Stuffed Vegan Cabbage Rolls

Recipe Source: Chuck Underwood

Ingredients:

• 1 cup onion, diced
• 1/2 cup shredded carrot
• 1 cup chopped mushrooms
• 1 cup riced cauliflower
• 1–2 tsp minced garlic
• 1 Tbs low sodium soy sauce
• 1 Tbs vegan worcestershire
• 1 cup cooked rice
• 2 Tbs tomato paste
• 3/4 cup chopped parsely
• 1 tsp italian seasoning
• 1/2 tsp onion powder
• 1/2 tsp garlic powder
• 1/2 tsp kosher salt
• 1/4 tsp ground pepper
• 1/4 cup panko bread crumbs
• 1 Tbs ground Flaxseed
• 2 Tbs water
• 1/2 sliced onion to layer in baking dish
• additional parsley
• sauerkraut
• vegan sour cream

Directions:

1. Clean and core cabbage, place in pot of boiling, salted water to steam for 5-10 min. Remove and drain, the leaves should remove easily. If not, additional steaming will help
2. Meanwhile, saute the 1 cup of onion until softened add in the carrot and saute an additional 1-2 minutes
3. Add mushrooms and cauliflower, saute to soften add the garlic and saute 30 seconds stir in the soy sauce and worcestershire. Remove from heat and allow to cool
4. When the filling has cooled, add in remaining filling ingredients and mix well
5. Make the flax egg by mixing the flaxseed meal with 2 tbs water then stir into filling
6. Remove the first few cabbage leaves and line the bottom of a 9×13 baking dish. Layer on 1-2 cups of marinara or tomatoes add sliced onion if desired.
7. Remove the tough rib at the bottom of each cabbage leaf making a V shaped cut. Add 2 tablespoons of filling and roll like you would a burrito.
8. Place the cabbage roll in the baking dish and repeat. Cover with any remaining cabbage leaves and an additional 1-2 cups of tomatoes or marinara.
9. Cover with foil and bake at 350° F for 45 minutes. Garnish if desired and serve