Baked Vegan Cabbage Rolls

Are you a Veganuary convert looking to add to your recipe repertoire? Or perhaps you’re simply searching for ways to keep your New Year health kick consistent? Packed with hearty veggies and flavoursome spices, our Baked Vegan Cabbage Rolls are the perfect, plant-based fuel for chilly evenings – and proof that winter comfort food can be healthy too!

8-10 rolls

Preparation time: 1 hour

Ingredients:  

200g (1 cup) brown rice – rinsed

1 savoy cabbage – 8-10 medium-large leaves

2 tbsp olive oil

2 shallots – very finely diced

4 garlic cloves – finely diced or crushed

1 tsp smoked paprika

1 tsp thyme

300g chestnut mushrooms – washed and very finely diced

600ml (2 ½ cups) low-salt vegetable stock

50 g (½ cup) walnuts – roughly chopped

2 tsp balsamic vinegar

4 tsp soy sauce

Salt and pepper

Instructions:

1. Cook the brown rice according to packet instructions, until it’s almost done and set aside.
2. Prepare the savoy cabbage leaves: remove the leaves and thin the stem so that the leaves are more pliable. Place them in a large bowl, pour boiling water over the cabbage leaves, cover and set aside for 30 minutes.
3. In the meantime, heat the olive oil in a large pan (where possible, avoid non-stick cookware) on medium heat. Add the shallots and cook until soft. Add in garlic, and fry for a few minutes stirring frequently.
4. Add the smoked paprika and thyme, and season with salt and pepper. Add the mushroom and allow to cook down completely until all the liquids have evaporated.
5. Add the stock 120ml (½ cup) of the vegetable stock, and the walnuts, balsamic vinegar and soy sauce to the mushroom mixture. Cook until all the excess liquid evaporates.
6. Add in the brown rice and 230ml (1 cup) of the vegetable stock. Cover the pot and let simmer until the liquid has evaporated. Let cool down to be able to roll the mixture into the cabbage leaves.
7. Heat the oven to 180°C/ 160°C Fan/ Gas mark 4.
8. Pat the cabbage leaves dry. To fill the cabbage leaves, place them on your workbench with the inside facing up. Place a couple of tablespoons of the rice and mushroom mixture at the bottom of the leaf and roll them like a burrito – fold the sides to the middle and then roll the leaf gently until the filling is safely enclosed inside.
9. Place the rolled cabbages with the seam down in a glass oven-proof dish. Pour the remainder of the vegetable stock (250ml or 1 cup) in with the cabbage rolls. Cook in the oven for about 40 minutes.
10. Remove from oven let sit for 10 minutes or so before serving.

Why are these Baked Vegan Cabbage Rolls good for you ?

Cabbage and mushrooms are non-starchy vegetables; this group of vegetables may help decrease the risk of developing breast cancer.

Brown rice has a higher fibre content than white rice. A diet high in fibre is associated with a decreased breast cancer risk.

If you enjoyed our Baked Vegan Cabbage Rolls recipe and are craving more dishes like this, download Breast Cancer UK’s FREE recipe e-book ‘Organic Flavours’.  What are you waiting for? Let’s get cooking!

• BCUK
• Breast cancer
• breast cancer prevention
• Breast Cancer UK
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• reduce your risk
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