Vegan Stuffed Cabbage - A delicious twist on the traditional St. Patrick's Day Recipe. The stuffing is made using brown rice, mini sweet peppres, zucchini, peas, okra, Shiitake mushrooms and brown rice Jump to Recipe Print Recipe

Vegan version of the stuffed cabbage. This one uses Red Cabbage. It has Brown rice, Mini Sweet Peppers, Peas, Okra, Onions and Zucchini. St. Patrick’s Day.

Red Cabbage is my favorite cabbage, so, I decided to make stuffed cabbage out of it.

It is definitely hard to work with, but, it always pays off in the end. I have made red cabbage pizza before and it was very delicious.

Also I had a red cabbage salad a while back. It had a simple yogurt dressing and I loved eating it more than making it.

Irish food has some vegetarian options, so, I decided to explore some options. Instead of going with the usual stews and mashed potato recipes, I thought cabbage recipe would be a great idea.

For this stuffed cabbage recipe, I went with brown rice. It is denser and healthier than any white rice.

Adding dried Shitake mushrooms to the stuffing was a last minute thought and it definitely paid off. Of course, I had to include my obsession into this recipe. The mini sweet peppers are my favorite vegetable in the world. They added a sweetness and a tangy flavor to the stuffed cabbage.

I had some leftover okra from my vegetarian gumbo recipe and thought it would be a great idea to include them into the stuffing. Mine were frozen okra, but, feel free to use fresh okra.

Steaming the cabbage is an adventurous undertaking. For the easiest way, I have found that food.com’s method works best. Adding the whole cabbage to boiling water is a great way to loosen the leaves. Once the leaves come off, stuffing them is a piece of cake.

The tomato sauce is homemade, but, you could use your favorite marinara sauce. It does taste better with a sauce base. I want to experiment with white pasta sauce like Alfredo.

Be sure to check out other ingredients you can add to the stuffing. What stuffing do you like to use?

Vegan Red Stuffed Cabbage

Stuffed Cabbage for Vegans Vegan Stuffed Cabbage - A delicious twist on the traditional St. Patrick's Day Recipe. The stuffing is made using brown rice, mini sweet peppres, zucchini, peas, okra, Shiitake mushrooms and brown rice Print Pin Prep Time: 10 minutes Cook Time: 50 minutes Total Time: 1 hour Servings: 8 Rolls Calories: 119 kcal Author: Healing Tomato Ingredients For the Sauce 1 tsp extra virgin olive oil

1 clove garlic crushed

1/2 cup tomato paste

1/2 cup diced tomatoes from a can

1 tomato chopped

1 tsp sea salt

1 tsp basil dried For the Stuffing 1 tsp extra virgin olive oil

1/4 cup peas frozen or fresh

1/4 cup okra frozen or fresh

10 Shiitake Mushrooms dried

1/4 cup red onions chopped

1/2 zucchini

1 tsp sea salt

1 tsp parsley dried

1 tsp oregano dried

1/2 cup brown rice cooked For the cabage 1 red cabbage the smallest you can find

water Enough water to submerge the whole cabbage Instructions Preheat the oven to 400 degrees To boil the cabbage Bring water to a boil

While water is boiling, remove the outer leaves of the cabbage that may be damaged

Stick a for in the core of the cabbage then stick a knife in the hole

Keep the cabbage in the boiling water until the outer leaves start separating

The leaves will come off easily, but, be gentle. You plastic tongs

Lay the cabbage leaves on a paper towel over a plate

You will get about 20-25 leaves.

You can choose to remove the stems using a pair of scissors or keep the leaf whole For the Sauce In a medium pan, add the oil and heat for about 15 seconds

Add the garlic

Add the tomato paces and the fresh tomatoes

Stir well

After about 5 minutes, add the canned diced tomatoes

Add all the salt and basil and allow to simmer for about 6 more minutes

Turn off the heat and set the sauce aside For the stuffing In a medium pan, add the oil and allow to heat for about 15 seconds.

Add all the vegetables

Stir well

Add the spices and salt

Let it cook until the okra are well done. Be sure to keep stirring (About 8 minutes).

Add the brown rice and stir well Assembling the stuffed cabbage In each cabbage leaf, add about 1-2 tsp of the stuffing

Fold the leaf by starting with the bottom over the stuffing

Fold the sides

Start rolling the cabbage upwards, making sure that the stuffing remains tight

Place the rolled cabbage leaf in a casserole dish

Continue until all the leaves are stuffed or you are out of stuffing

Gently pour the sauce over the stuffed cabbage

Place the casserole dish in the oven and allow to bake for about 15 minutes

Remove and serve the stuffed cabbage as a side dish or main meal

Other ingredients you can add to the stuffing

Raisins

Capers

Parmesan Cheese (I like using Vegan Parmesan Cheese)

Sweet Corn

Sun-dried tomatoes

Potatoes (cut into tiny cubes) Notes Nutrition info is approximate Nutrition Serving: 8 g | Calories: 119 kcal Tried this recipe? Follow me @healingtomato1 and mention #healingtomato1

I made fudge using Irish Cream. Have you tried it?