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
Directions
- Thaw meatless crumbles and cauliflower rice
- Sauté mushrooms, onions, and garlic
- Mix together, set aside to cool
- Bring a medium sized pot of water to a boil
- Separate cabbage leaves, place 3-5 leaves at a time in boiling water for approximately 4 minutes
- Set aside to cool
- preheat oven to 350
- Place tomatoes and paste in blender. Blend until smooth
- Put in medium pot add seasoning and simmer for 15-30 minutes
- Place 2-3 ladles of sauce on the bottom of a 13x9 baking dish.
- 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}
- 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.
