Do you love cabbage rolls but don’t have time to roll them one by one, by one? This recipe gives you the same great flavors of stuffed cabbage with very little effort.
8 nappa cabbage leaves (chinese cabbage)
1-2 tbsp. olive oil
1 garlic clove, minced
1/2 cup mushrooms, sliced
1/4 cup walnuts
1/4 cup hemp seeds
1 cup cooked rice or quinoa
2 cups prepared tomato sauce
Salt and pepper to taste
Vegan cheese (optional)
Wash and drain cabbage leaves.
Thinly slice cabbage and boil in salted water for 10 minutes.
Drain and set aside.
Meanwhile in a food processor add walnuts, hemp seeds and mushrooms. Process until fine.
Saute onion and garlic over medium low heat until fragrant.
Add walnut mixture and cook for about 5-10 mintues.
Add cooked cabbage, rice and sauce.
Add vegan cheese if using.
Cover and simmer 10-15 minutes.