Thursday, March 23, 2017

St Patty's Cabbage Rolls

I know this post is late but, better late than never, right?  I made this recipe for St. Patrick's Day.  As you know, I love finding recipes that normally contain meat and switching them to vegetarian/vegan friendly recipes.  This year I decided to give cabbage rolls a try. 

These are super simple and made from mostly packaged things.  In a way this is truly a thaw and dump recipe. 

Vegetarian Low Carb Cabbage Rolls

1 head cabbage (20-25 good sized leaves)
2 bags meatless crumbles (I used Quorn)
2 bags cauliflower rice
2 T minced garlic
1 lb mushrooms, diced
1 large onion, diced

Pasta sauce recipe
4 (15 oz) cans diced tomatoes
1 (6 oz) can tomato paste
2 T Italian seasoning

  1. Thaw meatless crumbles and cauliflower rice
  2. Sauté mushrooms, onions, and garlic
  3. Mix together, set aside to cool
  4. Bring a medium sized pot of water to a boil
  5. Separate cabbage leaves, place 3-5 leaves at a time in boiling water for approximately 4 minutes
  6. Set aside to cool
  7. preheat oven to 350
  8. Place tomatoes and paste in blender.  Blend until smooth
  9. Put in medium pot add seasoning and simmer for 15-30 minutes
  10. Place 2-3 ladles of sauce on the bottom of a 13x9 baking dish.
  11. Place cabbage leaf on the cutting board so it forms a cup.  Place a scoop of veggie meat, cauliflower combination in the leaf and roll like a burrito. Put each roll seam side down on sauce{follow link for burrito rolling directions HERE}
  12. After all the rolls are done, ladle more sauce on top, cover with tin foil and bake for 30 minutes, until hot and sauce is bubbly. 

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