| Prep: 35 mins | Cook: 45 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 265 | 4g | 1g | 51g |
| sugars | fibre | protein | salt |
| 10g | 8g | 7g | 0.7g |
Why I Love Egyptian Vegan Stuffed Cabbage Rolls with Tomato Sauce
I’ve always been a big believer in food as a universal language, a beautiful and delicious dialect that transcends borders and brings people together. Over the years, this belief has guided my approach to cooking, influencing the type of dishes I prepare and share with the world. It’s why the Vegan Stuffed Cabbage Rolls with Tomato Sauce hold such a significant place in my heart and my recipe repertoire.
Discovering a Taste of Egypt
With my Cuban and Spanish roots, my palate has been largely shaped by a spectrum of vibrant Caribbean flavors and aromatic Spanish classics, all deeply rich and powerfully evocative. But inspiration comes from far and wide, and for this particular dish, it traces back to the heart of the Nile Delta in Egypt. Inspired by the famed TV chef and cookbook author, Osama El-Sayed, this recipe is a fantastic fusion of distinctive Eastern Mediterranean ingredients – a delightful departure from my usual comfort zone.
An Ode to Versatility
What I love about these Vegan Stuffed Cabbage Rolls with Tomato Sauce is their unrivalled versatility. They are packed with an array of flavors that can easily be adapted to align with your palate. Add a pinch more ground coriander for an earthy boost, or a squeeze of lemon for a citrusy edge. Despite their Egyptian origin, they harmonize beautifully with a spread of Spanish tapas or find a fitting place amidst a Caribbean themed meal.
Recreating this dish has proven to be both a culinary adventure and a delightful flavor experience. Whether you’re a seasoned foodie or a novice home cook, I strongly encourage you to try these Vegan Stuffed Cabbage Rolls with Tomato Sauce. Savor every bite, cherishing the international journey that brought this incredible dish into existence.
What You’ll Need
- 12 large cabbage leaves
- 2 cups of cooked brown rice
- 1 large onion, chopped
- 4 cloves of garlic, minced
- 1 medium bell pepper, diced
- 1 cup of chopped fresh parsley
- 1 tablespoon of olive oil
- 1 teaspoon of ground cumin
- 1 teaspoon of ground coriander
- Salt and pepper to taste
- 2 cans of tomato sauce (15 oz. each)
- 1 lemon, juiced
- 2 tablespoons of brown sugar
Method
Step One
First, prepare the cabbage leaves. Boil a large pot of water and blanch the cabbage leaves for about 2 to 3 minutes until they become soft and pliable. Remove from water and set aside.
Step Two
Heat one tablespoon of olive oil in a large pan, add the chopped onion and minced garlic, and cook over medium heat until they start to sweat and become tender.
Step Three
Add the diced bell pepper to the pan and continue to cook until the bell pepper is soft. Then, stir in the ground cumin, ground coriander, salt, and pepper, and cook for another minute until the spices are well distributed.
Step Four
Add the cooked brown rice and chopped fresh parsley to the pan and stir until everything is well combined. Remove the pan from heat and set aside to cool.
Step Five
Firmly press down about 1/12th of the rice mixture into each of the blanched cabbage leaves, then fold and roll them close, tucking in the sides as you go.
Step Six
Preheat the oven to 375 degrees Fahrenheit. In a large baking dish, spread one can of the tomato sauce on the bottom. Place all the stuffed cabbage leaves, seam-side down, onto the sauce in the dish, then pour the second can of tomato sauce over the top.
Step Seven
Sprinkle the brown sugar and fresh lemon juice over the top of the tomato sauce. Cover the baking dish with aluminum foil and bake for about 40 minutes until bubbly and hot. Serve warm.
