Vegan Stuffed Cabbage Rolls | Recipe and Instructions
♡ Want the Vegan Stuffed Cabbage Rolls recipe?
Get it here:
Want more nutritious, delicious, fresh + fast vegan recipes?
♡ Visit our Store at
All classes are recorded so you can sign-up at anytime to receive the 33+ recipes, full-length 90 minute classes, shopping lists and daily support. Make your reservation today:
♡Here is the list of all of our Vegan Cooking Series. Join anytime and receive all the recipes, full-length class recordings, detailed shopping lists and daily support:
♡ Follow us on Instagram here:
♡ Follow Elspeth's Instagram here:
♡ Follow Caileigh's Instagram here:
♡ Follow Us ♡
Subscribe to our email list:
Follow us on FB:
Follow us on Instagram:
Twitter:
Official Website:
About Vegan News Daily:
Dynamic Mother/Daughter Duo Elspeth The Speedy Vegan Feldman and raw vegan expert Caileigh Feldman are Culinary Instructors at your number one news source for all things that are whole-food, plant-based. Elspeth and Caileigh love showing how to prepare vegan recipes that are always nutritious, delicious, fresh and fast. They are passionate about making a positive impact on the lives of all animals on this dear Earth, the environment and on the health of as many people as possible. Elspeth and Caileigh love hosting joyful, action-packed cooking classes online and demonstrating how to make meals that are good for you...and good for the planet.
Healthy Vegan Cabbage Rolls Recipe ???? Chinese Cabbage Rolls with Tofu Stuffing!
Hello! Today we will cook cabbage rolls from Chinese cabbage! This will be a vegan version, so instead of meat filling I will use tofu and mushrooms with vegetables. This dish is very healthy and nutritious, as well as very easy and quick to prepare. It can be eaten for both lunch and dinner. Everyone will definitely like it!
Ingredients:
Napa cabbage - 1000 g (24 cabbage leaves)
Tofu - 200 g
Cooked rice - 100 g
130 g of any mushrooms you like (I used Agrocybe aegerita)
1 middle carrot
3 minced garlic cloves
A bunch of green onions
1 tbsp of starch
1 tbsp of tamarind sauce
1 tbsp of soy sauce
1 tsp of rice vinegar
1/4 of ground black pepper
1/2 tsp of salt
2 tbsp of sesame oil
For the sauce:
1 tbsp od sesame oil
20 g of green onion
4 garlic cloves
1 tbsp of soy sauce
2 tbsp of tamarind sauce
1 tsp of brown sugar
1 tsp of rice vinegar
1 tsp of starch
120 ml of warm water
Total calories – about 1020
Dear friends! If you liked this video, please subscribe and turn on notifications for new videos ???? Thank you very much!
Also share your opinion about the presented recipe in the comments down below - it will be interesting to read them ????
Using the Share button, you can easily send this video to your friends in your favorite messenger or by email. That way, they too can easily and quickly watch this video ????
Have a nice day! ????
#Cabbage Rolls #Chinese Cabbage #Vegan #Tofu
Greek Cabbage Rolls/ Lahanodolmades
Λαχανοντολμάδες
Get this recipe with exact measurements and more on my website:
Serves 6:
1 large cabbage, stem removed
2 carrots
3 celery ribs
For the filling:
1 pound ground beef
1/4-1/2 cup olive oil
1/4 cup water (or more)
1 small onion
1/2 cup uncooked white rice
1/2 cup chopped parsley
1/2 cup chopped dill
1 teaspoon salt
black pepper to taste
5-6 cups chicken broth or water
For the egg lemon sauce:
3 egg yolks
1/2 cup freshly squeezed lemon juice
2 tablespoons cornstarch
Boil the cabbage in salted boiling water with the cored part facing down. Flip it around and boil an additional 10-15 minutes until the leaves begin releasing easily and have become somewhat translucent. They should not be overcooked to the point where they become soft and mushy.
Pull the leaves out as they detach from the cabbage and set them in a colander to drain.
When you peel off most of the leaves and you get to the core with the smaller leaves it will be difficult to remove the leaves without ripping them. At this point just remove the small bunch with the core attached and place in the colander. It will be easier to separate them once they are cooled. Most of these leaves will be too small to use for the cabbage rolls so they will be used as the bed or cover.
Roughly chop the carrots and celery into large chunks and place them in the bottom of your pot. These will be the bed that the cabbage rolls will sit on so that they do not come in direct contact with the heat and cook more gently. This will prevent them from falling apart while simmering.
Use some of the small and shredded pieces of cabbage to cover the vegetables.
Place half of the onion in a food processor and pulse until it is finely chopped. Add the parsley and puree until smooth. Place this mixture in a large mixing bowl.
Pulse the remaining half of the onion until finely chopped. Add the dill and puree until smooth. Place this mixture in the mixing bowl.
Add the ground beef, salt, pepper, rice, olive oil, and water to the purred herbs and onion and mix well to combine. The best way to do this is by hand. Break up the ground beef and add 1/4 cup more water if the mixture is not very moist.
A very moist, wet filling will make the best tasting cabbage rolls.
To assemble the cabbage rolls, take a cabbage leaf and lay it flat on your work surface. Cut of the thickest part of the stem. Place a full tablespoon of the filling in the center, fold the left and right sides of the leaf over the filling then roll it up.
Continue the same process adjusting the amount of filling depending on the size of the cabbage leaves (smaller leaves get less filling). Keep in mind that when the filling is cooked, the rice will expand a bit. Roll them up tight but giving enough room for the rice to expand.
Some leaves may be very large. You can cut those in half and use them to make 2 rolls.
Layer the cabbage rolls in the pot fitting them snug together.
Cover them with cabbage leaves.
Place a plate over them inverted. This will keep them in place so that they do not fall apart while cooking.
Pour enough water or chicken broth to come right up to the plate.
Cover the pot and bring to a boil. Reduce to a simmer and cook for 30-45 minutes.
Carefully remove the plate and the extra cabbage leaves from the pot.
Combiner the egg yolks, cornstarch, and lemon juice in a bowl. Whisk well until smooth.
Add some of the hot broth to the egg mixture. Whisk well.
Season with some more salt and pour the egg lemon mixture into the pot. Carefully shake the pot from side to side to distribute the egg lemon sauce.
Bring to a boil. Taste the seasoning and add more salt if necessary. Remove from heat and allow to rest for at least 15 minutes before serving. The sauce will thicken as it sits.
Serve with some warm toasted bread.
Enjoy!
Official Facebook Page:
Instagram:
Pinterest:
Twitter:
Here are links to some of my favorite cooking tools. The links take you to Amazon where I'm proud to be an affiliate partner :)
My cutting board:
Kitchen Aid Mixer:
Food Processor:
Microplane:
Madeleine Pan:
Cheesecake Pan:
Vitamix Blender:
Nonstick pan:
Cast iron pan:
Pastry Bag:
Half sheet baking pans:
Thanks for watching! I'd love to see your recreations of these dishes so please share pics with me on social media :)
Don't forget to SUBSCRIBE and spread the word so that we can make the world more delicious!
Vegetarian Cabbage Rolls (with a Holiday Inspired Filling)
Recipe:
Vegetarian Cabbage Rolls (with a Holiday Inspired Filling)
When planning our holiday meal this year, we know that these Savoy cabbage rolls stuffed with mushrooms, onions, sage, sweet potatoes, dried cranberries, and wild rice will be on the menu! They are a great focal point for a vegetarian (or vegan) meal and make an incredible tasty side for a traditional turkey, roast beef, ham, or duck dinner.
Our philosophy is to buy the freshest ingredients we can find, prepare them simply and share meals with our family and friends. Fortunately for us, Ontario grown cabbage, onions, mushrooms, and sweet potatoes are all available locally and in-season in December. They are actually available throughout most of the year!
I choose Savoy cabbage as the star for these cabbage rolls. It is a variety that is mild in flavour, very tender, easy to work with, and it does not hurt that their crinkly green leaves are pretty photogenic.
Growing up, I used to think that making cabbage rolls was a full day commitment because my aunt or baba would make dozens at a time. But when you just make 12, the prep time is minimal and while the cabbage rolls are cooking, it leaves time to wrap a few gifts. Make them a couple of days in advance, keep them refrigerated, and warm them up to reduce the stress of the big day.
Created in partnership with @ProducemadesimpleCa
Golubzy/Russian Stuffed Cabbage Rolls
Stuffed Cabbage Rolls is a a common dish to the cuisines of the Balkans, Central, Eastern Europe, Azerbaijan and Iran, as well as Middle East and West Asia and Northern China.
But is is probably the most popular cabbage dish in Russia, after Borscht of course.
Stuffed Cabbage Rolls:
You will need:
1 cabbage head
For the sauce:
3 medium carrots(grated)
1 large onion
1 large can of San Marzano or any other type of canned tomatoes
5 cloves garlic(pressed)
½ cup of fresh dill and parsley
salt and pepper to taste
1 tbsp butter
2 tbsp cooking oil
Method:
Saute onion in butter and oil( you need 2 onions in total)
Add salt and pepper.
Reserve half for the filling.
In a large sauce pan, add cooking oil.
Add grated carrots and onion.
Add garlic and crushed tomatoes(reserve ½ cup of tomato puree for filling).
Add fresh herbs, salt and pepper.
Set aside.
Filling:
1 lb ground beef
1 lb ground pork
1 onion
1½ cups of rice(cooked to al dente)
fresh herbs(parsley and dill)
½ cup tomato puree
¼ cup cold water
salt and pepper to taste
Combine all ingredients and set aside.
Prepare cabbage leaves.
Trace the core of whole cabbage around with sharp knife.
Place it in a large pot with boiling water core side down.
Remove some of the outer leaves as they start cooking and place them on the paper towel. Repeat the process until you left with pretty much just the core.
To make rolls:
Place a generous amount of filling on the cooked cabbage leef.
Roll tight.
In a large pot, add some of the sauce, then cabbage rolls, then sauce again, then cabbage rolls.
Cover with more sauce and simmer on a low heat for 45 minutes.
Serve with sour cream and fresh dill!
Enjoy!
Thank you for watching!
Please like and subscribe!
I will see you soon!
Nastassja:)
My Tagine:
Garlic press:
How to Cook Cabbage Rolls Stuffed with Carrot, Chicken and Potato
Huwag husgahan ang repolyo
Pagkagat mo ika'y magogoyo,
Malasa ang loob, ika'y busog lusog.
Don't judge a cabbage by its cover,
with this stuffing, you can't get over.
Ingredients:
1/2 Kilos Ground Chicken
1 Chicken Broth Cube
2 Tbsps Oyster Sauce
1 Red Onion
1 Garlic
2 Tbsps Black Pepper
1 Carrot
3 Potatoes
1 Cabbage Head
Steps:
A. Prepare the stuffing.
1. Peel and dice the carrots into small cubes. Do the same for the potatoes.
2. Peel and mince the garlic. Dice the onions.
3. Saute the garlic and onion, then add & melt the chicken broth cube.
4. Add the chicken. Sprinkle with pepper. Add the oyster sauce. Mix well until sauce chicken absorbs the liquid.
5. Add the carrots and potatoes and continue sauté until chicken is golden brown.
B. Preparing the cabbage wrapping:
1. Prepare the cabbage by taking out the main stem at the middle.
2. Fill a pot with water up to 3/4 and bring to a boil.
3. Drop the cabbage and let boil for 10 mins.
4. With steel tongs, gently peel out each leaf.
5. When you’ve taken half of the leaves from the cabbage head, cover again and let boil for another 3 mins.
6. Repeat until you tear all the leaves.
7. Drain the cabbage leaves from the water and let cool.
C. Assembling the cabbage rolls.
1. In a tray/ large chopping board, lay one cabbage leaf flat.
2. Take one-1 1/2 spoons of stuffing then place at the center.
3. Fold the top side towards you and the bottom side away from you to meet in the middle.
4. Fold the left side one inch then start rolling into the right side to close.
5. Seal with a toothpick in the middle.
Music: Everything You Need Is By Your Side by Vlad Gluschenko
Creative Commons — Attribution 3.0 Unported — CC BY 3.0
Free Download / Stream:
Music promoted by Audio Library