TANGY CABBAGE ROLLS 🍅🌿🍅

Hello my Dearest Steemians,

Today I would like to share a delicious recipe, perfect of this time of year for my favorite contest, the VEGAN WEDNESDAY, initiated by Steemit Sweetheart @heart-to-heart. She wonderful friend and devoted vegan who works very hard to promote healthy and kind living.

This is the first time I made and ate cabbage rolls ever. For some reason, I had no intention to try them before I was vegan, but now I realized that they are one of the perfect traditional dishes to be veganized. I know lots of eastern European people like them and have been eating them since childhood. I am just not sure how they would like my recipe not only because it is vegan, but because I am using few unorthodox ingredients as well. Nevertheless, my family and I love them and I believe you will too. They are not only flavourful, but also highly nutritious and they taste even better the next day. I suggest you make some extra to take to work for lunch.

TANGY CABBAGE ROLLS

Cabbage Rolls with Roasted Tomato Sauce & Thyme

Vegan – Gluten Free

Serves 4

INGREDIENTS

• Cabbage leaves 8
• Brown rice cooked 1cups
• Quinoa cooked 1 cup
• Mushrooms 1 ½ cup (cut into small pieces)
• Sundried tomatoes 1cup diced
• Shallot onions 3
• Garlic cloves 4
• Grind peppercorns to taste
• Himalayan pink salt to taste
• Thyme fresh or dry 1tbs (only leaves)
• Himalayan Pink Salt to taste
• Oil of your choice

FOR THE SAUCE
• Tomato puree 3 cups
• Roma tomatoes 6 (cut in halves)
• Garlic minced 4 cloves
• Garlic 4 cloves cut in halves along the long side
• Apple cider vinegar 1tbs
• Thyme dry or fresh 1tbs
• Himalayan Pink Salt to taste
• Cayenne pepper to taste (optional)
• Olive oil 1tbs

PROCESS
• Cut the core of the cabbage and remove the leaves.
• Steam the leaves for 6-8 minutes. Make sure they don’t get mushy.
• Trim the thick stem from cabbage leaves with a sharp knife and set aside.
• Preheat the oven to 400 F.
• Place your tomato halves into casserole dish.
• Add salt, garlic cloves, apple cider vinegar, olive oil, garlic powder and thyme.
• Roast for 30 minutes.
• When ready, set your oven on broil and roast the tomatoes for 10 more minutes.
• While you roasting your tomatoes, sauté the mushrooms on hot oil with salt and pepper for couple of minutes.
• Add onion while stirring for another minute, add garlic and stir until golden brown.
• Take it off the heat and mix it in a bowl with rice, quinoa, sundried tomatoes, salt and thyme.
• Mix thoroughly.
• When ready, place 1/3 of cup of the filling near the stem of a leaf.
• Fold stem over filling, fold sides to the middle and roll up as tight as possible.
• Place them in a casserole dish and add the tomato puree with thyme.
• You may add salt if needed and pinch of cayenne pepper if you like little bit spicy.
• Place the dish in preheated oven to 375 F and bake for 20min.
• In a food processor, dice the roasted tomatoes with the roasted garlic by pressing pulse.
• You want them little chunky, so be careful not to overdo it.
• Top your rolls while serving with the grilled diced tomatoes and garnished with thyme.

PLEASE MAKE SURE YOU JOIN US & SHARE YOUR VEGAN RECIPES, VEGAN PRODUCTS, ESSAYS OR OTHER EXPERIENCES YOU HAVE WITH VEGANISM, EVEN IF YOU ARE NOT A VEGAN. TO FIND OUT MORE DETAILS PLEASE FOLLOW THIS LINK: https://steemit.com/veganwednesday/@heart-to-heart/winner-winner-no-chicken-dinner-cuz-it-s-vegan-week-8-veganwednesday-contest-week-9-important-announcement

BON APPETIT & THANK YOU FOR VISITING

https://lenanovak.wixsite.com/vegan-living

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