Cabbage rolls (MM original recipe)
Homemade cabbage rolls that are 100% plant-based with no added fat. Perfect for a casual evening or a quick lunch. Healthy and veggie-rich, yet filling and delicious. If you’re craving nostalgic flavours, these cabbage rolls are 100% worth a try!
Quantity: 7-8 rolls
Preparation time: 30-45 minutes
Difficulty: Easy
You will need:
- 7-8 cabbage leaves (green savoy cabbage is best, as the leaves are softer).
- ⅔ cup finely chopped champignons (approx 45 g)
- ½ cup chopped green onions (50 g)
- 4 cloves of garlic, finely chopped
- 1 tablespoon of fresh finely chopped ginger
- ½-1 tsp chilli flakes (optional)
- 1 cup of diced potatoes (150 g)
- ½ cup finely chopped cauliflower (55 g)
- ⅔ cup finely chopped red, yellow or orange peppers (100 g)
- ½ teaspoon sea salt (optional)
- water (240 g)
- ½ cup finely chopped sugar snap peas (60 g)
How to prepare cabbage rolls?
Wash the cabbage leaves and steam for 2-3 minutes, until they are quite pliable. Then remove the leaves, rinse under cold water and leave to stand.
To make the filling, heat a pan with a splash of water and add the chopped mushrooms, garlic, ginger and green onion. Heat for 3-5 minutes until the mushrooms are soft. Then add the potato cubes, chopped cauliflower and paprika. Season with sea salt and chilli if desired. Simmer for a further 1-2 minutes, stirring occasionally. Pour in the water, cover the pot or pan with a lid and simmer the mixture under the lid for 10-12 minutes until the potatoes are tender. Add the chopped chickpeas as a last step.
Put the filling in a bowl and mash with a potato masher or a pestle to a slightly homogeneous mixture that is easy to shape (do not mash the mixture!).
Take a cabbage leaf and place 1-1.5 tablespoons of the filling at the bottom of the leaf, near the stem. Fold the sides of the cabbage leaf over the filling and roll up tightly. Place the cabbage roll on the steamer rack. Repeat the process until there are enough cabbage leaves and filling.
Steam the cabbage rolls for 10-12 minutes, until the cabbage is quite soft. Serve the cabbage rolls with coconut sauce or honey-butter-chilli sauce.
*This is a translation of the original recipe from Medizinimeedium: https://www.medicalmedium.com/blog/steamed-cabbage-rolls
