Vegan Stuffed Cabbage Rolls

In the quest to find more interesting recipes, I've latched onto stuffed cabbage, vegan style.  I guess it is more of a vegetarian style, since I don't think cheese or dairy is used in making traditional stuffed cabbage - or, Galumpkis.  

I'm not sure if this is Polish or Italian or something in between.  I probably have eaten stuffed cabbage 4 times in my entire life, so it isn't like I love it, but it caught my eye and…well, all I know is that I took some recipes I found online and used them as guidelines for what I will end up with. Or, what my husband will end up with for dinner.  ;)   I have never made this before in any shape or kind…could be interesting.

Anyway…here's the recipe and a picture or two for your viewing enjoyment.

STUFFED CABBAGE - GALUMPKIS

Ingredients

1 large head of green cabbage

Filling:

1 can of black beans (Traders Joe's Cuban are already seasoned and ready to go)

1 cup of cooked quinoa or brown rice

1 small chopped zucchini

Leftover corn (optional)

Carrot shreds (optional)

2 cloves of garlic, minced

Minced or chopped onion

Parsley

Paprika

Salt & pepper

Scant amount (or pinch) of allspice

Lemon juice (optional)

Sauce:

Any marinara sauce…make your own, buy your favorite brand.  I use Trader Joe's Fat-Free Marinara in a can.  Not only is it delicious, but I can add more garlic and basil and make it taste even better.

Now, on with the show...

Fill a large pot (large enough to cover the cabbage with water) with water and bring to boil.  Cut out as much of the hard core/base of the cabbage as you can.  Remove any obviously yucky or loose outer leaves.  Submerge the cabbage in the boiling water and as the leaves begin to soften and loosen, remove with a fork or tongs.  Be careful not to tear them.  Place them, one by one on a large plate or into a large bowl of cold water.   This took much less time and effort that I thought it would.  In fact, it was relatively easy and quick.  You should end up with 8-10 (maybe 12) good sized leaves, gradually diminishing in size.  Once cooled, carefully cut out the thick part of the stalk on each leaf.  Shred or chop the remainder of the cabbage head to include in either the filling or the sauce.

Mix black beans, zucchini, and whatever other veggie you'd like to include (I put corn in there because I had a small amount left over in the fridge), garlic, onion, etc., into a pan to cook.  Let simmer, stirring now and then, for about 15 minutes.  UPDATE HERE:  Mash about half the bean mixture and mix it up with the whole beans.  It will aid in having everything hold together better when cutting and eating the finished product.  Add quinoa/brown rice and let sit and cool a bit.

When you are ready to begin assembling your rolls, turn oven on to 350° to preheat.

Let's Roll!

Place one leaf (I started with the largest and worked my way down) on a large plate curved side down, so it looks sort of like a cup.  Place about 1/3 cup of the filling in the middle just above where you cut out the thick stem.  To begin rolling, turn each end up and across the filling, sort of at an angle across each other, turn in the sides then continue on with rolling up until you almost reach the top.  Take the top gently and turn it over onto the rolled cabbage leaf and place on a plate "seam" side down.  Or, have your baking dish already prepared (I did) with some sauce in the bottom and just place each rolled leaf right into the dish as you finish it.  If you have trouble with the rolling part, try looking online for video.  It is hard to describe doing, and once you do one or two you sort of get your own groove on as to how you get it done.  As you roll smaller leaves, you reduce the amount of filling accordingly.  Once the baking dish is filled with rolled cabbage, mix some of the shredded/chopped cabbage into the sauce and stir.  Pour the sauce over the top, covering the rolls.  Cover and cook for approximately 35-40 minutes, until bubbly.

Covered with sauce.

All cozy and tucked in.

Serve two on a plate, along with crusty bread or a side salad…or whatever you'd like!  I'm thinking these, like so many other dishes I've made, will be even more delicious as leftovers in a couple of days.

Dinner is served.  And it is delicious!