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Potato Stuffed Cabbage (Vegan)

Potato Stuffed Cabbage (Vegan recipe image
This comforting vegan dish transforms humble ingredients into a hearty meal. Tender cabbage leaves are wrapped around a flavorful mixture of grated potatoes, rice, onions, and a hint of apple. Slow-cooked in a rich tomato and ginger broth, the flavors meld beautifully, resulting in tender rolls with a satisfying texture. It’s a perfect weeknight dinner or make-ahead meal that serves a crowd. The subtle sweetness of the apple balances the earthy cabbage, while the rice adds substance. A wholesome, plant-based option that feels like a warm hug on a plate.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 12
Calories: 591.5
Dietary: Vegan, Vegetarian
Description
This comforting vegan dish transforms humble ingredients into a hearty meal. Tender cabbage leaves are wrapped around a flavorful mixture of grated potatoes, rice, onions, and a hint of apple. Slow-cooked in a rich tomato and ginger broth, the flavors meld beautifully, resulting in tender rolls with a satisfying texture. It’s a perfect weeknight dinner or make-ahead meal that serves a crowd. The subtle sweetness of the apple balances the earthy cabbage, while the rice adds substance. A wholesome, plant-based option that feels like a warm hug on a plate.
Ingredients
  • Cabbage
  • Potatoes -- peeled
  • Onions
  • Rice, raw
  • Dill, dried
  • Black pepper -- ground
  • Whites
  • Tomatoes (28 oz)
  • Peeled and sliced
  • Ginger, dried -- ground
Directions
  1. 1
    Remove any damaged outer leaves from the cabbage head.
  2. 2
    Place the whole cabbage head in a large pot of boiling water and parboil for 10-15 minutes until leaves are pliable.
  3. 3
    Carefully remove the cabbage and cool slightly; separate the leaves.
  4. 4
    Trim the thick, heavy central rib from each leaf by slicing parallel to it, keeping the leaf intact but flat.
  5. 5
    In a large bowl, grate the peeled potatoes using the fine side of a grater.
  6. 6
    Finely grate the small inner leaves of the cabbage and one of the onions.
  7. 7
    Add the grated potatoes, cabbage leaves, and onion to the bowl.
  8. 8
    Stir in the raw rice, dried dill, and ground black pepper until evenly combined.
  9. 9
    In a small separate bowl, beat the egg whites until frothy, then fold them into the potato mixture to bind it.
  10. 10
    Reserve 2-3 of the largest, toughest leaves for lining the pot; discard or save others for another use.
  11. 11
    Place about 2 tablespoons of the potato mixture onto the rounded end of each remaining cabbage leaf.
  12. 12
    Fold the bottom of the leaf over the filling, then fold in the sides and roll up tightly into a cylinder.
  13. 13
    Secure each roll with a wooden toothpick if they threaten to unravel.
  14. 14
    Slice the reserved cabbage leaves and line the bottom of a slow cooker or deep pot with them to prevent burning.
  15. 15
    Thinly slice the second onion and scatter it over the cabbage lining.
  16. 16
    Pour in the canned tomatoes, adding their juices.
  17. 17
    Scatter the sliced apple and ground ginger over the tomatoes.
  18. 18
    Nestle the stuffed cabbage rolls seam-side down into the pot, packing them snugly.
  19. 19
    Cover and cook on Low for 4 to 5 hours, or until the cabbage is tender and the rice is cooked through.

Nutrition Facts

Servings 12 servings

Amount Per Serving
Calories 591.5kcal
% Daily Value *
Total Fat 1.2g2%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 111.4mg5%
Total Carbohydrate 129.4g44%
Dietary Fiber 19.7g79%
Sugars 19.0g
Protein 18.6g38%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Read it online: https://www.chefs-mate.com/recipe/potato-stuffed-cabbage-vegan/