Vegan Kale & Chickpea Cabbage Rolls

February 26, 2015

Vegan Kale & Chickpea Cabbage Rolls

I have been desiring cabbage rolls for a while now but really haven't taken the time to actually make them. Yesterday I just had to make these! They really are very simple to make but require a few steps. If you are pressed for time then simply prepare the filling in advance. It can be made the day before or in the morning. You can also completely assemble them early, refrigerate, then bake for dinner when you are ready. What ever works for you...break it down if needed so that you don't miss out on a really delicious meal!!

I know that my husband almost always likes everything I cook. Still it is a pleasant and rewarding surprise to here him say, "This really taste great! This should be in a restaurant!". Yep, that is what he said last night and I am still grinning. Hope you enjoy it as well!!

Vegan Kale & Chickpea Cabbage Rolls

Serves 3 (recipe can easily be doubled)

Printable Recipe

Ingredients:

6 large cabbage leaves (you can also combine 2 smaller leaves to make one roll)

1 T. coconut oil

1 medium onion, French cut

1 cup sliced mushrooms

1 cup curly kale, rough chopped (about 2 large leaves with center stem removed)

½ cup carrot, grated

1 cup cooked chickpeas (canned chickpeas are convenient!)

½ cup cooked short grain brown rice (great time to use left overs!)

½ t. smoked paprika

1 t. ground cumin

½ t. turmeric

½ - ¾ cup water or vegetable stock*

1- 15 oz. can stewed tomatoes (flavor of your choice) or fire roasted tomatoes

Chopped walnuts (optional garnish)

*I used ¾ cup water with 2 tsp. “Mushroom Seasoning”. I was able to buy a smaller jar of it locally at Heavenly Veggies. Since it is rather expensive this was a nice way to sample it first. It is granular and gives a similar flavour like bouillon. It is salty so additional salt isn't needed.

Here is a nice tutorial on how to French cut an onion- French Cut Onion

Directions:

Prepare the cabbage leaves-

1. Bring a pot of water to a slow boil.

2. Use a paring knife to cut out the center core of the cabbage. Gently peel away the cabbage leaves. I trimmed the thicker part of the center vein first (being careful not to cut to deep into the cabbage). You can wait to do this also after the cabbage leaf has been par boiled.

3. Using tongs, place a few leaves at a time into the boiling water. Boil for about 1 minute. The leaves will soften enough to be pliable for rolling. Remove the leaves and place on a paper towel lined plate. Repeat until all the leaves are par boiled.

Prepare the filling-

1. Heat a skillet on medium heat. Add the coconut oil. When hot add the onions. Sauté for 5 minutes, then add the mushrooms, kale and grated carrot. Sauté for another 5 minutes, stirring occasionally, until the veggies are soft. You want to slow cook the onion so if the heat is to hot turn it down to medium-low.

2. Add the chickpeas, brown rice, smoked paprika, cumin, turmeric and water or vegetable stock. Simmer for a few minutes until the liquid is almost absorbed. Season with pink Himalayan salt if needed.

To assemble-

1. Lay a cabbage leaf down on a plate. If the leaves are small you can lay two leaves together.

2. Place about ¼ cup filling in the center. Fold the stem end over first. Next fold in the two sides and then roll up.

3. Place the rolled cabbages in a baking dish. Pour the tomatoes on top. Cover and bake in a 350°F oven for about 30 minutes. Before serving garnish with chopped walnuts.

* I used Italian stewed tomatoes, placed them in a bowl and broke then up with my fingers. Then I added some extra basil.

You can also cook these on the stove top. Place in a Dutch oven and simmer on low for about 30 minutes.

The process in pictures: