Vegan savoy cabbage rolls
Easy and healthy vegan lunch or dinner recipe. Low-fat cabbage rolls. Author: Krista, www.bunnymommycooks.com
    Servings Prep Time
    10rolls 30min
    Cook Time
    20min
    Servings Prep Time
    10rolls 30min
    Cook Time
    20min
    Ingredients
    • 10 savoy cabbage leaves
    • 3 medium size carrots(~300 g)
    • 1 red bell pepper(~300 g; the bell pepper can also be in a different color)
    • 1 tomato(or 8 cherry tomatoes)
    • 1 medium size leek(~150 g)
    • 450g of canned or cooked chickpeas
    • 3cloves of garlic
    • 2tablespoons of extra virgin olive oil(or any other oil that you prefer)
    • juice from half lemon(optional)
    Instructions
    1. before cutting the vegetables, put a large pot full of water to boil – this water will be necessary to boil the savoy cabbage leaves. While the water is getting hot, cut tomato or cherry tomatoes and bell pepper in small pieces. Cut leek in slices by afterwards separating the layers with your fingers. Peel the carrots and grate them in short thin strips. Put the vegetables in another pot, add ~400 ml of water and cook for 15 minutes;
    2. while the vegetables are cooking, separate the savoy cabbage leaves from the stalk and put them in the boiling water that you started to heat up in the beginning for 3 – 5 minutes. The boiling time depends on the size of the leaves. Please, pay attention to the fact that the water must be boiling in order to make the leaves soft. Be aware also of the fact that most probably it won’t be possible to boil all 10 leaves at the same time, so the boiling will need to be done in turns by boiling 2 – 4 leaves each time;
    3. when all the leaves are boiled, let them cool down a bit in a bowl or a plate. While the leaves are cooling down, put the chickpeas in the food processor and blend them into small pieces. Then drain the cooked vegetables (important! – do not skip this step, otherwise the stuffing will be too liquid) and add them to the blended chickpeas in the food processor. Blend everything together until you get a mixture that is evenly mixed and without big pieces of ingredients;
    4. transfer the mixture to a bowl, add freshly pressed or grated garlic and mix everything with a spoon;
    5. heat up the oven to 180°C/350°F and prepare the baking dish in which you plan to cook the savoy cabbage rolls. In case your baking dish tends to burn the food or it makes the food stick to its bottom, line the baking dish with parchment paper;
    6. start making the rolls by taking a savoy cabbage leaf, laying it flat and placing ~2 tablespoons of stuffing in the center of the lower part of the leaf (the amount of the stuffing depends on the size of the leaf, so to understand how much stuffing you should put in every leaf, make sure that once you start to roll the leaf, the stuffing doesn’t come out). Fold in the sides and roll the leaf up. Place the roll in the baking dish so that the ending part of the leaf faces down. Repeat with the remaining savoy cabbage leaves;
    7. when all the savoy cabbage leaves are rolled and placed in the baking dish, drizzle 2 tablespoons of oil over the rolls and put the baking dish in the middle compartment of the preheated oven for 20 minutes. If after 20 minutes there’s still no brown spot on the rolls, leave them in the oven for some extra minutes until in some places the rolls start to get some brown spots;
    8. if desired, before serving sprinkle some lemon juice over the rolls to add an additional note of freshness.