Easy Stuffed Cabbage (Vegan Cabbage Rolls)

January 30, 2024January 30, 2024Leave a comment

Easy Stuffed Cabbage (Vegan Cabbage Rolls)
vegan ~ dairy-free ~ gluten-free

Makes: 12-14
Total Time: 1 hour
Difficulty: Easy
Author/Credit: Jessica Williams/Vegan Rescue

So Flavorful!
These Stuffed Cabbage Rolls came out absolutely delicious, it’s a flavor bomb. This was one of those random thrown together recipes. Admittedly, I did not feel like cooking dinner last night. With it just being my husband and I now, it’s so easy for me to have moments when my first thought is what can we pick up. I’m sure I’m not alone here. Also, do you ever buy vegetables with the best intentions…thinking to yourself – I’m going to roast or stir fry these veggies right away for dinner. Next thing you know, every time you open the fridge… there they are just sitting there – day after day ready to spoil. This was the head of cabbage. So, before it got to that point, I thought of this recipe.
I really appreciate this recipe because I had all the ingredients on hand in my pantry/fridge. Feel free to adjust the flavors or swap out some of the herbs/ingredients for what you may have on hand. Enjoy!

Ingredients:
1 Head of Green Cabbage
2/3 Cups Walnuts
2-3 Tbsp (1 handful) Fresh Basil
2-3 Tbsp (1 handful) Fresh Dill
1 Onion, quartered
1 (16oz) Package of Extra Firm Tofu, quartered
1/4 Cup Balsamic Vinegar
2 Tbsp Minced Garlic
2 Tsp Stone Ground/Horseradish Mustard
1 Tbsp Liquid Smoke
Salt/Pepper/Adobo, seasonings to taste
2 Cups Cooked Brown Rice
2 Cups Pasta/Marinara Sauce (store-bought or homemade)

Directions:
-Pre-heat oven to 400 degrees F.
-In a food processor, add the walnuts and blend on low for a few seconds to chop. -To this, add the Basil and Dill, then blend for about 15-30 seconds to combine. Remove this mixture and set aside.
-Back to the processor, add the tofu, balsamic vinegar, garlic, mustard, liquid smoke and seasonings to your taste.
-Prepare the brown rice according to package instructions.
-In a large bowl, add together the walnut blend, tofu mixture and brown rice. Mix together with a fork or your hands to blend together.
-Bring a large pot to boil and add salt. While the water is coming to a boil, carefully peel back pieces of cabbage (first remove/discard the outer layer). Also, if any of the pieces have a thick core piece/stem – I carefully trim this back (pictured below). This makes it easier for rolling up later.
-Add a few pieces of cabbage to the boiling water and allow the cabbage to blanch for a couple of minutes. Remove the pieces and set aside. I do this in batches to not overcrowd the pot.
-In a 13×9 casserole dish/baking dish, add one cup of the sauce to the bottom.
-Next, grab a piece of the cabbage and add the filling, then roll it up. Note: There may be smaller pieces of cabbage, in this case I layer two smaller pieces together before adding the filling.
-Place the cabbage rolls in the sauced dish. I initially intended to make 12, however, I managed to squeeze 14 pieces of rolled cabbage into the dish.
-Add the additional one cup of sauce to the top and spread evenly. Also, add any additional seasoning, if desired.
-Cover with foil and bake for 30 minutes at 400°F. (I served this with mashed potatoes).
-Enjoy!

-Note: this recipe is quick because I’m using a food processor. However, if you don’t have one – finely chop the walnuts/herbs in this recipe and use a masher or your hands to blend the tofu filling.

Easy Stuffed Cabbage Rolls

Makes: 12-14
Total Time: 1 hour (30 minutes prep/30 minutes to bake)
Difficulty: Easy
Author/Credit: Jessica Williams/Vegan Rescue

Ingredients:
1 Head of Green Cabbage
2/3 Cups Walnuts
2-3 Tbsp (1 handful) Fresh Basil
2-3 Tbsp (1 handful) Fresh Dill
1 Onion, quartered
1 (16oz) Package of Extra Firm Tofu, quartered
1/4 Cup Balsamic Vinegar
2 Tbsp Minced Garlic
2 Tsp Stone Ground/Horseradish Mustard
1 Tbsp Liquid Smoke
Salt/Pepper/Adobo, seasonings to taste
2 Cups Cooked Brown Rice
2 Cups Pasta/Marinara Sauce (store-bought or homemade)

Directions:
-Pre-heat oven to 400 degrees F.
-In a food processor, add the walnuts and blend on low for a few seconds to chop. -To this, add the Basil and Dill, then blend for about 15-30 seconds to combine. Remove this mixture and set aside.
-Back to the processor, add the tofu, balsamic vinegar, garlic, mustard, liquid smoke and seasonings to your taste.
-Prepare the brown rice according to package instructions.
-In a large bowl, add together the walnut blend, tofu mixture and brown rice. Mix together with a fork or your hands to blend together.
-Bring a large pot to boil and add salt. While the water is coming to a boil, carefully peel back pieces of cabbage (first remove/discard the outer layer). Also, if any of the pieces have a thick core piece/stem – I carefully trim this back (pictured above). This makes it easier for rolling up later.
-Add a few pieces of cabbage to the boiling water and allow the cabbage to blanch for a couple of minutes. Remove the pieces and set aside. I do this in batches to not overcrowd the pot.
-In a 13×9 casserole dish/baking dish, add one cup of the sauce to the bottom.
-Next, grab a piece of the cabbage and add the filling, then roll it up. Note: There may be smaller pieces of cabbage, in this case I layer two smaller pieces together before adding the filling.
-Place the cabbage rolls in the sauced dish. I initially intended to make 12, however, I managed to squeeze 14 pieces of rolled cabbage into the dish.
-Add the additional one cup of sauce to the top and spread evenly. Also, add any additional seasoning, if desired.
-Cover with foil and bake for 30 minutes at 400°F.
-Enjoy!
-Note: this recipe is quick because I’m using a food processor. However, if you don’t have one – finely chop the walnuts/herbs in this recipe and use a masher or your hands to blend the tofu filling.

Balsamic Vinaigrette

January 14, 2024Leave a comment

Balsamic Vinaigrette
vegan ~ gluten-free ~ soy-free ~ dairy-free

Makes: about 16oz
Total Time: 5 minutes
Difficulty: Easy
Author/Credit: Jessica Williams/Vegan Rescue

What’s new at Vegan Rescue?… Balsamic Vinaigrette and a Power Salad!

I love making my own salad dressing and vinaigrettes are the easiest. I’ll typically add Dijon mustard to my vinaigrettes but ran out this time. This recipe does not include it, but I do recommend it. Another plus to making homemade salad dressing is that you can swap and mix ingredients. This recipe uses agave, which can easily be swapped for honey.

This dressing is the perfect match for this chopped/shredded Power Salad that I made. But it also goes perfectly in wraps or even on top of some veggies. The salad was made with shredded Baby Spinach, Brussels Sprouts, Cabbage, Kale, Parsley and topped with Chickpeas, Sundried Tomatoes, and Sunflower Seeds. I always like shredding baby spinach, similar to how you julienne basil leaves. The baby spinach blends nicely when it is shredded rather than leaving the leaves whole. Also, I massaged the kale in this recipe with salt and balsamic vinegar. This Balsamic Vinaigrette is so simple and easy, a definite “go to” where you can swap ingredients. Enjoy!

**Check out Vegan Rescue on Instagram for a video of this awesome salad and dressing!

Ingredients:
1/2 Cup Balsamic Vinegar
1 Cup Extra Virgin Olive Oil (good quality)
3 Tbsp Agave Nectar
2 Tbsp Minced Garlic
Salt/Pepper to taste (I used about 1/2 Tsp-1 Tsp)

Directions:
-In a 16oz bottle or mason jar – combine all ingredients.
-Shake well to combine and store in refrigerator.
-Enjoy!

Power Salad
Baby Spinach
Brussels Sprouts
Red (Purple) Cabbage
Kale
Parsley
Chickpeas
Sundried Tomatoes
Sunflower Seeds

Balsamic Vinaigrette

Makes: about 16oz
Total Time: 5 minutes
Difficulty: Easy
Author/Credit: Jessica Williams/Vegan Rescue

Ingredients:
1/2 Cup Balsamic Vinegar
1 Cup Extra Virgin Olive Oil (good quality)
3 Tbsp Agave Nectar
2 Tbsp Minced Garlic
Salt/Pepper to taste (I used about 1/2 Tsp-1 Tsp)

Directions:
-In a 16oz bottle or mason jar – combine all ingredients.
-Shake well to combine and store in refrigerator.
-Enjoy!

Cabbage Savage

February 1, 2017April 8, 20227 Comments

Cabbage Savage
(Serves 6-8) ~ Vegan, Gluten-Free, Soy-Free

This cabbage has a slight kick but you can add/adjust as needed. It is super addicting – hence the name… this cabbage is fierce.

I watched some new documentaries recently that I will update on my list. Netflix has some great documentaries and not just the food ones. I watched The Human Experiment and Plastic Paradise. Not only are GMO’s a concern for us but what about the other countless “invisible” toxic chemicals that we are exposed to? It’s no wonder there has been such an increase in: cancer, dementia, autism, obesity, etc. It seems we are really dropping the ball here. It’s like a question of what came first, the chicken or the egg… except it’s more like, the chem industry or the pharm industry.

Ingredients:
1 Head Green Cabbage, cleaned and chopped/shredded (I just use my knife)
1 Tbsp Canola Oil
3 Tbsp Earth Balance (vegan butter)
½ Tbsp Crushed Red Pepper Flakes
2 Tsp Minced Garlic
2 Tsp Salt
1 Tsp Course Black Pepper
½ Tsp Chili Powder
½ Tsp Tarragon

Directions:
-Clean and shred cabbage then set aside. I just slice it up on my cutting board. Be sure to remove the outer thick leaves and quarter/core before shredding and washing.

-In a large pot, heat canola oil over medium-high heat. Add red pepper flakes and minced garlic and heat through for about 1-2 minutes. (Be careful it can quickly burn).
-Add Earth Balance butter and cabbage. Cover and let it cook down for about 10 minutes.
-Stir after 5 minutes so it all sautés and begins to cook evenly.

-After 10 minutes stir again and add seasonings: salt, pepper, chili powder and tarragon. Cover and continue cooking.
I cook for a total time of about 20 minutes and then I turn off heat and allow it to sit for 5 minutes before serving – but keeping the lid on. Enjoy!

Spicy Sweet Potato Wedge & Kale Salad with Asian Tahini Dressing

August 8, 20155 Comments

Spicy Sweet Potato Wedge & Kale Salad with Asian Tahini Dressing
(Serves 6-8) ~ Vegan, Gluten-Free, Dairy-Free

I love this recipe because it can be a salad or appetizer/snack. It is also great for dinner, lunch or as a side! This healthy salad is incredibly delicious and filling. The sweet potatoes can stand alone with the dressing, honestly it was hard for me to resist sampling the sweet potatoes and dipping before building my salad. 🙂 You can always kick the heat up to your liking. Speaking of heat… check down below I’m sharing some pics from my husband’s hot sauce! He has some pretty flavorful sauces. Well try my salad, I’m still working on it three days later. I anticipate that you will really enjoy this recipe! Enjoy.

Ingredients:
2 ½ Lbs Sweet Potatoes, peeled/chopped
½ Tbsp Course Sea Salt
½ Tbsp Chili Powder
2 Tbsp Extra Virgin Olive Oil
4-5 Cups Kale, stems removed/chopped (about 7 stalks)
1 ½ Cup Red Cabbage, shredded
1/3 Cup Peanuts, optional

Directions:
-Heat oven to 450 degrees F. Cut sweet potatoes into wedges or cubes (I prefer wedges). Spread sweet potatoes evenly on two baking sheets and rub with olive oil, sea salt and chili powder. Bake for 30 minutes – toss about halfway through for even baking. Toss with dressing, kale, cabbage and top with peanuts. Enjoy!

Asian Tahini Dressing
¼ Cup Tahini
¼ Cup Tamari Soy Sauce
2 Tbsp Sesame Oil
¼ Cup Rice Vinegar
2 Tsp Fresh Grated Ginger
3 Garlic Cloves, minced
1 ½ Tbsp Brown Sugar
½ Tbsp Sriracha
-Whisk all ingredients to combine. Let stand for 10 minutes for flavors to combine.

Day 3 and still delicious!!!
—–

My hubby’s hot sauce! -Great flavor, I’m not a big heat person but this sauce is amazing. I wonder if he’ll share his recipe one day.

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Spicy Sweet Potato Wedge & Kale Salad

Servings: 6-8 ~ Vegan/Gluten-free
Time: 30mins
Difficulty: Easy
Print

Credit: https://veganrescue.com/
Ingredients:
2 ½ Lbs Sweet Potatoes, peeled/chopped
½ Tbsp Course Sea Salt
½ Tbsp Chili Powder
2 Tbsp Extra Virgin Olive Oil
4-5 Cups Kale, stems removed/chopped (about 7 stalks)
1 ½ Cup Red Cabbage, shredded
1/3 Cup Peanuts, optional

Asian Tahini Dressing
¼ Cup Tahini
¼ Cup Tamari Soy Sauce
2 Tbsp Sesame Oil
¼ Cup Rice Vinegar
2 Tsp Fresh Grated Ginger
3 Garlic Cloves, minced
1 ½ Tbsp Brown Sugar
½ Tbsp Sriracha

-Whisk all ingredients to combine. Let stand for 10 minutes for flavors to combine.

Roasted Beet Borscht

May 22, 2015May 23, 20154 Comments

Roasted Beet Borscht
(Serves 8-10) – Vegan, Gluten-Free, Soy-Free

This soup may sound difficult or fancy even to some, but it is very simple. If you’re a regular reader of my blog than I’m sure you’re probably noticing a trend of “simple” :0. I like simple flavorful dishes and this is certainly one of them. This soup is like a sweet/sour soup, it is very nutritious and delicious and can be eaten hot or cold. This recipe came about because I was thinking of a good use for the extra vegan sour cream we had in our fridge from Tuesday’s Taco night, I don’t like things going to waste. Feel free to try this soup with a dollop of vegan non-dairy sour cream on top, but it is also fantastic without. A must try. Enjoy your day and weekend everyone celebrating Memorial day here in the states!

Ingredients:
6 Med.-Large Beets, scrubbed/stems removed
3 Tbsp Extra Virgin Olive Oil
1 Small Yellow Onion, chopped
3 Stalks of Celery, chopped
½ Head of Cabbage, sliced thinly (shredded)
2 Russet Potatoes, peeled/chopped
2 Quarts Vegetable Broth
3 Tbsp White Wine Vinegar
2 Tbsp Ketchup
2 Tbsp Dill
1 Tsp Sea Salt + 2 ¼ Tbsp for Roasting
1 Tsp Fresh Ground Pepper
3 Tsp Sugar

Directions:
-Heat oven 425 degrees. Roast Beets (Pictured here – I always follow the same directions for roasting my beets). Essentially remove stems from beets keeping about an inch, and then scrub the beets to remove excess dirt. Grab a piece of aluminum foil big enough to wrap two beets making a bed/pouch. Divide 2 ¼ Tbsp Sea Salt evenly between the three pieces of foil. Add beets and bring up the sides to close. Place on a baking sheet to avoid beet juice from seeping out. Roast for 1 hour then remove and set-aside until cool to the touch, then peel and dice.

-In a large stockpot, heat Olive Oil over medium. Sauté Onions and Celery for 3-5 minutes until translucent.
-Stir in Cabbage and continue to sauté for another 5 minutes. Add ½ Quart of Vegetable Broth and continue cooking for 5 minutes.

-Add remaining Vegetable Broth remaining 1 ½ Quarts and bring to boil. Once boiling add Potatoes. Reduce heat and simmer for about 7-10 minutes or until potatoes are fork tender.
-Stir in remaining Seasonings: Vinegar, Ketchup, Dill, 1 Tsp Sea Salt, Pepper and Sugar. Simmer for another minute or two to incorporate flavors.

-While the last two steps are occurring: Open up the Beets from foil package. Peel Beets, I just remove that first thick layer then chop Beets.

-Just after the last one-two minutes that seasonings are being incorporated. Turn off Heat. Stir in Beets. Stir well to combine and let Borscht stand for 10-15 minutes to cool slightly before serving and for the flavors to finish combining. Enjoy!
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Roasted Beet Borscht

Servings: 8-10 ~ Vegan, Gluten-Free, Soy-Free
Print

Credit: VeganRescue.com
Ingredients:
6 Med.-Large Beets, scrubbed/stems removed
3 Tbsp Extra Virgin Olive Oil
1 Small Yellow Onion, chopped
3 Stalks of Celery, chopped
½ Head of Cabbage, sliced thinly (shredded)
2 Russet Potatoes, peeled/chopped
2 Quarts Vegetable Broth
3 Tbsp White Wine Vinegar
2 Tbsp Ketchup
2 Tbsp Dill
1 Tsp Sea Salt + 2 ¼ Tbsp for Roasting
1 Tsp Fresh Ground Pepper
3 Tsp Sugar

Directions:
-Heat oven 425 degrees. Roast Beets (Pictured here – I always follow the same directions for roasting my beets). Essentially remove stems from beets keeping about an inch, and then scrub the beets to remove excess dirt. Grab a piece of aluminum foil big enough to wrap two beets making a bed/pouch. Divide 2 ¼ Tbsp Sea Salt evenly between the three pieces of foil. Add beets and bring up the sides to close. Place on a baking sheet to avoid beet juice from seeping out. Roast for 1 hour then remove and set-aside until cool to the touch, then peel and dice.
-In a large stockpot, heat Olive Oil over medium. Sauté Onions and Celery for 3-5 minutes until translucent.
-Stir in Cabbage and continue to sauté for another 5 minutes. Add ½ Quart of Vegetable Broth and continue cooking for 5 minutes.
-Add remaining Vegetable Broth remaining 1 ½ Quarts and bring to boil. Once boiling add Potatoes. Reduce heat and simmer for about 7-10 minutes or until potatoes are fork tender.
-Stir in remaining Seasonings: Vinegar, Ketchup, Dill, 1 Tsp Sea Salt, Pepper and Sugar. Simmer for another minute or two to incorporate flavors.
-While the last two steps are occurring: Open up the Beets from foil package. Peel Beets, I just remove that first thick layer then chop Beets.
-Just after the last one-two minutes that seasonings are being incorporated. Turn off Heat. Stir in Beets. Stir well to combine and let Borscht stand for 10-15 minutes to cool slightly before serving and for the flavors to finish combining. Enjoy!

Cabbage and Fennel Slaw/Salad

January 16, 2015March 19, 20152 Comments

Fennel, Apple and Cabbage oh my! This recipe is fantastic year round. The crisp and crunch makes me think of summer in these cold winter months. Fennel is so aromatic; the wonderful smell instantly hits you upon cutting in, with liquorice notes it tastes how it smells in my opinion. Fennel is related to celery, dill and carrots (aromatic plants) so why not add them all to the recipe. The dill and celery seeds in this recipe add to the flavorful taste. Vitamin C, Fiber & Potassium, great for immunity!

Ingredients:

3 Carrots, shredded

1 Fennel Bulb, cored and finely sliced/shredded

1 head Cabbage, cored and finely sliced/shredded

½ Red Onions, sliced finely

1 Granny Smith Apple, julienne

2/3 Cup Vegenaise (vegan mayo)

1/3 Cup Extra Virgin Olive Oil

Juice of 1 Small Orange or ½ Large Orange

2 Tbsp Apple Cider Vinegar

½ Tsp Dill Weed

½ Tsp Celery Seed

½ Tsp Salt

½ Tsp Pepper

2 Tbsp Blue Agave

¼ Cup Sliced Almonds, toasted

Directions:

As noted above, core the Fennel Bulb and Cabbage then slice/shred finely – See Note*. To a large bowl, add sliced red onions and shredded carrots – I use a box grater for the carrots. Julienne the Granny Smith Apple and add to the bowl; I use organic apples and keep the skin on.

-In a small bowl whisk the: Vegenaise, Olive Oil, Orange juice (fresh squeezed), seasonings and Agave.

-Lightly toast the sliced almonds in a pan

-Drain the sliced fennel and cabbage (I use my salad spinner). Add to large bowl with Carrots, Onion and Apple. Add dressing and toasted almonds then toss together to coat. Refrigerate for about 30 mins. before serving. Toss again before serving up.

*Note/Tip: After I slice the Fennel bulb and Cabbage I let them hang out in my salad spinner with ice-cold water. Leaving them in the ice cold water while you prepare your other ingredients will keep them crisp and crunchy.

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Tag: cabbage