Meatless cabbage rolls

Cabbage rolls with meatless mushroom and bean mixture baked with tomatoes. Make extra portions – this goodie still tastes great after a day or two in a fridge.

Are you trying to scale down your meat consumption? This mushroom and bean mixture by Veronika from My Simple Dish can be used as an effective ground meat substitute.

categories: Main courses
portions: 4
time: 75 minutes

Steps

1

If you happen to have canned black beans, you’re good to go. Dried beans have to be cooked until soft first

 

2

Separate the cabbage leaves, without tearing it if possible. Then cut out the tough stalk part

3

Blanch the leaves for 2-3 minutes and let it cool down

4

Now preheat the owen to 180°C and prepare your stuffing and sauce

 

5

Add a spoon of olive oil to a pan and fry the chopped onion and bell pepper

6

Season with smoked paprika (you can use chili, if you like)

7

Add canned diced tomatoes, yeast and bring up to a boil

8

Half of the sauce goes into the baking tray

9

To make the filling, add mushrooms, cashew, celery stalk and roman cumin into a blender and blent till compact but still visible structure

10

Then stir in black beans

11

Put a nice amount of mixture onto the leaf, roll it up and seal it on sides

12

Put all the rolls on the nice bed of tomato sauce you prepared earlier and cover them with the other half of sauce. Put on a lid or make one from aluminum foil. Put in an over at 180°C for 45 minutes

13

Before serving, sprinkle each portion with grated cheese and microgreens