These delicious vegan cabbage rolls are super easy to make and packed full of flavour. They contain a handful of easy to prepare ingredients which together create a delicious flavour combination. This dish is perfect as a family meal or for a potluck party.
Prepare the cabbage by cutting out the tough middle bit (about 3 cm deep). Place the cabbage in a large pot filled with about 5-6 cm of water (cut end down), cover and bring to boil. Lower the heat and simmer gently for about 10 minutes, covered, until the outer leaves start separating. Remove the cabbage from the pot and carefully gather the loose leaves and place them on a plate one by one. Put the cabbage back in the pot, continue simmering, then remove a few more leaves. Repeat this process until you’ve got about 16-18 leaves.
Whilst the cabbage is simmering rinse the rice thoroughly, combine with 1 and ¼ cup of salted water, cover and bring to the boil. Lower the heat and simmer for about 10 minutes, covered, until all the water has been absorbed.
Rinse the lentils, combine with 2/3 of a cup of salted water, cover, bring to the boil, then simmer for about 10 minutes until all the water has been absorbed. Combine the lentils with the rice.
Place the porcini mushrooms in a bowl, add a bit of water and rub with your fingers to remove any grit. Rinse and chop the porcini finely, then place back in the bowl, add 2 tablespoons of water and set aside to soak while you prepare the regular mushrooms.
Fry the onion gently in 2 tablespoons of oil until softened and golden, add the chopped regular mushrooms, increase the heat and cook for about 6 minutes stirring often. 3 minutes into cooking pour in the porcini mixture (including the water it soaked in), season and continue cooking and stirring until all the water has been absorbed. Combine with the lentils and mushrooms, add the ground flaxseed, stir thoroughly and adjust the seasoning if necessary. Form good size oval shapes and set aside.
Preheat the oven to 375 F/ 190 C/ gas mark 5.
Using a sharp knife slice off the thick bit running along the length of the cabbage leaf on the outside. Be careful not to split the leaf. Do this for each leaf.
Place one oval filling shape inside each leaf. To make a cabbage roll fold in the longer sides, then wrap the filling starting with the thick end of the leaf. Press the mixture in with your fingers as you are rolling and roll as tightly as possible. Place the cabbage rolls one by one in the casserole dish so they are nice and snug, very close together.
Make the sauce by dissolving the stock cube in the hot water, adding the tomato paste and stirring. Pour this mixture over the cabbage rolls. Cover with leftover cabbage leaves or a sheet of non-stick paper cut to fit the shape of your dish, place a lid on top or cover with tin foil and bake in the centre of the oven for 1.5 hours.
Use a medium cabbage.
Use the larger leaves to make your cabbage rolls and reserve the smaller ones for covering the cabbage rolls, if there are any leftover (alternatively use non-stick paper).
Don’t forget to season well your rice, lentils as well as mushroom mixture.
You can cook the rice and lentils ahead and refrigerate until you are ready to make the recipe. You can also leave the porcini soaking overnight (also in the fridge).
Wrap the stuffing in the leaves as tightly as possible and place the cabbage rolls one by one in your dish very close together. The end bit of every cabbage roll should be facing downwards.
Freeze these mushroom cabbage rolls in batches in an airtight container. Defrost in the fridge overnight and reheat in the microwave.