Cabbage Rolls

Cabbage Rolls




Prep Time: 35 Min
Cook Time: About 2 Hours

Yields: 12 - 13 Cabbage Rolls

WHAT YOU NEED

• 1 Large Head Green Cabbage
• 2 C Cooked Brown Rice
• 3 Tbsp. EVOO
• 340g Impossible Beef
• 1 Yellow Onion, diced
• 2 stalks Celery, diced
• 1 Bell Pepper, diced
• 6 cloves Garlic, crushed & minced
• 1 Large Egg
• 1 Tbsp. Tomato Paste
• 680ml Passata
• 1 1/2 Tbsp. Red Wine Vinegar
• 1 1/2 Tsp. Dried Oregano
• 1 Tsp. Red Pepper Flakes
• 1 Tsp. Dried Basil
• 1 Tsp. Garlic Powder
• 1 Tsp. Onion Powder
• 1/2 Tsp. Paprika
• 4 Bay Leaves
• Sea Salt & Cracked Pepper
• Fresh Parsley - Garnish

DIRECTIONS

• Carefully core the green cabbage and submerge it core side up into a large pot of gently boiling water. Look for lifting of the leaves near the core and carefully pull them away until you have them detached. Continue until you have 12 - 14 good sized leaves. You can freeze, refrigerate, or chop the remaining cabbage and use it as a base for the rolls.
• Begin heating 1 Tbsp. EVOO in a large skillet set to about medium heat. Add the Impossible Beef and begin breaking it up as it cooks into smaller crumbles. Cook until browned, approximately 5 or so minutes. Strain the beef from the pan and return the pan to the heat. Add the remaining 2 Tbsp. EVOO and the onion, bell pepper, celery, 1/2 Tsp. red pepper flakes, 1/2 Tsp. dried oregano, and a generous pinch of salt and pep. Cook until translucent.

• Next, make a well in the center of the pan and add the garlic. let that sizzle for a minute or so before stirring everything together and adding the tomato paste. Continue to stir and cook for another 2 minutes. Remove from heat. 
• In a large mixing bowl, stir together the browned Impossible beef, cooked rice, cooked veggies, and the egg. Stir together and set aside.
• For the tomato sauce, stir together the passata, 3/4 Tsp. sea salt, red wine vin, remaining oregano and pepper flakes, garlic & onion powder, paprika, and basil. Set aside.
• Spoon a generous amount of the tomato sauce into a large, 3 qt. rectangular baking dish. Spread it around to coat the bottom entirely. (You can then layer your chopped cabbage if you decided to do that)
• To assemble the rolls, cut a triangle from the core end of the leaf, removing the hard part of the stem. Place 1/3 C of the filling in the center of the leaf. Fold the core side over the filling, gently tucking it in before flipping over the sides and rolling until tight. Place the cabbage rolls fold side down in the dish. You want them nestled tightly together.
• Once completed, pour over the remaining tomato sauce and spread it to coat the rolls entirely. Place the 4 bay leaves around the dish before covering.
• Bake covered for at least 1 1/2 hours until cabbage is tender. Remove from oven and set on to a wire cooling rack prior to service.
• Serve rolls with a sprinkle of fresh parsley & ENJOY!

HAPPY VEG