)
1 the juice of one large lemon
1 tsp of dill
2 tbsp of maple syrup
pepper to taste
1 tsp of chili pepper
1 tsp of garlic powder
1 tsp of onion powder



Saute the oil, onion and garlic until softened.
Add mushrooms and saute for another 3-5 minutes
Add the bean mixture, and the spices, water, soy sauce, mix well.
Blend the bean mixture just a bit, DON'T PUREE IT! You want it to have the consistency of regular cabbage roll filling, not a smoothie...

Bring the tomato sauce to a simmer on the stove, add lemon juice, spices, maple syrup. Cover and let simmer until you are ready to pour over the cabbage rolls.
Core the cabbage (I had to Google how to this)
Bring a large pot of water to a boil, and lower the cabbage into the water.
Soon the cabbage leaves will begin to come off, and using tongs, remove the leaves from the water. Let cool on a plate.

Preheat the oven to 350 degrees.

Once all the leaves are off, scoop a big spoonful of the filling and roll up like a burrito.
Place all of the cabbage rolls in a roasting pan and cover with the sauce.
Cook for about 40 minutes.

I know it seems like a lot of steps, but I had a lot of fun making these, and they were delicious.

I also tried making Jae Steel's Vegan Quiche (although I omitted the crust) and it was delicious! My family of non-vegans loved it too, so you should try it! I also tried an up and coming muffin recipe from her cookbook Ripe from Around Here. So damn good!


  1. those all look amazing
    the cabbage rolls have me extra excited

  2. im going to make these this week! looks yum!

  3. how many rolls did you get from the filling? would loe to try this!

  4. yeah they were really delicious! I forget the exact number but I used up the entire cabbage, but I couldn't tell you how many leaves there were! I would say between 10 and 20.

  5. On the beans, is it 1 pound cooked or dried?