When we are going to a social gathering and I really want to make a big statement about how good eating healthy and plant-based can be, these Stuffed Cabbage Rolls are a dish I love to make.
Don't be intimidated by the number of steps it takes to make this recipe. It's actually very easy to make. Because there are a number of different ingredients going into the rolls, I've tried to give very detailed instructions with step-by-step photos to make it even easier.
The first step of this recipe is to steam a head of cabbage. First, remove any wilted or dark leaves and remove the core with a sharp knife.
To steam the cabbage head, you’ll need a large stockpot with a lid and steamer basket. Place the steamer basket inside the pot and fill will water until just before it touches the basket.
Cover the pot and cook on medium-high heat for approximately 20 minutes or until the cabbage is soft when pierced with a fork.
Remove from heat and, when the cabbage head is cooled enough to handle, pull off 8 or more large leaves that will be used as wraps, and set them to the side.
Making the filling
This is a really easy stuffed cabbage filling to make, and it only takes a few minutes.
While the cabbage is steaming is a good time to go ahead and cook the wild rice. It usually takes about 15-minutes on the stovetop. Cook according to the package directions.
While the rice and cabbage are cooking, start preparing the veggies. First, dice up the garlic, onion, celery, and carrot into small pieces.
In a nonstick pan, add a little veggie broth (3 Tbsp) and then the diced veggies. Saute on medium heat for approximately 5 minutes until they become slightly tender. Add more veggie broth one tablespoon at a time as needed to keep from sticking.
Add the sauerkraut (drain it first), dill weed, and salt, and cook for another 5 minutes. Remove from heat.
Now, Cover the bottom of a 9″x13″ baking dish with a thin layer of marinara sauce. I have included some of my favorite marinara options below.
How to roll up the cabbage leaves
The steamed cabbage leaves should be tender enough to bend and wrap. Go ahead and place one leaf on a cutting board or another flat surface.
Fill the leaf with a layer of cooked wild rice or another rice blend (approximately 1 heaping Tbsp).
Next, add a layer of the seasoned mixture of sauerkraut and cooked veggies (celery, carrots, onion, and garlic). Then, sprinkle with a little of the Sesame Seasoning if you’re using it. The recipe is below.
Rolling these up is simple because the cabbage head has been steamed allowing the leaves to be easily folded.
Fold the bottom end (stem end) up and over the filling.
Next, fold the side edges of the leaf over the middle-filled portion.
Begin to roll up firmly to the end, then place roll side down into baking dish with marinara sauce.
Continue making rolls until you have 8 or more prepared and in the baking dish. Then pour a layer of marinara sauce over the top. Sprinkle with a little more of the sesame seasoning.
Bake at 350 degrees for approximately 25 minutes, or until sauce is good and bubbly. Serve warm.
Sesame Seasoning
Toast sesame seeds in a dry skillet over medium heat. Stir constantly until seeds begin to pop and brown slightly. Do not leave unattended, they will burn quickly.
Transfer to a blender with salt and nutritional yeast. Grind into a fine powder. Place in an airtight container. Can be stored in the refrigerator.
Video
Notes
Oil-free marinara sauce optionsBelieve it or not, the Aldi discount grocery store has a marinara brand that is Dr. John McDougall compliant, with no oil. It’s called Simply Nature and is organic. Here in North Carolina, it sells for about $2 for 25 oz.Make sure to read the labels, because some variations do contain oil or animal products. Aldi stores often carry different products, so do a quick check of the ingredient list. Another great oil-free marinara is the DeLallo Fat-Free Brand. It can be ordered on Amazon and delivered straight to your door. I actually love this particular brand.If you would rather, you can make your own marinara. Check out Will, from Potato Strong’s Marina Sauce.