Vegan Sarmale (stuffed cabbage leaves)
Vegan Sarmale (stuffed cabbage leaves)

Hey everyone, I hope you are having an amazing day today. Today, we’re going to make a distinctive dish, vegan sarmale (stuffed cabbage leaves). One of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.

Vegan Sarmale (stuffed cabbage leaves) is one of the most well liked of current trending foods on earth. It is appreciated by millions every day. It is easy, it is quick, it tastes yummy. They are fine and they look fantastic. Vegan Sarmale (stuffed cabbage leaves) is something that I have loved my whole life.

Free UK Delivery on Eligible Orders At The Official QVC Website. Making these sarmale is so simple, just separate the cabbage leaves, and rinse them under cold running water. Place any small or torn ones onto the bottom of a large pan or casserole dish.

To begin with this particular recipe, we have to prepare a few ingredients. You can cook vegan sarmale (stuffed cabbage leaves) using 15 ingredients and 9 steps. Here is how you can achieve it.

The ingredients needed to make Vegan Sarmale (stuffed cabbage leaves):
  1. Take 500 ml tomato sauce
  2. Take 300 g short grained rice
  3. Take 1 whole pickled cabbage
  4. Take 1 large onion
  5. Make ready 1 large carrot
  6. Take 500 g mushrooms
  7. Prepare 100 g dried soy mince
  8. Prepare 2 tbsp salt
  9. Prepare 1 tbsp coriander
  10. Prepare 1/2 tbsp black pepper
  11. Take 1 tbsp thyme
  12. Prepare Freshly chopped dill
  13. Make ready 2-3 bay leaves
  14. Prepare 1 tbsp sweet paprika
  15. Get 1 tbsp sunflower oil

Sarmale are traditionally made from the leaves of whole fermented cabbage heads. Heads of cabbage are de-cored and submerged in brine together with spices such as horseradish and dill crowns. Fermented cabbage heads are also eaten elsewhere in the region and can be found in some Eastern European grocery stores. Stuffed leaves (grape or cabbage) are known as 'sarma' in Turkish.

Instructions to make Vegan Sarmale (stuffed cabbage leaves):
  1. Rinse the rice and let it soak for 15 minutes.
  2. Cut up the mushrooms, onion, carrot using a food processor.
  3. Add the oil to a pan and sauté the the vegetables for about 10 minutes. Also add thyme, dill, salt, pepper and coriander.
  4. Add the rice and minced soy with about 400ml of water and cook for about 5 minutes. Let it cool while you prepare the cabbage.
  5. Cut out the core of the cabbage and carefully separate the leaves. Rinse the leaves using cold water.
  6. Place some cabbage at the bottom of a pot.
  7. Add 1-2 tbsp of stuffing to each leaf and roll them up making sure to tuck in the sides at the end.
  8. Place the rolls on the bed of cabbage bits in the pot. Add the bay leaf and the paprika on top of the roles and pour the tomato sauce in as well. Make sure to add enough water to cover all the rolls.
  9. Cover the pot and bring to a boil on low heat for 2-3 hours. Make sure you check every so often in case you need to add more water. Here it is important to mention to only add enough water to not burn the rolls through the cooking process.

This recipe for Turkish stuffed cabbage rolls is vegan and stuffed with portobello mushroom, onions, and rice. We then top it with a delicious lemony-dill yogurt sauce, which makes them irresistible. This hearty vegan stuffed cabbage is the ultimate comforting meal. Cabbage rolls are filled with lentils and cauliflower rice, covered in a homemade sweet and sour sauce and baked to perfection. As a child, I loved the stuffed cabbage my grandmother made.

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