Smoky Cabbage Rolls

Smoky Cabbage Rolls





​Prep Time: 25 Min
Cook Time: About 2 Hours

Yields: 12 - 14 Rolls

WHAT YOU NEED

• 1 Large Head Green Cabbage
• 4 Bay Leaves

FILLING

• EVOO
• 1 Yellow Onion, diced
• 4 cloves Garlic, crushed & minced
• 2 stalks Celery, diced
• 1 Carrot, peeled & diced
• 340g Impossible Beef
• 340g Yves Veggie Ground
• 1/2 C Cooked Brown Rice
• 1 Large, Free-Range Egg
• 2 Tbsp. Fresh Parsley, chopped
• Sea Salt

SAUCE

• 680g Passata
• 1 1/2 Tbsp. Red Wine Vinegar
• 1/2 Tbsp. Smoked Paprika
• 2 Tbsp. Pepperoncini in oil
• 2 Tsp. Dry Oregano
• 1 Tsp. Dry Basil
• 1 Tbsp. Tomato Paste
• 1 Tsp. Garlic Powder
• 1 Tsp. Onion Powder
• 3/4 Tsp. + Sea Salt

DIRECTIONS

• Carefully core the green cabbage. Bring a large, deep pot of cold water to a boil. Once boiled, reduce the heat slightly and put the cabbage in core side up. As the water simmers, the leaves will naturally start to pull away from the cabbage. Use tongs to carefully slip the leaves off of the head and place them in a colander. Continue until you have about 14 good sized leaves. Once cooled, refrigerate / freeze remaining cabbage for another use.
• FILLING: Set a 12" skillet to medium and add your Impossible beef. Let the beef cook, breaking it up in to smaller crumbles as it cooks. Once it is browned up nicely,  transfer the beef to a bowl and return the skillet to the heat with some EVOO. Add the onion, celery, carrot, and a good pinch of sea salt. Stir and cook 5 minutes. Add the garlic and continue to cook another two minutes. Return the Impossible beef back to the pan along with the Yves veggie and continue to cook until the meat mixture is warmed through. Season with sea salt to taste and transfer the mixture to a large mixing bowl to cool. Once cooled, stir in the egg and cooked brown rice and set aside.
• SAUCE: Whisk everything together in a medium sized mixing bowl. Taste and adjust salt if desired.

• ASSEMBLY: Preheat oven to 350 F . Use a sharp knife to peel some of the stem off carefully and cut a triangle out of the base of the leaf where the stem is. Drop a heaping 1/3 C of the meat mixture in to the center of the roll. Fold the cut out part of the leaf over the filling, tucking it as bets you can. Fold the sides in to the middle and roll. Continue until all filling is gone (about 12 - 14 rolls)
• Ladle some of the smoky sauce in to the bottom of a 9"x13" baking dish and place your rolls fold side down in to the dish. You'll likely have to cram them pretty tight together. Smother them with the remaining smoky tomato sauce making sure to coat them entirely. Drop the bay leaves over the dish and cover.
• Bake for 1 1/2 hours. Remove cover and set on to a wire cooling rack. Serve 2 - 3 rolls with a sprinkling of fresh parsley. ENJOY!

HAPPY VEG